1 Review

Wonderful biscuits in the end. However, let me add that you need to add that extra cup of flour with the 1 lb (I used 2, 8oz measuring cups to get the 1 lb) because it's like waffle batter without it. So, go ahead and add the extra 1 cup at the very start and still keep extra at hand the kneading and shaping. I didn't really want a 9x13 pan of biscuits so I cut rounds from the dough with the cutter that I use for making shortcakes for dessert and I got 7. Lastly, set you oven higher than 350. I baked them for 20 mins and they were drier but pasty flour white and nowhere done, 5 mins more- same, 5 mins more- turn the pan and 5 mins more, I reset the oven to 375 and gave them another 7 mins. YAY, they were softly golden and baked to perfection. The end result was truly one of the best biscuits I have ever had! Wonderful flavor and soft texture. The only reason that I haven't given this recipe 5 stars is because of the discrepancies in the recipe and the actual working of it.

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Annacia April 27, 2008
Big and Thick Buttermilk Biscuits