I am pretty sure I reviewed this already, but I couldn't find my review, so I'm reviewing again! This Buttermilk biscuit recipe is amazing! I have made them a few times now. I didn't have buttermilk, so I used a buttermilk substitute - 2 TBSP white vinegar + enough milk to equal 2 cups. I also added a pinch of salt to the recipe. This recipe made 18 biscuits for me, however I didn't have a 2" biscuit cutter and used a cup. My dough may not of been rolled 1" thick either. I baked 4 biscuits immediately after I allowed the dough to rest. Then I wrapped the remainder dough in saran wrap and placed in the fridge for about 6-7 hours. I cut my biscuits and took out about 6 and froze those and baked the rest. In my opinion, whether baked immediately or after allowing to sit in fridge, they were amazing. The frozen ones were still good, but not as amazing as the fresh, they seemed a little dense. I put them on a cookie sheet frozen, used a preheated oven at 400 and baked until browned, about 24 minutes. This will be my Buttermilk Biscuit recipe from now on!
Was this review helpful?
1 user found this review helpful
I am pretty sure I reviewed this already, but I couldn't find my review, so I'm reviewing...