Recipe by Andrea Evans
"These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
1 1/4 cups
1 1/2 tablespoons
I have made this recipe twice. The first time I did'nt have buttermilk so I made someusing milk and vinegar. My husband loved them but I thought the vinegar gave them a funny twang. The next time I made them I used plain milk. I still got rave reviews, but still not perfect. I think that I put in too much baking soda. I calls for only an eighth of a teaspoon. I did'nt have that size so I just put in half of a fourth teaspoon. It makes them rise, and impresses all my family an friends, but I'm going after that good fluffy buscuit that is also a little chewy. If you put in too much soda they get a little too cakey. Next time I make them, I am going to get the buttermilk, make sure I only use 1/8 tsp soda, and I'm sure they will be great. They really were easy to make. My husband sd they tasted just like his Mom used to make, and my BIL said they were the best biscuits he ever ate. Granted those two would eat paint off table legs, it was good eough for me. Aunt Pitter Pat from PB
The biscuits were very heavy and rather tasteless. Not worth the mess, but I DID make them with milk instead of buttermilk, all the other directions and ingredients I used were as given.
These biscuits came in handy when a friend who is allergic to eggs was coming to visit. I was surprised to find that they were positively delicious. Light and fluffy and a unique taste. We all raved about them. I also substituted whole milk and vinegar. 1 T of vinegar in the milk and let it sit until it starts to thicken. Yum. I went out and BOUGHT a cast iron pan so that I can make them again the genuine way.
AWESOME!!! This is my new and now "one and only" go to recipe for biscuits with sausage gravy! This recipe was very quick to prepare and the biscuits were not dense but delicate and light. These tasted so good! I've tried many other recipes from this site and for me this is the "one"! I used these biscuits with Bill's Sausage Gravy recipe. NO leftovers!!
Superior! They melt in your mouth! Wonderful!!
Outstanding biscuits. Exactly what I've been looking for the past 10 years.
This is the perfect fluffy biscuit recipe. Use buttermilk, don't try to substitute (most cooks know that buttermilk and regular milk are not interchangeable), because the extra moisture really matters with these. Yummy with butter and honey!
The best biscuts I have ever made or eaten. Hands down. I cooked bacon and onions earlier that day in my cast iron skillet. I drained out all of the left over greese so there was only a very thin layer of fat on the bottom and used that instead of butter or spray. It really complimented the flavor. This biscuit is so good it does not even need butter! I would give it ten stars if I could!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 72
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make this quick tea time treat.
These light and flaky cream biscuits are so easy it's practically cheating.
See how easy it is to make fluffy, flakey homemade biscuits.