I have lived in Georgia my entire life and I can honestly say that these biscuits are as Southern as they can get! They're so buttery and basically melt in your mouth. Absolutely delicious!
I had to come back and re-rate these. I make them about 3x a week for my family. I'm now in charge of biscuit duty at the restaurant also. A fantastic recipe.
OMG!!!! could never make biscuits but after this recipe ,Iam on the road to making them all the time .doing it in the food processor is the way .delicate soft and yummy !!!!!! thank you ,thank you !!!!my granddaughter loves them !!!!
I've tested several recipes but will definitely stop with this one. Simply delicious! The only problem is there's not enough for leftovers. Will double recipe next time.
Just made these tonight and they were delish! I must be getting old because I didn't use the food processor, just did it the old-fashioned way. I also freeze my butter and grate it on the largest holes. My sis had hers with butter and honey, I had 1 with country gravy, then another with butter and preserves. (my dessert) Thanks for posting!
I gave this recipe a go yesterday and they weren't tha bad! The batter was just a little too sticky and moist so I ended up just spooning the right amount on the cookie sheet and baking them that way. I was a little worried at first because I am all about food presentation, but they tasted fine. I used salted butter since that was all that I had on hand so I ommitted the kosher salt. Big mistake! While I LOVED the texture of the biscuits (crispy outside, soft and moist inside) All I could taste was flour. I will try this again with minor alterations.
Made these tonight. The best buttermilk biscuit ever. My go to recipe for sure.
These were really delicious! Light and flavorful. The "scraps" were also delicious. I woke up this morning thinking I wanted to make buttermilk biscuits and searched for a recipe. The recipe was easy to follow (for a non-cook like myself!). Will definitely make again.
AMAZING BISCUITS! I have not had success with freezing the dough though. Not sure what I'm doing wrong.