Biscuits

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
about 3 dozen biscuits
Level:
Easy

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk
Directions

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Cover and place on top of hot coals in the fireplace. Carefully place some hot coals on top of the skillet cover. Bake for 12 minutes or until golden brown.


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Biscuits

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Southern Biscuits

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Drop Biscuits

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3.9 313
Awesome item not reviewed by moderator and published
I tired the recipe after I read all the comments. I did not have buttermilk on hand, so I tried a quick substitution using 2 TBS of plain Greek yogurt and added whole milk until I got 3/4 cup of fluid. I only kneaded the dough enough to make sure all the dry ingredients were incorporated. The less handling-the better! It is true-this recepie DOES NOT yield 3 dozen biscuits. I used my cast iron skillet & just rolled the dough out in a large disc to fit the bottom of the skillet. I then cut in a center circle with a knife and just cut through the rest of the dough ring. I had 7 biscuits. I baked the biscuits at 425 degrees for 15 mins & the results were much better than the recepie I had been using for sometime, but I wasn't really satisfied with it. This will be my forever recipie from now on. item not reviewed by moderator and published
I made these biscuits with my 2 year old granddaughter today. Before reading the full cooking instructions. Not being a professional chef, and watching my grandmother make biscuits for years, I know that biscuits need to be moist with very little handling to be light and fluffy. I baked them at 425 for about 15 minutes. They turned out great and grand baby loved them. But I tweaked the recipe also. Gran always, always, always used buttermilk. Since I didn't have any on hand today I made sour milk instead by adding a tablespoon of vinegar to the milk. Miss my gran, and her biscuits were the lightest, fluffiest I've ever had and have yet to duplicate them or find any that come close. With that being said I will keep this recipe handy. item not reviewed by moderator and published
Best biscuits ever! I put them in the oven instead at 450 degrees and baked for 15 minutes. item not reviewed by moderator and published
This recipe was very flawed. My fiancee who is not a cook surprised me with biscuits from this recipe and they were not good. so being a chef i tried this recipe thinking i can show her something and i couldnt, following this recipe to the T i knew it was off when i had to add more flour to the dough (not flouring the board, but more flour to the actual dough), the way the recipe calls for mixing the ingredients to form the dough, and then the cooking time was wrong, these biscuits (based off this recipe) needs at least 20 mins not 10 to cook. Not happy at all with this recipe. item not reviewed by moderator and published
I ending up adding a little more flour as my dough was very wet, there was no way it will roll out. I then used the dough & made drop biscuits, baked at 425 for about 12 minutes. I think they turned out pretty well considering I added a little more flour, even my children liked them. It made about 12 biscuits. item not reviewed by moderator and published
They didn't rise at all. Not flakey and light like I wanted. I followed the directions exactly, too. Nothing I used was old or expired. The recipe just is flawed. item not reviewed by moderator and published
After reading the recipe and some of the reviews, I decided to throw my towel in the ring and make Paula's recipe...in the oven! Shocker, I know. I just set my oven for 425 and they came out golden brown and fluffy..in the oven. I know, I know. I'm repeating myself. The only thing I did differently was grate my stick of frozen unsalted butter into my bowl, tossed it some with the flour until the pieces of butter was coated with flour and made sure the butter pieces were through out the flour mixture. Then followed the rest of the steps. This was a really easy recipe to make and follow. As other reviewers mentioned, it helps using unsalted butter, if you choose to use salted butter - reduce the salt otherwise it may tingle your taste buds in the wrong way. I'm sure this will be a recipe that I use from time to time since it does not make 36 biscuits, there's no way - I used a 2 inch square cutter. Not unless they were paper thin biscuits. But it is good for a few people. item not reviewed by moderator and published
A new family fav! item not reviewed by moderator and published
That was disappointing! I read through the recipe and was thinking how nice and easy this was gonna be and then i got to the end and it said "place biscuits in pan...on top of hot coals in the fireplace." I don't have (access to) a fireplace. The problem, as i see it, is that the recipe /should/ be called "Fireplace Biscuits", not simply "Biscuits"! item not reviewed by moderator and published
Great recipe! I didn't get 3 dz Biscuits out of this...nor did I expect to get 3 dz out of a recipe calling for only 2 cups of flour. Of course, I have cooked before. I cannot understand the negative comments here. Like the so-called experienced baker who thinks the recipe makes the dough "too wet", and repeated the mistake! Any experienced baker knows the amount of flour varies when dry measures are used (which is why flour amounts are more accurately measured by weight) and to adjust accordingly, and to adjust the amount of flour to liquid depending on the humidity of the kitchen. As far as these bisquits being too salty...does everyone realize it is 1 TEASPOON of salt, not one TABLESPOON? Then the comments about the temperature at which to bake this.If the fact that this is from the "Fireplace Episode" doesn't clue you in, maybe the lines "Cover and place on top of hot coals in the fireplace. Carefully place some hot coals on top of the skillet cover" might stimulate some thoughts. item not reviewed by moderator and published
Reading the reviews make me laugh. I guess READING is the key word here folks. Did you notice that the episode that this came from is called "Fireplace cooking?" So not sure what ovens, and the "right" temperature have to do with cooking in a fireplace. item not reviewed by moderator and published
3 dozen biscuits my ass...try 10 lol. IDK how you can get 36 out of this recipe. Triple it, and then you will. I cooked at 425, and it came out fine, btw. They are good, just lots of issues with the directions (welcome to the 21st century, Paula Deen, we use ovens). item not reviewed by moderator and published
How about including a temperature in the actual recipe, so we don't have to guess? item not reviewed by moderator and published
Flat. Not nearly what I was expecting. Not sure what to do with them. item not reviewed by moderator and published
These were great! Perfect texture, and nice buttery flavor. For those of you who found them to be too salty, try using unsalted butter. I did, and they came out perfect. I also used half buttermilk and half milk. I baked them at 350 for about 10-12 minutes. Im not sure why she didnt give oven instructions, as we (like most people...) only bake with coals when we are camping!!! item not reviewed by moderator and published
I used this recipe to make the top to a "leftover-turkey and fixings" make-shift pot pie.. in about 5 minutes flat it was in the oven(so not sure why prep time says 20mins) and it worked out great! Quick 'n easy! Definitely recommend! item not reviewed by moderator and published
Love I baked them in the oven at 350 and they came out perfect. item not reviewed by moderator and published
Sorry, I cook with an OVEN not a coal burning stove! There should have been an alternative to hot coals... item not reviewed by moderator and published
I was out of milk so I used half&half (3/4 cup plus about 2 tbsp. more. SO good. What's better is that the next day they were just as good! Still moist, even after I zapped one in the micro. I will play around with the salt amount though as they are just a bit too salty for my hubs. item not reviewed by moderator and published
THIS WAS WAYYYY TO SALTY. item not reviewed by moderator and published
Excellant! I usually make Angel Biscuits but thought I'd experiment a little. I used a 1 1/2" biscuit cutter and the recipe yielded 14 biscuits. My technique is to fold the dough rather than knead as one would with a yeast bread dough. So after putting the very wet dough on a floured board, I first very, very lightly flour the dough and my hands. Then I fold the dough in half. I lightly pat it out, and fold the dough half again. I do this 3 - 4 times until the dough developes the proper consistency. This also helps create layers. I roll the dough about 3/4 - 1 inch thick. I too baked the biscuits in a buttered cast iron skillet. The result was a tender and beautiful biscuit that was very easy to make for a quick summer dinner of chicken salad, tomatoes and biscuits. item not reviewed by moderator and published
Great! Made many times and never had a fail. I do leave out the sugar, though, and brush with melted butter before I put in oven and when I take them out. I also use my hands to work the butter in. I alao don't knead and roll: I mix with spoon and then roll in palm of hand (biscuit should be bit smaller than golf ball when I put in oven. Have NEVER failed to rise or be light and fluffy. Be surenot to overcook as any biscuit will get hard if overcooked. NEVER have a single biscuit left. In fact, bad manners abound as my family grabs as many as they think they can possibly eat bc they know there aren't going to be any seconds! Good job, Paula! item not reviewed by moderator and published
Taste was okay....I mean with a stick of butter I guess it would be. They didn't rise AT ALL. Recipe only made 12 but I cut the 3 inches instead of 2. Don't need NEAR the milk they say. Won't make again. item not reviewed by moderator and published
These were delicious, but seeing that this recipe made 3 dozen, only made 1/4 of it. I got 3 biscuits... This recipe should yield about 12 biscuits. Others say 6. I guess it depends on the size. item not reviewed by moderator and published
First off, I love you Paula and Food Network! I wasn't impressed with this recipe. As they didn't taste how I thought they should.The recipe yielded 6, 2" . item not reviewed by moderator and published
I just tried these. They turned out wonderful! The dough was perfect. I will always use this recipe. item not reviewed by moderator and published
not bad a little less salt maybe..if you make them thick they raise well.made 6 nice size biscuits. item not reviewed by moderator and published
I made six biscuits with this recipe. I melted butter in the bottom of an iron griddle a put my big biscuits in it to bake. They were amazing. Perfect partner for milk gravey, bacon and eggs. Next I'm adding chopped fresh chives and cheese to the batter for dinner. Love a great quick easy recipe. item not reviewed by moderator and published
This is the first biscuit recipe I've used with great results. I actually found this recipe in the recent April Food Network magazine and after reading the recent reviews here, I noticed one big difference. In the magazine this recipes calls for 1/2 cup milk, not 3/4 cup. Perhaps this is why people are having so many issues. 1/2 cup worked fine, I did add an extra splash because after mixing the mixture was just a tad dry, but the dough was very easy to work with and smoothed out very easily after just a minute or so of kneading, so it would be difficult to overwork. This recipe did only give me 6 large biscuits. I would double the recipe if you want more biscuits. These were buttery, flaky and just delicious. I have already saved this recipe in my files for future biscuit needs. item not reviewed by moderator and published
These were the first biscuits I have ever made that turned out fluffy, soft, and just a hint of crunch on the bottom. I was in a pinch & used palm sugar vs white & had to sub coconut oil for the butter as I was out. I also have never had such an easy time rolling out dough. We gobbled them up with honey butter & the kids, jam. Delish! Update: I am removing this stellar review because I have not been able to make these biscuits come out since. Even using the reg ingredients without substitutions, they come out flat every time. Really bummed. item not reviewed by moderator and published
Making these right now. I read some of the other reviews and I think what she may have forgotten to add in the recipe ; aside from the baking temp of 400 degrees, is to add the milk until is reaches a nice consistency. If you haven;t ever made biscuits before, then you will have a problem. I ended up using all but about 2 tbsp of the 3/4 c of milk and the texture was just a little sticky, but with the addition of the lightly floured surface and my lightly floured hands, they turned out perfect. I ended up with about 10 biscuits, I dont have a biscuit cutter, so I used a lid from a random jar (not a mason jar lid either probably about 2 1/2 inches across, if you are curious. Hoping for the best,3 minutes til they are done. Looks like they need another minute of 2, Well they didnt brown at all, but they are done in the middle. Taste test time! They are pretty good, I expected a little more flavor, texture is perfect. item not reviewed by moderator and published
Too wet. Something has got to be wrong with this recipe. I am an experienced baker and thought I'd try it since it was a Paula Dean. I've tried this one twice just in case I may have mismeasured something the first time. Nope, something is definitely wrong. What disturbs me most is that it's rated as "easy" and someone who doesn't know any better and trying their hand at baking will try this and think themselves a failure when it is definitely the recipe that's at fault. Paula Dean should be very upset that her name is attached to this one. item not reviewed by moderator and published
These made 4 biscuits, not sure how TINY her biscuit cutter is! But the taste was pretty good, followed another reviewers advice and baked at 400 for 12 minutes, the browned up nice and rose. Would have liked a bit more rise on them, but the flavor was great! item not reviewed by moderator and published
It would have helped if I had temp to bake them. They looked really good, but did not seem to rise as much as I would have thought, and they were soft inside.. It just seemed like something was missing.. item not reviewed by moderator and published
The biscuit texter was soft but it didn't rise. The biscuits were 1" thick and dense. I am not happy with this outcome, however I am aware that mixing method, and oven temp. Does play an important role in it coming out correctly. With that I will make sure I'm not over mixing the dough ill try again soon. item not reviewed by moderator and published
thank u paula for another great recipe. i made these biscuits n they were so easy. usually i mess them up but this time i didn't. i made some white gravy to go with them n they were delicious even my husband agreed from the 2 bowls of biscuits n gravy he ate. thanks again paula. n for the pplz that r having difficult on the temp i baked mine at 400 for about 12 mins item not reviewed by moderator and published
Best biscuit I ever ate. Use this recipe for my dumplings as well. item not reviewed by moderator and published
I love Paula Deen and was very excited to try one of her recipes for the first time. These biscuits would have been great if they had risen. Unfortunately I think they need baking soda or use self rising flour and omit salt and baking powder. These biscuits are dense and didn't rise or brown. item not reviewed by moderator and published
WOW! First time making biscuits cause I was soo intimidated by it all. Paula Deen you are the Real Deal! I cannot believe how easy you made this for me! They came out beautiful, delicious & light & fluffy!!! It was soo simple & quick! I can't wait to try your other biscuit recipes! We are having strawberry shortcake w/ them for dessert tonight! : Thank You!!! item not reviewed by moderator and published
Really good biscuits! Brushed with butter and baked at 440 for 15 minutes item not reviewed by moderator and published
It was really goodo item not reviewed by moderator and published
These biscuits turned out flat and dense, they didn't rise much at all. They didn't brown well, and I was not impressed. item not reviewed by moderator and published
If you use AP flour and add baking powder, the baking powder must be in date , or it won't work in my experience. You can also place the biscuits touching on the sheet pan -that makes them rise better.Also you can use self riseing flour and omit the salt and the baking powder. That's what I do. item not reviewed by moderator and published
i was looking for biscuit receipt and found this one....omg they were so good my family loves them. item not reviewed by moderator and published
These biscuits did not rise much at all. I was hoping for light and fluffy biscuits. No luck. Heavy; thin and not very tasty. item not reviewed by moderator and published
yyyyyyyyyyyyyyyyyyyyuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmm item not reviewed by moderator and published
These biscuits beat out the recipe attributed to James Beard. Fluffy, tender and just the right balance of sugar and salt. However, the number of biscuits promised is way off. I cut 8 plus a little extra using a standard biscuit cutter. Definitely a keeper and so easy.! item not reviewed by moderator and published
Flavor was very good. But, my biscuits didn't rise. Don't know what I did wrong...followed recipe exactly. Help! item not reviewed by moderator and published
Great recipe, I used buttermilk. I also caught you at the end about the biscuit.... "This is hot as can be" item not reviewed by moderator and published
Very good biscuits. Those saying they are too thin simply reduce milk or add a bit of flour to thicken. As for the baking temp... if it doesn't say the temperature to bake at they generally mean to bake at 350. : Hope that helps item not reviewed by moderator and published
These were very easy to make. The texture and flavor was terrific! I was able to make 7 large and fluffy biscuits. item not reviewed by moderator and published
Very tasty biscuits. Easy and delicious. This recipe is a keeper. I have a question though, above states should make about 3 dozen biscuits. Even when I make small, about 2" diameter, I only get about a dozen and a half. Is the info above an error or am I doing something wrong? We like them a little larger, so I only make a dozen with the recipe as is. item not reviewed by moderator and published
I've spent years trying to make good southern biscuits, but they've always turned out...wrong. With this recipe, I feel like I've earned my "Southern Girl" card! They turned out light, fluffly, and perfect. Watching the video helped me to see what I've been doing wrong. I baked mine at 425 for 14 minutes on a baking stone (those tend to take a little longer. I used the biscuit cutter I inherited from my grandmother. I was so proud I posted pictures on facebook. : item not reviewed by moderator and published
I have never nailed perfect biscuits. I even went on a spree, making about a dozen different recipes in a weekend, none of which came out "perfect".This morning, however, I saw this recipe and threw the ingredients in the food processor. I used a cast iron skillet, melted butter in it then placed the dough inside and baked at 425 for about 13 minutes. I used a narrow white wine glass to cut the dough (no cutters and it seemed small enough to cut perfect sized biscuits.Maybe it was because I used a smaller cutter but these are the best biscuits I've ever made and perfect! item not reviewed by moderator and published
Very good, however I did not use a biscuit cutter. I rolled the dough into a log and cut 12 1" thick slices, rolled them and flattened them (like making hamburgers. Baked at 425 for 20 minutes. item not reviewed by moderator and published
WOW!!!!! Love, Love, Love!!! Super Easy and Tasty!! I used the oven temp. 425 and about 13 to 14 min. I took them out when look slightly brown on top, just like Paula's video. This will be my go too recipe for Biscuits. I can't wait to make different types of biscuits using this recipe. Thank you Paula!!! item not reviewed by moderator and published
Very very good love them. But no bake temp for oven. item not reviewed by moderator and published
These biscuits were quite tasty. When I used a larger biscuit cutter, the biscuits were thin. However, when I used the recommended biscuit cutter size, the biscuits were perfect. The recipe calls for a small biscuit cutter. item not reviewed by moderator and published
Thank you Paula for this easy simple recipe.I have used this over and over, and turns out perfect every time I think the baking powder makes it fluffier, and careful not to over kneed the dough because it will cause the biscuits to be flatter. I make biscuits and sausage gravy!. Your fan out in Cali~ nancy item not reviewed by moderator and published
I love the flavor. However, there is no oven temp listed in the recipe guide. Also, the biscuits are quite thin and 3 dozen isn't even close to the amount that this recipe yields using a regular sized biscuit cutter. If you want small biscuits, yes, this could possibly yield about 3 dozen. For me, I only get 12, very thin biscuits. THey are good though! : (I gave it five stars based off of ease and taste. item not reviewed by moderator and published
It was great! I cut the recipe in half because I didn't need that much. I used a cooking spray instead of butter, I think Paula uses butter for everything! They browned on the bottom and not the top, but they were great! Way better than store bought. This was the first time I made biscuits from scratch and I loved them! item not reviewed by moderator and published
didn't taste good at all . item not reviewed by moderator and published
Use Alton Brown's recipe! This one is a total disappointment. No cooking temp, poor cutting instructions and they are way too thin. Throw in some extra sugar and dried fruit. It makes a great scone! item not reviewed by moderator and published
@ rbrfng Check your baking powder. It may be expired or has gone bad. I've had this happen to me a few times. Love these and really good dipped in Steen's syrup! item not reviewed by moderator and published
I am getting a very good taste, but the biscuits are staying thin?///????/ I have fixed them 4 times now. Must be making the same mistake............. item not reviewed by moderator and published
Bake biscuits in a 400 degree oven for 12-14 minutes, sugar can be omitted. item not reviewed by moderator and published
Everything Paula cooks taste good and looks pretty too! : item not reviewed by moderator and published
Paula trying your biscuit recipe, hope they turn out great. Not sure what degree to bake them at, but I'm sure they'll be great.... item not reviewed by moderator and published
It was pretty good. I too didn't notice that it was supposed to be cooked on the stove. I baked it in the oven at 350 for about 20 minutes and they turned out ok. I will probably play with the cooking time and temp next time. item not reviewed by moderator and published
Little salty, use a little less salt. Also I used about half the milk because dough was getting too wet. Did not realize it was suppose to be cooked ober an open fire. Baked at 400 for 12 minutes and it cooked a little to fast. Any suggestions on baking times and temperature? Otherwise it was very easy and I really enjoyed them. item not reviewed by moderator and published
Very easy recipe. Biscuits came out tender and I threw them together in no time. item not reviewed by moderator and published
Loved the biscuits! Was extremely easy to make. Did have to add a bit of flour because the dough was too sticky for me. Otherwise they baked up nicely! item not reviewed by moderator and published
This was sinfully easy. I wish they were fluffier/moister but otherwise they were delicious. I found that I didn't need a full 3/4 cup of milk because after adding about 1/2 cup the dough was perfect [it's probably easier to add less milk gradually than go back and add more flour-- baking tip!] I baked at 425 for 15, spread them with honey butter and cinnamon sugar butter and ate them 2 days in a row. I will be making them again! item not reviewed by moderator and published
add a little more flour but that was fine it seamed a little to wet for me item not reviewed by moderator and published
This biscuit recipe was a little on the salty side for me, I would cut the salt in half for next time. item not reviewed by moderator and published
Made these for dinner & they turned out perfect! Watching the video helped me get a better understanding of how to make them. I baked them at 350F for about 20-25 minutes. Thank you so much for an easy biscuit recipe! item not reviewed by moderator and published
Just made these and OH MY LANTA were they just delicious! I first preheated my oven to 350 degrees. Added a touch more salt, swapped out all-purpose flour for bread flour and baked it in a well buttered iron skillet for about 20-25 minutes. The last 5 minutes I brushed the tops with melted unsalted butter for a beautiful golden top. I couldn't believe how moist they tuned out. This will be my go-to biscuit recipe! Thanks for making me look like a master baker, Paula!!!! item not reviewed by moderator and published
This was the first time ever making homemade biscuits and there is no way you can get 36 biscuits from this recipe. Even on the clip for this you only get 7. The rest of the problems were my fault, but as for this recipe I'll find a different one. item not reviewed by moderator and published
Missing oven temp item not reviewed by moderator and published
The reason there is no temp is because they are cooked over a fire. item not reviewed by moderator and published
Kind of flat tasting, and didn't rise much. Paula's biscuit recipe in "Biscuits with Milk Gravy" is much better! item not reviewed by moderator and published
what is the temp? item not reviewed by moderator and published
Sorry, I must have done something wrong. Way too salty and very crumbly. I used 450 for 15 minutes. item not reviewed by moderator and published
I used shortening instead of butter and cooked it at 450 for about 15 min. They were delicious. item not reviewed by moderator and published
It was wonderful and tasty BUT, the recipe does not show the oven temperature. when looking at other recipes and reviews I bake them at 425 for 20 mins. item not reviewed by moderator and published
Perfect every time!! Our family favorite! Thanks Paula! item not reviewed by moderator and published
k item not reviewed by moderator and published
OMG, These biscuits taste great. However, I am thankful for the reviews that suggested the baking time because if not they would have been pale. I baked the biscuits for 15 minutes at 425 degrees, but they still had not browned. Therefore, I put a little butter on top of the biscuits and turned the broiler on and watched closely for about two minutes or so. They were GREAT. In fact,my sister who does not like biscuits and she ate three. They were truly umm, umm, good! item not reviewed by moderator and published
This was a great recipe! I was a little thrown when I didn't see a temp for cooking it but read the comments others made and used the suggestion of 425. Ate them with supper last night then used the left overs for biscuits and gravy this morning. item not reviewed by moderator and published
VERY easy and delicious!!! item not reviewed by moderator and published
there great i'v been cooking since i was 5 and im 12 now but they were really good cook them at 425 for about15 minutes they taste fantastic item not reviewed by moderator and published
Recipe is great!!!! item not reviewed by moderator and published
These came out super light and tasty! I did not like the fact that an oven temperature setting was not provided so I set it on 400 degrees. The biscuits did not turn out fluffy as expected, but they were still quite yummy... it could have had something to do with the oven temperature setting. I'll certain make these again, but will try to make them thicker in hopes that they'll come out fluffier and will try to bake them at 425 degrees as one of the previous reviewers mentioned below. item not reviewed by moderator and published
being a new baker, i tried this recipe being easy. first thing i noticed there was no oven temp mentioned, which bakers must know, not I. these biscuits didn't rise were like little cookies poorly done Paula item not reviewed by moderator and published
Light and fluffy with nice crumb. Also extremely easy. item not reviewed by moderator and published
It is OK... item not reviewed by moderator and published
i didnt think i could make this and it turn out as well as it did,very simple and tasty2me... item not reviewed by moderator and published
Did what the recipe said, but mine came out terrible. I baked my biscuits at 425 degrees for 15 minutes, as was said in a lot of reviews i read.. If anyone can give my some words of advice would be greatly appreciated. item not reviewed by moderator and published
This recipe is fantastic, its so simple and versitile that you can add all most any thing in it and it just taste fantastic, it's a winner at my house. item not reviewed by moderator and published
Yes we love these so much. item not reviewed by moderator and published
To the food network.com GOON who told my comment wasn't "helpful", fuck you. Next time leave me an email address to get back to you, you coward. item not reviewed by moderator and published
Ditto :) item not reviewed by moderator and published
from the episode "Fireplace Cooking" item not reviewed by moderator and published
My greatgrandother always made small biscuits about 1/3 of the size of the big ones you get from a can, so maybe that's what she was referring to when she said 36? item not reviewed by moderator and published
well the recipe does say 1 tsp. of salt........ item not reviewed by moderator and published
I am a college educated reading fanatic and if pulled from the internet while searching a simple recipe for biscuits it is quite easy to reach the end and be suprised to find that your fireplace is the oven tonight!!! item not reviewed by moderator and published
Even in the 21st century, some of us like to try different things. item not reviewed by moderator and published
Try anywhere between 400 and 450. Watch them. This recipe was designed for Fireplace cooking-there are no thermometers in a Fireplace. item not reviewed by moderator and published
Knead as little as possible and check the date on your baking powder. It's probably expired. item not reviewed by moderator and published
Mine were flat also, and my baking powder is NOT expired. Nice try though! The recipe is obviously flawed. item not reviewed by moderator and published
Using unsalted butter was a good move as you used buttermilk, which is salty. But the recipe only calls for 1 tsp of salt-not one Tbsp. She didn't give oven directions as this wasn't a recipe for the oven. There are plenty of those on the internet, and it really doesn't take much to figure out how to adapt it to the oven. item not reviewed by moderator and published
wow, food network person - you sure are snarky. item not reviewed by moderator and published
This was from an episode called "fireplace cookin'" and more than one person has posted instructions on how to use an oven alternative... or you could just, you know, figure it out by putting them in the oven and WATCHING THEM. item not reviewed by moderator and published
So reduce the salt! BTW, did you measure correctly? item not reviewed by moderator and published
I've made these before and they where good. I made them and layered them, put the in the refrigerator to rest for 30 minutes and they came out perfect. Flakey and tender. item not reviewed by moderator and published
Why did you put them in the fridge? The recipe doesn't say to do that. item not reviewed by moderator and published
Ever make bisquits? Did you use fresh baking soda? Over-knead them? let the dough rest? Rookie.... item not reviewed by moderator and published
No need to be rude, Chefjo. item not reviewed by moderator and published
Your baking powder sounds expired. This is as basic as a biscuit recipe can get. User error. item not reviewed by moderator and published

This recipe is featured in:

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