awesome recipe! i have been looking for the pefect biscuit recipe for a while now, something to appease my craving when i can't get to the local cracker barrel. IMPORTANT TIP----if you don't have self rising flour, add the additional 2 tsp baking powder and 2 tsp salt as recommended by some of the other reviewers. i have a feeling this is why some people are not getting the proper results. i did, however, omit the sugar. didn't feel that was necessary since i'm making it savory purposes. turned out great. also, maybe b/c i used a whole milk buttermilk, there was a slight bit more tang than i'm used to. i may just stick w/the plain old low fat buttermilk; i just happened to have the whole milk kind on hand and it is much richer than low fat, i'm always tweaking my recipes. also, for those who don't normally make their own biscuits from scratch biscuits-the dough is extremely sticky. don't be afraid. just dump about a cup of flour on your counter, turn out he dough, sprinkle more flour on top and knead about 10x. make sure you flour your rolling pin and you'll have a perfect, soft dough to cut into. i use a soup cn w/the ends cut out and it made about 12-13 biscuits. i brushed the tops w/butter. i may do that after baking next time instead of before. in my oven, i baked for about 18min. just keep an eye for browning. all in all, quick, easy and delicious. a keeper. thanks.
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