Reviewed: Nov. 4, 2009

I made these for an office function, though I have never tasted them, and they were a GIGANTIC hit! Thank you so much for posting! You made me look like a total rock star! I did finally have one a few hours later and they were great even cold. Going to make a batch with some garlic and cheese in it. No modifications needed and thanks to the person that posted how to make regular flour self rising!

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AuntB

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Reviewed: Aug. 30, 2009

I made these the other day for sausage, gravy, and biscuits, but honestly we couldn't stop eating them in time for the gravy to finish cooking. I didnt have two cups of buttermilk so I used one cup of buttermilk and one cup of skim milk with some melted butter in it. I must say this is the first time i have made biscuits successfully and my family LOVES them. This recipe is definitely a keeper.

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Kaitlyn Pryce

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

While they rose very high which is good, they weren't the best. Fairly bland. However, I had to use buttermilk substitute. I'll try these again but I think I'll use butter flavored shortening as one reviewer suggested and I'll get some real buttermilk. Also, makes more than what it says. I adjusted the recipe to make 12, I used a glass to cut out the biscuits and the mouth is 3 1/2 inches and it made 13. If you were using a two inch cutter, you would have a lot more biscuits than you were expecting. I rolled mine fairly thick too. I'm trying to find a recipe (or create one) that mimicks the buttermilk biscuits at the Loveless Cafe in Tennessee. These don't even TOUCH those biscuits. Better than others I've tried. But still just OK.

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Tina W

Cooking Level: Intermediate

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Reviewed: May 26, 2009

I had some buttermilk that I needed to use up when I found this recipe. It is FABULOUS and SO easy! I loved being able to make the dough last night, then just roll out, cut and bake this morning. They are fantastic! Thanks for a great recipe. It's a keeper for sure!

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Deb

Cooking Level: Expert

Living In: Bartlesville, Oklahoma, USA

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Reviewed: May 23, 2009

I followed this recipe to the letter and these biscuits turned out very well. My son really enjoyed them. We had these for Sunday breakfast and even reheated them on Monday and Tuesday for breakfast. Very good....

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: May 4, 2009

This recipe is the best! My son loves buttermilk biscuits said these are his new favorite. It is great being able to make the dough the night before, I used a baking stone to bake them on and they turned out perfect! Excellant with sausage gravy too:)

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minette

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Reviewed: Apr. 8, 2009

these are awesome!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

Saw this recipe at 5:50 this morning and I had to try it. Sausage biscuits and gravy was on the menu for dinner so I gave them a try. They were amazing, the guys loved them!!!

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Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

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Reviewed: Mar. 31, 2009

Wonderful! They rose nice and high. Thanks to the person who posted the mixture for if you didn't have self rising flour.

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Sue

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Reviewed: Jan. 29, 2009

This is the first time I have made roll-out biscuits, and they turned out great! I made the dough in the morning and put it in the fridge all day then baked them for dinner that night. Thanks for the tip on not turning the glass when cutting them out. And thanks to the reviewer who gave the baking soda/salt measurements when using all-purpose flour instead of self-rising. I used them (with the higher salt as my husband likes his salt) and they worked great. Like one other person I found that I had to add a little more flour to the dough, but that was no big deal.

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Evilchicken

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

Finally I made real biscuits (not the usual hockey pucks) right out of my southern roots - used half & half,I had on hand and soured it with a 1/2 tsp. of vinegar... Thanks for the guidance of all the reviews

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fuldaman

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Charleroi, Pennsylvania, USA

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Reviewed: Nov. 29, 2008

This is a great recipe. I used butter flavored shortening and good quality flour(White Lilly)and the biscuits were fluffy and were not crumbly at all. I left them in the fridge for about 12 hours. I have never made biscuits from scratch and these biscuits could have passed for "Grannies Old Recipe". I used to bake pound cakes years ago in a country restaurant and I found that using a quality name brand flour is super important. I think that the flour I used in this recipe was a key to the success of my first try. I highly reccommend the butter flavored shortening as well. If you follow the recipe, you can't miss with Teena's OSB Biscuits!!

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Ken B

Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA

Living In: Loganville, Georgia, USA

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Reviewed: Oct. 21, 2008

These were really good. It was my first try with buttermilk biscuits. I did have to add more flour because it was too sticky to knead, but other than that they turned out great!

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BethT

Cooking Level: Intermediate

Living In: Fayetteville, Georgia, USA

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Reviewed: Jul. 12, 2008

Really good and easy. I used butter flavor shortening, and brushed w/ melted butter when they came out of the oven. If you don't have self-rising flour, add 1 1/2t of baking powder and 1/4 to 1/2t salt to each cup of all purpose flour.

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ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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Reviewed: Mar. 21, 2008

Great recipe! My family loved them and my husband thought they were as good or better than what most restaurants serve. I followed the recipe but was only able to give them 7 hours in the fridge. They were tender, flavorful and got higher than I expected. We served them with beef stew and they were a hit. Next time we will have them for breakfast with sausage gravy. Yum!

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diana

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Feb. 10, 2008

I forgot to mention I got 18 biscuits out of this recipe, I rolled them out to about 1/2inch and they were cut about the size of a sausage patty. Next time I will make them a little thicker and bigger for gravy.

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Tara Gosse

Cooking Level: Professional

Home Town: Grayson, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Oct. 22, 2007

Biscuits came out fairly well. They were not the best ive ever had, but i'll continue to tweak the recipe untill I get exactly what it is that im looking for. This was my first time making biscuits from scratch, and I think that it was an okay starter recipe.

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Mrs.B

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 9, 2007

These are as stated - light and a perfect texture. Cook Celia had trouble and questioned why there was no baking powder - self-raising flour has the baking powder already in the mix. You can't use all purpose. Good luck the next time because they do work.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 20, 2007

Finally, a biscuit recipe I can make and have rise!! This is very good. Self rising flour is called for in the recipe and it will not turn out at all if you don't use it. I like Lilly.

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