Truly the best biscuits I have every made and one of the best I have ever eaten! I ran out of buttermilk and had to use the vinegar/milk substitute and these were still amazing. I love, love, love how light and fluffy they are :) Thanks you!
I've made this recipe probably 2 dozen times now and I've never had a problem. Both methods of cutting in the butter work great. I never use up fresh buttermilk, so the dried buttermilk is my go-to for this. Works great every time! I love these flaky, mile-high biscuits for breakfast, for dinner, with some added herbs on top of pot pie, or with a little sugar added for strawberry shortcake!
I would advise using regular salt instead of kosher - these were great in texture but since there is very little "blending" using kosher salt will result is "salt bursts" when you eat them - more like a yummy pretzel - play it safe and stick with regular salt!
PetitFour these where SO good and SO simple! I also used the food processor and I combined all the dry ingredients earlier and placed them in a bowl in the fridge and chopped the butter into little cubes and put it into the freezer to keep everything cold while processing it. They turned out so light and fluffy! Put some butter over the top when they first came out of the oven, but other than that, they were good enough to just eat plain! Yummy!!!
These are the best scones (as we call them in Australia) I have ever had! They were light, fluffy & very buttery. If I could give this recipe more than 5* I would! If you too want the best scones (biscuits) you've ever had - don't change a thing.
Beautiful biscuits. I served hot with butter and hot pepper jelly for a late Sunday brunch. They were light and fluffy and tasted great. Excellent instructions and tips!
These are the BEST!.. I only use White Lily flour, which I buy 20 lbs. or so when I go down to North Carolina. If I run out, my son just mails me some until I can get back.
absolutely scumptious. I used this recipe last night and was very well pleased. I also used a trick I learned as a teenager working for a chain pizza restaurant. After stamping the bisquits, I let them rise at room temp for 30 minutes. After rising, I covered and sealed the cookie sheet with saran wrap and let them cool in the fridge for 4 hours. That's the way pizza dough used to be prepped before all this frozen dough came out. Letting them cool before baking makes them just a bit flakier and lighter. Try it, you won't be disappointed
Excellent biscuits!! I bake them in a greased cast iron skillet like my mom used to do.~~ Instead of kneading the scraps and cutting them,(which makes them tough)just put the scraps on another greased skillet and bake as they are. THESE will be the first to go!!! I saw a Southern chef do this on a cook show and I've been baking them like this ever since. I brush the tops with melted butter when they are almost done. Bake to a golden brown...then bring on the fruit preserves!!
Wow! These biscuits are amazing.. They are very flavorful, crunchy on the outside, very soft and moist on the inside. My husband loved them. They were delicious. I did not have butter, so used margarine. I used regular flour, because I didn't have lily flour. I also used regular milk, because I did not have buttermilk. These may have been better using the called ingredients, but they turned out great! I also used my food processor, and they came together very quickly. I topped them with my special pepper gravy.. DEVINE!! :) My husband served a mission for our church is North Carolina, and he misses the cooking. :) Guess we can have some of it at home. They keep very well, and stay very tasty and soft! Thanks for posting P4! This is our new favorite!