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Had to use up some buttermilk so decided on these biscuits, soo happy I did, they were wonderful fluffy light as a feather biscuits!! Didn't have to add more flour, 1 cup buttermilk was exactly right. I only got 10 biscuits because I wanted big ones and used a very large floured glass. They were perfect under a stew and just buttered!! Thanks for sharing Sue.

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Derf October 18, 2004

This is an easy favorite!! I doubled the recipe to feed my family of 6 and it still turned out perfectly!!! We served under our favorite homemade pepper milk gravy and it was all soooooo good!!! Thanks for sharing!

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ginangino69 November 01, 2010

This was excellent. Easy to make and no additional flour was needed as suggested. The flavor was great and they were real light and flaky as biscuits should be. Great with biscuits and gravy.

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Mert in Michigan June 29, 2003

I could not get my biscuits to rise.

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ggtreadway May 16, 2013

This is hands down the best buttermilk biscuit recipe on this site so far. The dough was extremely easy to work with and the biscuits baked up lite, fluffy and tasted great. I mixed the the dry ingredients, plus the shortening in my food processor (couple of pulses) to make it easier to blend in the shortening. I also lightly brushed the tops with a bit of extra buttermilk before baking. Thanks for sharing the great recipe.

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armymomx2 May 01, 2013

These biscuits came out great! Light, airy, and tender. I reduced the temp to 425 and baked a little longer.

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nmj July 14, 2011

These are excellent. My first attempt at a buttermilk biscuit and I chose the perfect recipe. I do think that the biscuits were smaller than I would have liked so next time I will make a few less so that I can get them a bit bigger.

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invictus May 18, 2010

Wow! A biscuit recipe that even I cant ruin :) Thank you so much. They were super light and absolutely delicious.

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Marisa Cormier March 07, 2010

Prepared these as instructed in the recipe and they turned out great! Perfect for biscuits and gravy!

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Dadderella November 21, 2009

We all have the *oops* moments. So I can't rate due to the mistakes that I made. I always use buttermilk powder-add water, but noo did I do that? I was in the mood to 'make from scratch' So I added 1 Tbsp lemon juice and added enough milk to make 1 cup and walked away. When I added this into the mixture the milk was sour cream consistency on the bottom of the measuring cup. Another mistake I made was that I used a generic brand of 'pre-creamed' shortening just to save a couple of dollars since I only needed it to grease pans. They did not rise well to say the least. I consider myself a very good cook and this recipe gave me plenty of giggling that I actually ruined such an easy recipe-Well we still ate them, we had no choice! I served this with Beef Stew in a Pumpkin

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lets.eat November 09, 2009
Buttermilk Biscuits