Buttermilk Biscuits

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I love this recipe. This was my first time making buttermilk biscuits- I altered the technique/recipe a little- I didn't buy parchment paper- used brown paper bag instead, used half the salt (baking soda tends to be a bit salty, I didn't use cookie cutter I sliced the biscuits while in rectangle shape, my oven temp was as stated at 475 degrees, I checked my biscuits after cooking 15 minutes and they were the perfect biscuit! Nice and tender on the inside and brown and slightly crispy on top. What I learned- purchase a pastry cutter, the butter was really hard! Now I have to figure out what to make with the rest of the buttermilk...

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and look a lot like hockey pucks.
I tried a number of 'fixes' but all were a waste of time.
Hey Neeley's ... what gives

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The biscuits turned out perfectly as long as you take them out when they're ready, which was about 15-16 minutes on stoneware in my gas oven. The butter was way too salty for our taste.

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I found this recipe when I was looking for a quick topper for my chicken and dumplings. Not only was the recipe fast and easy but the biscuits came out exactly as buttermilk biscuits should! The taste was great and the texture was perfect. Awesome, easy recipe!

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These looked great on the show; however my biscuits didn't raise much so they were not high enough to slice. They were also a little dry and too flaky.

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Love this recipe!!!!!

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I thought they were easy to make and taste really good. I did have to adjust the oven temp.The only thing i didnt like was that they tasted a little to salty. I had to double check the recipe to make sure it was 1 tsp of salt. To me thats to much, but they were good, and both of my boys liked them too.

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These were great!!!!!! forgot to write my review when I first made the biscuits...however because I love you all I'm writing it now! I will see you all soon. Hope to be on your show someday.

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I'm an excellent baker and rarely have problems. My biscuits are currently in the freezer as directed and soon will be in the oven. I could not get the "coarse sand" texture like Amanda in Des Moines also said, and the dough would not form up either (it was all dry and crumbly. I've added a splash extra of buttermilk to make it come together. Then I had to manhandle to dough -- "gently pat"?? My foot. I expect these to bake at 375 per other reviewers' suggestions and come out like flat hockey pucks but probably not burnt...

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I followed some of the reviewers' advice and turned my oven down to 375 and cooked the biscuits for 20 minutes. Perfect! I also mixed mine in my food processor. Worked great. Put only half of the salt in the butter mix and that's wonderful too!