Better Buttermilk Biscuits

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My mother never knew how to make biscuits from scratch so we always used a mix. I'm a good baker and always get rave reviews from everybody when I make cakes, brownies, etc., but every biscuit recipe I tried always turned out heavy and dry and I always wondered why. Well, it must have been the recipes because when I tried Tyler's recipe they turned out great! I rolled them out too thin but didn't want to work the dough too much so I left them thinner and they came out just fine. I used butter flavored shortening, but I'm encouraged by some of the other comments that butter works just as well since I don't like using transfats. I think the sugar helps make a more tender biscuit. For those of you who had trouble with the biscuits not rising make sure your baking powder and baking soda are fresh. If they are not, you will not get any rise out of the dough since that is what makes quick breads rise (especially the baking powder! Also, you might want to check the temp of your oven. If it runs too hot you could get a very dry biscuit for your 15 mins. cooking time. Another commenter had issues with saltiness and wondered if shortening has salt in it--it does not. Remember, if you use regular salted butter you should either not add any salt to the recipe or try just half the amount at first. Or just use unsalted butter and add the amount of salt listed in the recipe. Again, a great recipe and I'll use it again and again. Thanks, Tyler!

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I cannot thank Tyler enough for supplying us with ANOTHER great essential recipe! This biscuit is so tasty (like the ones you buy in stores and isn't tough or hard to make like other biscuits (it's soft, fluffy, and just salty enough!.

I accidentally rolled my dough a little too thin when I made the recipe this morning. For fear of toughening the dough by re-rolling it, I cut out my 3 inch biscuits and stacked two on top of each other to get the desire 3/4 inch height and the result was marvelous--not only did the biscuits cook together nicely, but they also created a fun layer to pull-apart and butter.

By far the best Buttermilk Biscuit Recipe I've tried!

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This biscuit is so light and flaky! Not hard like some baking powder biscuits. When they rise, they double in size, and make soft layers. I didn't handle the dough too much--just folded it over itself 4 times and lightly rolled it out. Even the scraps made a light and flaky biscuit. And they setup nicely if you have folks who sleep in and eat later in the day. Just cover with plastic wrap and they stay soft. This is definitely a keeper! The best biscuit recipe I've made yet. Go Tyler!!!

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I did not see the episode but Im assuming they're supposed to rise very high but the ones I made came out more or less flat even though I followed the recipe in detail. Where did I go wrong?

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I'm not sure if it is me or the recipe, but these turned out terribly. They didn't rise, were crumbly, and had no taste. I don't know if I mixed or folded them too much or what, but I would definitely NOT make these again.

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These are the best buttermilk biscuits I have ever made. From now on it will be the only biscuits I make. Next time I am gonna try them with chives and some cheddar cheese!

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I've never made biscuits before because I've heard of how difficult it can be but when I found this recipe and read the reviews I had to try it; I used butter flavored vegetable shortening and the product is unbelievable! This recipe was easy and came out wonderful!! Whether you add chesse and an egg, jam, or just eat it warm from the oven this recipe is delicious!! Oh and I say they're beautiful because when they bake they rise up and have the ideal biscuit layers that are picture perfect!

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I usually hate making biscuits: they're either too flat, too flavorless or too messy! These biscuits are AMAZING! The dough was not sticky, the flavor was buttery and spectacular and they were nice and high!
I will make these again and again. Add some herbs and cheese for a brunch item. Make sure the shortening is cold, cold, cold!!!
If you hate making biscuits, make these!!!!!

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I read Tyler's other Buttermilk Biscuit recipe first. Those comments said too much salt. I felt these biscuits had superior height, but lacked a little on the saltiness. I used 1 stick of unsalted butter instead of shortening...maybe shortening has more salt? I will make these again! Also, my biscuit cutter has a scalloped edge. I used a glass to cut half and the scalloped edge cutter for the other half. The flat edge was much better for rising. Hands down these were the most moist and tall biscuits I've ever achieved.

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for 2 weekends i have been trying different biscuits that my husband would like. While he did like the flavor of the other biscuits he never really was happy with the height of the biscuit or the flakiness of the biscuit. this one blew him away. Tyler, you are the bomb! thank you so much. I use alot of your recipes and never been disappointed. this recipe is easy and delicious.