These biscuits were exceptional: tender and moist. The instructions were easy to follow and clear, and my biscuits were perfectly golden brown after the stated 10 minutes. My yield was exactly 24, and the entire plate was devoured by myself, my hubby, and our 2 dinner guests. (Biscuits are not all that common here in Canada and seem to be a real treat; my girlfriend's husband couldn't get enough and demanded my friend get the recipe.) My only variation was due to the fact that I was out of unsalted butter, so I used regular butter and cut back on the salt. While I do use buttermilk to bake with, I had never made biscuits with it; that's going to change from now on, as this recipe will become one of my standards.
Luscious, melt in your mouth, buttery biscuits! The dough was easy to handle and cut which made it possible for my 6 year old to help roll and cut the biscuits (she was thrilled). Your instructions were great in mentioning not to overbake by looking for a golden brown color rather than brown which saved me from baking the biscuits too long. Best yet, my 12 year old actually ate an entire biscuit and she's about as picky as they come. Thanks!
Delicious, light and tender biscuits... this is my default recipe for biscuits!! I even passed the recipe on to my sister's Very Southern MIL, and she uses it as her default recipe too. DO NOT skimp on the butter... and handle them as gently as possible! I usually do fold the dough over a few times while lightly kneading in order to get those layers that I love. Thanks for the recipe!
You can freeze the butter (I put the whole stick in the freezer). Run the frozen butter over a grate, medium holes, then stir the butter in the flour mixture. Much faster than pinching and probably does a better job. The dough can be cut into squares or triangles instead of using a biscuit cutter and having to reroll the scraps.
The biggest (very, very tall) and lightest I ever had was at Bob Evans Restaurant. Unbelievable!
I think with this recipe I could make my grandmother (the ultimate biscuit maker in my family) proud !!! I have made them twice and both times they were perfect. I think this must be a NO-FAIL recipe !!!
These were very, very good, but flat. Fearful of over mixing (first time biscuit maker here), I barely touced the dough and those turned out nothing like the picture here. The ones I "pieced together" at the end, expecting them to be the ones that did not turn out well, actually fluffed up a lot more than the first ones. So some mixing/kneading is definitely necessary. I think it will just take some trial and error on my part. Also I suspect my baking soda and powder are older than I realized, though that doesn't account for the second batch being fluffy and the first not. Either way, the flavor is excellent and I will be making these again and again now that the tip on the food processor worked out so well. Just be aware it is definitely possible to undermix as well as over mix. There is such heavy handed warning here about over mixing that it actually made me fearful to handle the batter. That was a mixtake.
I lived in Georgia for four years and while there, my best friend (native Georgian) tried over and over to 'teach' me to make biscuits. Well I could never get the hang of it and she didn't have a recipe...she just eyeballed everything and they came out wonderful every time! During a discussion on the boards someone mentioned they couldn't make biscuits and Mean Chef offered to teach them. Being an avid admirer of Mean Chef's skill, I knew immediately I wanted to be included in that 'Biscuit Making Class'! Today, Mean Chef took the time to walk those of us who have been 'biscuit impaired' through the process of biscuit making in Q & A (on the boards) using this recipe and I finally experienced success! Even the biscuit that was from the scraps was tender and fluffy...absolutely delicious! Thank you Mean Chef for taking the time to do this for us on 'Zaar!
I've made these twice now and both times they were awesome! The first batch i followed the recipe exactly. The most recent batch I added a tablespoon of fresh chopped thyme to the dry mix - and they turned out amazing!! Buttery, light and flaky : )
Method-wise, I put my bowl with all the dry stuff in the freezer for 10-15 minutes while I'm chopping up butter into pea-sized chunks (I don't have a food processor), and then put the chopped butter in the freezor for a few minutes as well. While I'm cutting in the butter and dry mix together, I freeze the buttermilk. This strategy keeps everything nice and cold.
The perfect biscuit : )
These are perfection!...absolute perfection!
Thank you for sharing your family recipe. I loved them.
This were a bit hit with my family. I used a food processor to make them and had no problems at all. This was the first time I made homemade biscuits and will continue to make them from this recipe again and again. Thanks for sharing.