Never Fail Biscuits Recipe - Allrecipes.com
Never Fail Biscuits Recipe
  • READY IN 20 mins

Never Fail Biscuits

Recipe by  

"These biscuits are a never fail recipe, they're easy to make and everyone enjoys them. "

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
  3. Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
  4. Bake in preheated oven for 10 minutes, or until golden.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2009

These have worked for me EVERY time I've made them. The only thing I do different is roll the dough a little thinner, then fold over once and cut as usual. This creates a natural "center" that the biscuit opens right to. Love this with honey on top.

 
Most Helpful Critical Review
Jan 07, 2012

Sugar in a biscuit? This Southerner says NO!

 
Aug 15, 2006

Perfect biscuits! Firm enough to stand up to a dousing of gravy, but moist and fluffy enough to eat with jam. For those who are having trouble with these biscuits, flour makes a world of difference in a biscuit recipe. If you live in the South, try White Lily or another low protein flour. If you live in the North or West, replace 2-3 Tbsp of all purpose flour with cake or Wondra flour for the best results. Northern flour, especially the nicer brands, have too much protein to make a good biscuit.

 
Jan 25, 2004

These are nice and light biscuits. I used 1-cup of buttermilk in place of the 3/4-cup Milk and they were delicios! "Never Fail" stands up to its promise! I recommend using these for berry shortcakes or topped with a peach and some juice, with a dollop of whipped cream. This is a keeper!

 
Apr 25, 2006

This is the biscuit recipe I've searched everywhere for! Flaky on the outside, soft and thick on the inside. I doubled the recipe and made about 18 instead of 24, and I think they were the perfect size. The only suggestion I would make would be to grate the butter in a food processor and then add it to the dry ingredients; it mixes right in and is much faster.

 
May 27, 2014

Very good! Nice and flaky! I don't have any biscuit cutters, so I always use the top of a glass jar that is about the same size around to cut the dough, just dip it in flour before cutting each one. Works the same for me! Thank you Madison!

 
Jul 14, 2003

These biscuits were great! I have never had success with homemade biscuits until I tried this recipe. They were nice and flaky with a hint of sweetness. They were simply perfect...not to mention quick and easy to make! Thanks a million!

 
Jul 14, 2003

Quick, easy and delicious! I used 1/2 whole wheat flour and they are yummy!

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 834 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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