An excellent base recipe for plain biscuits. If you're looking for something cheesy, spicy, or otherwise flavored, you'll have to either use a different recipe or modify this one. (I'm on a crusade to get people to critique a recipe according to its intended purpose!) I made a couple procedural changes that may help with the final product. First, I always find it helpful to sift the dry ingredients three times in order to fully incorporate them, especially the baking powder (one reason some folks may have trouble with "tasting" the baking powder). Secondly, I did take issue with the two minute kneading. Far too long for biscuits... you'll activate the gluten and wind up with a more bread-like texture. The biscuit standard is twelve turns, but you develop a feel for when the dough is holding together, sometimes you'll need a couple more or less. Finally, I roll my dough out into a rectangle and cut it into squares with a knife. This saves time, and eliminates the need to re-roll scraps--which will always be less tender than the first rolled.

Wow, this was very good. I never make biscuits because they always seem so dry, not these! One thing I did do was freeze the stick of butter and then grate with a box grater (I saw this on a cooking show). That way the butter stays nice and cold for a nice tender biscuit. Plus it mixes much easier with the dry ingredients. Will definately make this again!

The best biscuits!!! I used half whole wheat flour and added 1/4 tsp salt. Let the cut biscuits sit for 10-15 minutes before baking and they will be VERY tall and light!

September 2008: Perfect! I've made these biscuits w/o making any changes to the recipe. The only change I have made is that I grate the cold butter. I do that for all of my bread/crust recipes because, this way, it is a lot less time consuming to get the right texture. These taste similar to the Pillsbury packaged "Country biscuits" but much, much better for you! We eat these about once a week at my house. ------------------------- Update: (December 2008) Because I make these so often I always keep buttermilk in the fridge, but this time I was out *Gasp*. I substituted homemade using vinegar as suggested by some reviewers... ew. This batch of "homemade buttermilk" biscuits were so gross. To get the 5 star flavor its imperative that you use real buttermilk!! No substitutions.

OMG THESE SERIOUSLY TASTE JUST LIKE KENTUCKY FRIED CHICKEN'S BISCUITS! MY FAMILY LOVED THEM, I ALSO FOUND TO BAKE AT A LOWER HEAT FOR LONGER HELPS COOK EVENLY. -TRY IT OUT!!

Okay, I LOVE biscuits and am always trying new recipes. I think these are the best ones I've ever tasted! They have a thin crispy shell on the top and bottom , are moist and golden inside and have the perfect texture. I didn't have buttermilk so substituted 1TB vinegar then filled measuring cup to the 3/4 line. I also accidentally added 1/2tsp salt instead of a dash. My search for the perfect biscuit is over! I can't wait to eat the 2 I stashed away with jam in the morning :)

I've made this recipe several times now, so it's about time I review it. I always follow the recipe exactly and have never been disappointed with the results. I used to use a buttermilk drop biscuit recipe because I hate rolling out the dough and cutting out biscuits, and they always end up tougher in texture than I want. Whoever invented this method of baking buttermilk biscuits is a genius. Pure and simple genius. Minimal kneading (I usually don't do it as long as the recipe states--just until it's all mixed together), pat it into a square, cut the squares and pop it in the oven. They come out tender, flaky, moist, and delicious. Plus, it is SO easy to mix them up and bake them off just before your meal is done--it takes almost no time or effort whatsoever. The best tasting biscuits I have ever had and the easiest, most ingenious recipe I've come across in quite some time. Try these! They are fabulous. So, thank you for posting this recipe!!

This recipe has rescued me from the biscuit hell I have known my whole life. Finally delicious success! I used a small food processor to mix the dry ingredients and processed the cut cold butter in. I used soy milk with a little vinegar for homemade buttermilk. I kneaded them and rolled them out and cut them as directed. Next time maybe some brushed butter on the tops. Thanks.

I made these to go with the Cordon Bleu dinner I'm making. No changes made to the recipe. I did pat the dough into an 8 in. circle, then cut the dough into six pieces, almost scone-like. This way, I prevented overworking the dough. I'll update my review after the boys try them.

This was an excellent recipe. Very easy and delicious. It was even great the next day when toasted in toaster oven. I used milk with 2 1/2 tsp. lemon juice because I had no buttermilk handy. I will be sure to use this recipe over and over again.