Reviewed: Apr. 25, 2007

These biscuits were excellent. I halved the recipe to make 9 biscuits, and they turned out great (though I did have to add a little flour, as the dough was a bit on the wet side). I will definitely be making these again.

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oatmeal

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 16, 2007

Very good biscuits! My husband really enjoys it when I make these on a Sunday morning. They're light and fluffy once cooked. I found the dough to be a little wet and just dropped it by spoonfuls on the baking sheet.

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Nikki

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2007

never made bisquits from scratch before and this recipe was simple. the biscuits turned out great and were gone quickly.

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MARIE331

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

I thought these biscuits were fairly good. They definitely needed some more salt. Next time I make them, I will follow what previous reviewers said and brush them with salted butter instead of buttermilk. On the positive, these were very light and fluffy biscuits that were also very easy to make. I halved the recipe and had enough for my husband and I to eat them twice.

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Dee

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Snohomish, Washington, USA

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Reviewed: Jan. 20, 2007

These were okay, but a little tougher than I like a biscuit. Maybe I didn't prepare the dough correctly. Thanks, though!

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Jan. 3, 2007

Great! The first batch was lacking. I did not have self rising flour,but other than that followed it to the "T". Second time...success! I still didn't have self rising flour, but I used butter flavored shortening, and that made all the difference. Will make again, and again, and again. (if you liked these, try "J.P.'s Big Daddy Biscuits" on this site (yum!)

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Rheygan

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 22, 2006

We've used this recipe repeatedly now with good results. I did not grow up around biscuits, so I am new to making them, and this worked well. I've used all purpose flour w/ salt and baking powder, and self rising. Both yeild decent results. I like to let the dough rise for at least 30 min. in the bowl and then for another 10 in the pan after rolling and cutting, this yeilds much higher, lighter biscuits.

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MarknLeann

Cooking Level: Expert

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Reviewed: Oct. 11, 2006

This was an okay buttermilk biscuit recipe, but the dough was way too wet. I decreased the initial amount to 1 3/4 cups; probably 1 1/2 would be even better. I also increased the baking temp to 450 since it took a long time to get them brown.

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2loree

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Reviewed: Aug. 25, 2006

Very easy to make. I followed the advice given in changing over to all purpose flour, and it worked nicely. Next time, I may add a touch of bacon grease to add just a little more flavor. Very good taste and tender texture.

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KWEEKS

Cooking Level: Expert

Home Town: Palmetto, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Jun. 18, 2006

I used this recipe for the biscuits topped with sausage gravy. I would say that this recipe is worth saving, but there has to be something a bit better out there. I did replace the self-rising flour with 4 cups flour, 2tsp salt, and 2tsp baking powder. However next time I will bring the salt down to 1tsp as they were a bit salty. They also had a slight "artificial flavor" using CRISCO as my shortening. Perhaps I may be able to experiment with 1/2 butter and 1/2 shortening. I will be keeping this recipe but still on the lookout for the "perfect" buttermilk biscuit recipe out there. Thanks for sharing.

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Mama Ducky

Cooking Level: Expert

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Reviewed: Jun. 11, 2006

Quick and easy. Very tasty. I used a 2-3/4" cutter and got 18 biscuits. They rose very nicely and took about 17 minutes to get lightly browned.

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Heidi B.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: May 26, 2006

This is a great recipe. I also believe the people who rated it lower than 4/5 stars didn't read the recipe. I found it to be a fast, easy, foolproof recipe. The biscuits come out beautifully.

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EdieO

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Mar. 28, 2006

With a wheat insensitivity, I substitued the self-rising flour with a spelt flour (added Baking Powder and salt to make it self-rising). Rolled out on floured surface. Best biscuits ever. Light and fluffy, very tasty.

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TURTLETING

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Reviewed: Mar. 24, 2006

you definately have to use self rising flour OR do as others have suggested with AP (add an extra 2 tsp salt, 2 tsp b powder) otherwise you will get bland gross biscuits as others have! Very light and fluffy, great with gravy! They were so sticky there was no way I could roll them so i just made drop biscuits. Thanks!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 1, 2006

Great! The reviewer who wrote the tip about using all-purpose flour instead of self-rising flour was right on! That review said to use 4 cups of all-purpose flour, 2 teaspoons of salt, and 2 teaspoons of baking powder (in addition to the tablespoon that's already called for). That was perfect! I had some guesswork with the temperature though. I have dark, non-stick pans, which means that you lower the oven temperature 25 degrees, so I set it to 375. The biscuits got VERY dark on the bottoms (almost burned), but the insides were still doughy. On the second pan, I used parchment paper on the bottom of the pan, then raised the temperature to what the recipe called for - 400 degrees. Perfect! The bottoms weren't burned, and the dough was fine. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 4, 2006

I really enjoyed these!!

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BERNZOMATIC

Cooking Level: Expert

Home Town: Ringgold, Virginia, USA

Living In: Milton, North Carolina, USA

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Reviewed: Dec. 25, 2005

These biscuits are quite good—light, fluffy, and tender—but just a smidge short of the biscuit nirvana I'm searching for. I will try making them again but topping them with butter. I do think that the people who rated this recipe poorly likely used all-purpose flour instead of self-rising flour; self-rising flour contains both baking powder and salt, and a biscuit without salt would truly be wretched. If you don't have self-rising flour (as I didn't), use four cups of all-purpose flour, two teaspoons of salt, and two teaspoons of baking powder (in addition to the tablespoon that's already called for).

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Evelyn in KC

Cooking Level: Intermediate

Home Town: Parsons, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 25, 2005

These biscuits were pretty good. I am no good at rolling dough so I made them as drop biscuits and it worked out fine. The flavor was just missing something though. Maybe next time I will jazz these up with herbs or spices.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Sep. 29, 2005

I just made these biscuits and think they are wonderful. My husband says they are the best biscuits I have ever made. I am wondering if the people who thought they were bland just used regular flour in place of the self rising flour. Self rising flour has baking powder or soda and salt so they should turn out very good. I thought they were perfect. Thank-you very much for the recipe.

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