Better Buttermilk Biscuits

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Made this recipe using unsalted butter. This was the first time for me to make butter milk bisquits. If I'd known they were this easy to make, I'd have been baking them for years, and probably weigh, well...... more than I weigh now. They turned out light, and fluffy, and delicious! Tried them with a little butter spread on them while still warm from the oven, mmmmm! Also tried them with a little honey drizzled on each half, yummm!
These were cooked in our convection oven at 375?F. Pulled them out after twelve minutes and golden brown!

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I have never made homemade biscuits before, but these were very easy. I realized I didn't have any shortening and substituted it with cold butter. they turned out great! I will make them again

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I have ALWAYS LOVED TYLER FLORENCE! His kind, humble, and beautiful spirit that he exuberates on televsion, especially with people from everywhere, lets anyone know that you can trust his recipes! I made the biscuits this morning. They were soft, moist, flaky, and rich! I am on a diet, yet I did taste them and they excellent! WE LOVE YOU TYLER FLORENCE!
Your fans from Victoville, California!

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I've tried several southern biscuit recipes and this one is the best. I did use butter instead of shortening, but I think it made them taste even better. Thanks Tyler for the great recipe!

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These were delicious; exactly what I wanted. I couldn't get enough! I recently finished school in the south and have since moved to New York. I have been craving biscuits since I got up here and have been on the search for the perfect recipe. After reading rave reviews I decided I would try this recipe out. I will look no further. These are the biscuits for me! I rolled out the dough thinner than I would have liked, but the biscuits were still so light and fluffy. I was amazed. I can't wait to make them again and again, and again. Thanks Tyler!

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Fluffy, light and airy! I replaced the shortening with butter (I added an extra tbsp to offset the difference in water content. Lets just say this recipe has been Kid Test, Mother Approved! (Me being the kid, actually!

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These are absolutely fabulous. I taught my step-daughter how to make them, her only cooking experience, and the first time she made them by herself...a total, happy crying success!

The ingredients are perfect. A few hints, tho. Make sure the shortening/butter is really cold! I first mix all the dry ingredients in the food processor, then cut in the shortening...but not too much, pea size at the smallest. Then, pour flour/shortening mixture in a bowl to add the buttermilk, but I use a spatula...keeping it cold (without the heat of your hands really helps. Mix as little as possible, just until incorporated. Turn out & prepare, per the recipe.

My oven is hinky (55 years old, go figure!, so I turn it down a little bit and let it go a bit longer. Also, make sure you use a pan smaller than your oven (air circulation is important, at first I used a big pan and burnt the bottoms, I suspect a convection oven would be helpful.

Lastly, make often. Keeps the savages at bay.

Best ever, Tyler. Thanks to your granny!

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I've made these biscuits 4 or 5 times (because what else am i going to do with leftover buttermilk?! and they came out perfect EVERY time. I dont have a biscuit cutter so I just use an upside down drinking glass and it works perfectly. My family loves these!

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These were the easiest and most flavorful biscuits I have evr made. I used the butter lavored Crisco and they were to die for. I will absolutely make thm again!
Darlene of Florida

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I have been making pretty good biscuits for years; but I decided to forgo my usual recipe and try these. I forgot the baking soda and they still were amazing!