I made with homemade sausage gravy and they were so good I had to eat one plain too. I never have buttermilk, either, so I’ve been looking for a light, fluffy biscuit recipe that doesn’t call for it. Thanks so much for stopping by Carolyn! I’ve got company coming in for the holidays & would love to know if anyone has tried freezing them yet? They are quick, easy and really turn out beautifully! Hi, is their a milk alternative that would work? They were delicious!! My favorite recipe right here Diana! The cut edges rise much higher than the edge that was just hand formed. Pinned! I’m a complete novice at biscuit making (my few attempts were tragic), and I’m wondering if I need the tartar? I wouldn’t drink it though! Thanks so much for sharing at Whimsy Wednesdays. Oooooh! These are amazing i spiced them with black pepper and rosemary to give em a savory taste and brushed the top with melted butter with italian herbs and sprinkle of salt! The most common canine food allergens are eggs, corn, beef, chicken, wheat, soy and milk, according to the Merck Vet Manual Lol. The biscuits rise up nice and fluffy and the copious amounts of butter ensure a tender, delicious biscuit each and every time. Will absolutely be making these again:). I would add a tiny bit more salt and I did not use all the sugar. Big hit with the fam! The butter stays really cold and the biscuits are out of this world! I cannot wait to try them…ever since I moved to Australia, I miss busicuts so much (they literally don’t even eat them here!). . Thanks so much Cheryl! Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. Success! You are so welcome Nikki! I made these this morning for the family and their friends. Just thought I would pass on a little trick I do. They never fail! I easily made 14 biscuits. lol. This, my friends, is one delicious homemade biscuit, and I’m so excited to share the recipe … What a perfect recipe! Let me start by saying that I have always struggled with making biscuits. I’m so excited to try these. We love making them with buttermilk! These look great, thanks for sharing at The Fun In Functional! This was my first crack at made from scratch biscuits and these were so much easier than I thought they’d be and they turned out great! Now if you would only share your recipe for sausage gravy… , These look wonderful. I have been hunting for years for a good biscuit recipe, HOLY COW! My scones call for heavy cream instead of whole milk and a more substantial amount of sugar. Thanks for making biscuit making easy! I will have to make these over and over. In fact, these biscuits reminded me of biscuits you get at a southern cafe or a fried chicken fast food place. To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I haven’t made a lot of biscuits before, but these were quick, easy and so delicious!! But these buscuits — they are PERFECTION! Thanks! Light, flaky, and buttery. I made them to go with dinner tonight and they came out great. We’re sharing all of his tips and tricks below. I am 84yrs old, and yes, one can still learn to do things a better way! This recipe worked so well with my Namaste GF flour (from Costco). I had to make a second batch of them . We love these biscuits! I just made these biscuits this morning and they are amazing! I followed the recipe exactly. Enjoy! Perfect biscuits and so easy to make! You can use vinegar or lemon juice – and no, I wouldn’t drink it , they look really good, and who doesn’t love a good biscuit. This is the only biscuit recipe I use. They are both really yummy and easy too – enjoy! My husband and I ate one as soon as they came out of the oven. Probably because the recipe for butter has changed. There is nothing like a freshly baked biscuit with some melted butter and a little honey or jam, or for my Christmas Brunch Menu, we’ll use my Easy Sausage Gravy Recipe for some true comfort food. Thanks again for the great recipe. Thanks so much for sharing! If you scooped, you probably had too much flour. They turned out great! They’re super easy right? I do agree they had a very slight sweetness that I’m not used to but it was good. She used to dip it in flour in between cutting the biscuits . I usually do drop biscuits because they are a bit easier than regular. They turned out PERFECT! I made these this morning and it was so easy. This makes me so happy Heather! If you do want to warm them up, wrap in a damp paper towel and heat in 10 second increments at 50% power so you don’t dry them out. I love biscuits, but as a So Cal gal I did not grow up making them, and have not been successful -ever. Have a great weekend! I know my granddaughter will be making these home made biscuits for her daddy. I will definitely have to try these! I put my sticks of butter in the freezer for about 15 minutes and then use a cheese grater to grate the butter before putting it back in the freezer for another 10 minutes or so. I also love the butter on top. I’m so glad you gave them a try! Ruth L, Can you make the biscuits the night before and store them in fridge overnight? Thanks! Or could I refrigerate them after cutting them out and bake in the AM? Hello I forgot to ask with the buttermilk question if you had baked in an iron skillet? I’ve been working on my biscuit game and think I’m going to try the cheese grater tip to see if things get better!! I’ve been looking for a great biscuit recipe for years and have been trying new ones nearly every Sunday. But you can consider this recipe just a starting point. Please let me know if you give it a try! Awesome! Quick and easy and every time I’ve made them they come out great! I also make cinnamon biscuits with the same recipe and ice them with cream cheese icing. Linda. They definitely had a fluffy, flaky texture. Fantastic Kathy! The super cold butter is definitely the trick Thank you so much for letting me know how much you enjoyed the recipe! Start with one and one-quarter cup and add more as needed. You are so sweet Allie – thank you! Y’all, people always talk about my love of butter, my crispy fried chicken, and my gooey mac and cheese, but did you know that my most popular recipe is actually my classic biscuit recipe? At least good enough for a recipe. I had been looking for a biscuit recipe that had a light, fluffy inside and a crunchy outside. The pan full went in a hurry when warm, with local honey. Just took them out of the oven and they are a hit with the hubs! These were delicious! Absolutely the best recipe ever and I’ve used quite a few different ones over the years! You should be able to see the butter pieces in the dough. The dough is going to be sticky so you want to generously flour the surface before turning your dough out onto it. They taste amazing but really want those beautiful fluffy biscuits. For optimum flavor, these must be baked in hot, buttered cast iron skillets. Next time you need a biscuit to pair with your supper, I hope you’ll choose one of these. The best comment was “THIS is why I don’t like Grands biscuits!” I put the butter in the freezer after I cut it up so that it was extra cold once I got the dry ingredients mixed up. Thanks for stopping by Dee! So happy to hear that Jaiyme! Was looking for a new biscuit recipe to try and landed on this one. I am so glad you found me Ginny and even happier that you enjoyed the recipe Thank you so much for stopping by! If they’re cut with a cup instead of a biscuit cutter the edges will get mashed down instead of cut crisply. It would be easy to add a little extra flavor to these biscuits. Thanks Cynthia! This is the Anzac Biscuit recipe that will never disappoint. I followed the recipe and they do turn out perfect! Thank you for publishing the recipe. The Best Homemade Buttermilk Biscuits - Don't Sweat The Recipe I’m so glad they are on a regular rotation at your house Jennifer! This recipe is made with all butter, no shortening! For a super simple flavor boost, brush the hot biscuits with melted butter as soon as they come out of the oven. I’m too lazy. Having sausage gravy and biscuits, but couldn’t wait to try them. Thanks so much! I just made these tonight for dinner…nothing beats good ole biscuits and sausage gravy for dinner. These are as close as I’ve come! Great biscuits. Thanks for posting. Awesome recipe. Biscuits can be made up to one week ahead. Required fields are marked *. Just made these, in my food processor and with 1% milk – meaning that I only mostly followed the recipe and they turned out GREAT! In a large bowl combine flour, sugar, baking powder and salt together. Wonderful! I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. Everyone agrees they taste great, are light and fluffy and with a thumbs up from the mother-in-law that’s all I needed to make sure this recipe is saved to favs. Definitely will be my go to recipe for biscuits! Common pantry ingredients. This recipe makes 6 to 8 biscuits depending on the size you make them. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough. You are the BEST! Have a great weekend! My stomach is growling just looking at the pics! I have made them about 6 times and they turn out perfect each time. I’m so glad you enjoyed the recipe! Thanks for the receipe, my long hunt is over! Really cold. This is the best biscuit recipe I’ve ever used and the tip about putting the cut butter back in the fridge until ready to use, priceless! I didn’t have any cream of tartar but found that I could substitute 1 teaspoon lemon juice or white vinegar in lieu of it. They were delicious reheated a couple days later as well. Love the taste. Glad you enjoyed the biscuits Candace! Grating butter is a “grate” trick – SORRY! Can you use margarine in place of butter for biscuits? I feel like so many people opt for biscuits … Both work great so use the method you prefer. Light, fluffy homemade biscuits, as made by my dad! Thank you so SO much Brooks! Made these for my hubs this morning & they were by far the BEST biscuits I’ve ever made OR tasted! Great recipe – thank you for sharing. Light, fluffy, tasty and they didn’t fall apart when used as sausage sandwich. Question-could you make the dough the night before and leave it in the fridge pre cut to make them in the morning? We will be making them again very soon. Great recipe! Will have to try. This is a very old page so you may never see this. We love biscuits too. You can be sure it will not be her last biscuit!! They look really nice and fluffy. can I replace it with something else? I found this one and made these biscuits yesterday. I’m so glad you enjoyed the recipe! Baking time was 13 minutes. You sure can Nancy or you could try this recipe too, it’s AMAZING: https://www.momontimeout.com/cheddar-bay-biscuits-red-lobster-copycat/. This site uses Akismet to reduce spam. Made these tonite….They are SOOOOO fabulous! In fact, any milk will work! By Trish - Mom On Timeout October 21, 2018 Bread, Breakfast, Popular Post, Recipes. Hello. I bet that was delicious on these biscuits! Awesome Angelica! Kudos to you for sharing. I dumped it on my cold floured marble counter.. patted it down with a spatula. It’s just extra assurance that the biscuits will rise properly Doris. If you want to leave it out, go ahead. The second is grating frozen butter with a box grater and then stirring it into the flour mixture. I am definitely Pinning this! Try it – bet you’ll never swap back! Great recipe! Thank you SO much Suzi! I recently shared the recipe while standing in line at a local fruit and veggie market when I over heard two ladies talking about biscuits. With butter and jelly oh, my!! I can’t wait to try it with your sausage gravy. Easy to make! Help! I definitely want to try this recipe but use buttermilk. Hope you have a great weekend! They were so easy to throw together, light, flakey, buttery, and delicious! My husband loves his cinnamon rolls made with biscuit dough. What else can I use to make biscuits dont have a cutter, A glass is what my mom always used so that works fine. Pour buttermilk into well then fold mixture with a rubber spatula until it comes together. I love these biscuits. These look divine! Hi Carolyn! I grated the butter (which is the first time I actually tried that). Yummy :)))). Will make again! I can’t say my biscuits turned out looking like yours, but they sure did turn out tasty! So yes, self-rising flour could be used. I had to add a little bit more milk to it but I didn’t want to add too much. Thank you Donna! I made a batch for breakfast and its only my daughter and I. I just made these biscuits. This morning I surprised my granddaughter with her very FIRST biscuit using this recipe. Thank you! Made these biscuits exactly as recipe indicates. High praise indeed! For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’. Thanks for sharing and I will be making this again! I’ve made a few different biscuit recipes and most come out very similar and not too much better than ones made from Bisquik or bought frozen at the store in my opinion. Both came out fantastic, and the gluten free ones smelled extra good while baking. Mine were a little crumbly, but that could be the lack of kneading and I may have slightly overcooked them. It’s my favorite biscuit recipe Thank you SO much for stopping by! I freeze my butter and grate it using a box grater. The family loves them! You are so wright about the cold butter. Let me know if you give it a try . Also, we live at altitude so baking is really tricky. but to elevate them even further (pun intended), use buttermilk & some baking soda (to make the buttermilk “work”) and you will be amazed. For all breakfast recipes, go HERE. These look awesome. Slightly sweeter than what im used to. Have a great weekend! My sister usually leaves it out because it’s not something she keeps on hand . I have just started to get the hang of biscuits, but for a long time they were flat hockey pucks . Have made my great grandmother’s biscuit recipe for years and we all still love them just like when she made them, but I have to say, this recipe of yours just may end up on the table more often than hers now. Buttermilk is a bit thicker so you will likely need a little more. It took me a while to make them but used the advice and tips from the article and comments and they came out great! LOVED them. This recipe is really terrific Kelsey and it’s hard to mess it up So glad you stopped by! They were amazing! Easy to make & delicious. I have used a different recipe every time I make biscuits for a year from crisco to buttermilk biscuits and this is officially my absolute favorite recipe. Many times the … I cut my butter in small cubes and freeze it. This was the best biscuit I have ever had, restaurant quality for sure. Have a wonderful weekend! Hi, can I don’t use the cream of tartar? I would love it if you would share on my linky party – Tout It Tuesday. I have a question… Can I freeze these before cooking? I’m pinning them. This recipe gets an A-plus-plus! I only had almond milk and skim milk. Also…I sifted the flour first. Hi Trish. That might be it? Definitely a winner! I’m your newest follower. This is my new biscuit recipe, I think it is the only one I will ever use now! This one fit the bill! Thank you for sharing your recipe. I can never make them like this! I tried these on a whim and they came out great! You’ll need a bit more actually, just add a tablespoon at a time until you have the right consistency. I’m happy to give your recipe a try! Thanks for giving the biscuits a try! They were a huge hit in my home. Love all things breakfast? Thanks for the recipe. I am willing to try more of your recioes. I love a great “from scratch” biscuit!gail, Looks delicious! What do you recommend if I dont have a pastry cutter for the butter? This is the very best one I’ve ever found. The teenagers ate three or more apiece. Thank you so much for the glowing review and I am just thrilled you enjoyed the recipe! We LOVED them; so delicious on their own too. Love our blog. They would be even better if you remeber ALL the ingredients…like baking powder? I have had readers freeze the biscuits but I haven’t done so. Is it purely for flavor? If so, what would you change the baking powder and salt? Weekend breakfasts are something to look forward to, and biscuits … I have been on a life-long quest for the perfect biscuit recipe. The batter stayed cold the entire time and they came out amazing. Thanks so much for sharing this recipe. Really cold. Trish, I love biscuits and am always willing to try a new recipe. I made these to accompany sausage gravy and I can absolutely declare that the combination was utter perfection, which is not something I think I have ever said. Absolutely delicious! So I’m really encouraging anyone interested in GF baking to give these a try. This recipe is my go to….the fresh baked biscuits don’t last more than 10 minutes in my house. I just forget most of the time. I’ve been looking for a biscuit recipe for a while and I’ve found it. I will absolutely be making these a staple! I’m sure everyone can see how green I am at this, lol!!! They still came out fantastic! I’ve made it several times now and love it every time!! She just gushed with her enthusiasm and thanks. I’m so glad you like the recipe Cathena! This works like a charm. I have used it 2x already and have made multiple batches at a time so far. i used to be able to make the best biscuits… now they never turn out , Mmmmm. It’s perfect for pretty much any meal or even if you just have a craving. I have parchment paper but the box says 420 degrees max and your recipe says 450 degrees. I was out of Bisquick and my homemade recipe calls for self rising flour; which I am also out of. 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