Buttered Biscuits Recipe - Allrecipes.com
Buttered Biscuits Recipe
  • READY IN 25 mins

Buttered Biscuits

Recipe by  

"These biscuits are very easy to make and are very good."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.
  2. Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.
  3. Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2004

No self-rising flour? Add 1 TBSP baking powder and 1/2-1 tsp salt. I also added about a tsp of sugar. They were good and easy and kept for a couple of days.

 
Most Helpful Critical Review
Apr 14, 2003

Just not a very good biscuit recipe. If you "drop by rounded teaspoons", you'll end up with 60 teaspoon-sized biscuits. Round them by hand instead into small patties. They will double in size when baked.

 
Aug 27, 2003

This recipe was fast, easy, and vry tastey! I didn't have self-rising flour so I added some baking powder and salt; nor did I have buttermilk so I just added some vinegar to regular milk. Turned out great. I do recommend rolling dough into smooth balls before baking. Excellent!

 
Sep 26, 2003

I reduced margerine to 1 tbsp, added 1tbspn of Crisco shortening to recipe, added abt 2 tspns of sugar and 1 tsp of salt. I used whole cultured buttermilk and mixed well by hand until dough was still sticky to hands. Now here's a little trick to use. Clean hands well, coat hands generously with fresh flour and grab a handfull of dough and roll to a patty like form. Place them into a round cake pan making sure they touch each other. Let set for ten mins or so and then gently brush a smal amount of margerine over tops of dough. Bake for abt 20 mins at 425 deg or until tops are browned. Serve hot and enjoy...

 
Apr 14, 2003

This is a really good, quick recipe. Milk is good in this recipe instead of Buttermilk. mmmmmm...

 
Apr 14, 2003

Very quick and simple recipe. I don't like cutting butter into flour, so I melted the butter beforehand and rolled out the dough and cut the biscuits out. They were really good.

 
Apr 14, 2003

I made these for Easter dinner, & they were an unequivacal hit with the whole family (who seldom agree on anything!) Great with country ham, with sorghum syrup, & esp with strawberries for shortcake (I am making them again right now, with a strawberry rhubarb topping). I used self-rising flour, so I used unsalted margarine, which I would recommend, if you are using self-rising flour as I did or adding salt. I also used reconstituted dried buttermilk, which gave excellent results. I finally made a homemade biscuit that everyone thought was better than Cracker Barrell's! Really great taste & super easy.

 
Apr 14, 2003

Good basic recipe! Very fast, easy, and the dough is neat, somewhere between a traditional drop biscuit and a rolled biscuit consistancy. They cooked up with a nice texture, but were a little lacking in flavor in spite of adding some vanilla. Great with jelly! Great in a time pinch.

 

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Nutrition

  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 333 mg
  • 13%

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

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