Buttery Farm Biscuits

"This is an easy never fail recipe. You don't even use a rolling pin! Change it to suit the meal you are serving them with - add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Debbwl photo by Debbwl
photo by Lalaloula photo by Lalaloula
Ready In:
12 Biscuits




  • Combine flour, baking powder& salt.
  • Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
  • With a fork stir in the milk, very gently, until a soft dough forms.
  • Don't over mix.
  • Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
  • Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
  • Bake in 400F oven for about 15-20 minutes or until they are golden.
  • Transfer to a wire rack& cool for about 10 minutes.
  • Serve with homemade fruit jam or anything else that takes your fancy.

Questions & Replies

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  1. MizzNezz
    Oh my GOODNESS!!! If you've been looking for the perfect biscuit recipe----you can stop looking. These are SO good! I made them for supper tonight with a big pot of bean soup. They are very easy to make. Very quick--you can put these together and have them on the table in 25 minutes. They're light, flaky, buttery, delicious!!! Thank you for posting this recipe!
  2. Lennie
    These are very good! And not only are they incredibly easy, but they come together quite fast -- perfect for a last-minute addition to a meal. My house is quite dry, so I required about 2 extra teaspoons of milk to get the mixture to come together. I baked these for the full 20 minutes; the biscuits had a lovely crunchy top and bottom, while the insides were very tender.
  3. Kimberlyd
    I used all purpose flour, but still added the salt and only a half teaspoon of baking powder, followed the recipe to a T, baked for 15 min. The most wonderful golden bisquits I have ever ate, family too, yes I did share, slap my hands. After out of the over I brushed with real butter. Perfect.
  4. ratherbeswimmin
    I can't say enough good things about this recipe. These were wonderful. The best biscuit recipe I have ever tried. The only thing I did different was use a biscuit cutter and place round biscuits in the baking pan. Turned out perfect. My family did the "Happy Dance"!! Thanks for sharing this.
  5. PixieDust
    I have never been successful at making homemade biscuits. I have to say, I am thrilled with this recipe. These were so easy to make and they were melt in your mouth delicious. Soft on the inside, little bit of crunch on the outside and oh so buttery. Worth more than 5-stars. Thanks :)


  1. Haley O.
    Added an extra 1-2 Tbsp of milk & changed it to have 1/2 tsp of salt. Also, big slab of butter on top straight out of the oven. Oh, & DON’T grease the pan! Maybe that’s a “duh” for others, but the pan had a POOL of grease! Lol, had to soak it up with paper towels half-way through.
  2. Cooking for Pleasure
    Trust me and use Buttermilk instead of skim milk, it made all the difference!
  3. _Pixie_
    Finally, I've had a biscuit recipe work perfectly! Based on some of the other comments, I switched some sour cream for a bit of the milk and added maybe an extra tablespoon of sour cream. I added a bit of very finely chopped green onion to go with the sour cream. They turned out just great! Thanks, Bergy, what a easy recipe!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
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