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This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 dash salt
- 1 tablespoon white sugar
- ½ cup butter
- ¾ cup buttermilk
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.
Step 3
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 154 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat5g | 25% |
| Cholesterol21mg | 7% |
| Sodium231mg | 10% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium65mg | 5% |
| Iron1mg | 6% |
| Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I tried this recipe and found it great!
Light, fluffy and best of all good -
Wow! Where I’m from, we’d call these tea biscuits. Regardless of the name, they’re yummy! The only change I made to this recipe was to cut out traditional round biscuits rather than leave them in wedges. My hubby loved them, and so did I. They were very light and fluffy. A double batch didn’t even last us a day!! This one will go in my recipe binder, it’s a keeper.
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This is now my family’s favorite biscuit recipe. They came out nice and flaky. I love the fact that it uses real butter as opposed to hydrogenated fats (Crisco) that so many biscuit recipes use. Instead of using 100% all-purpose flour, I used part freshly ground whole wheat flour AND all-purpose flour – (1/2 cup whole wheat 1-1/2 cups white). Next time I will make sure my “dash” of salt is a couple dashes.
Thanks so much for posting this great recipe!
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Great flavor and so easy to make. My husband thought they were a little too dense. But if you are looking for a tasty biscuit, this is your recipe!
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didnt raise as much as I would have liked but tasted really good!!!
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I made these biscuits last night to top my beef pot pie. I used half butter and half olive oil (we’re health conscious) and ommitted the sugar. Then I dropped the batter by spoonfuls onto the casserole. Baked according to the pot pie’s instructions, these came out so delicious and flaky and fluffy! Not at all like the recipe I used previously from the Joy of Cooking book (those were like hard lumps). I will definitely be making these again!
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So easy to make and has a wonderful flavor. I added 2 more dashes of salt on my second batch and that made all the difference. This is a keeper! Thanks.
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These biscuits never fail to come out perfect.
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I loved these biscuits. They were very light and fluffy. I doubled the recipe and used half butter and half shortening and they turned out perfect. I also rolled then out and cut with a bisuit cutter, but I put them right next to eachother on the pan. It was only necessary to cook them 10 minutes.
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This is the same Biscuit recipe my Grandmother made when I was growing up. I only changed it a little bit. Instead of butter I used margarine and for the buttermilk (Grandma taught me this one) I used milk with lemon juice. Hers called for sour milk, which is the same as buttermilk or lemon juice, and milk. She called it poorman’s buttermilk. She had 6 kids to feed and she went with what was less expensive. She always had the ingredients but not always the buttermilk. This is a fantastic recipe. I thought I had lost it till I found this one thanks for giving it back to me. With my Grandma now 87 she does not remember and no one else bothered to write it down. A must try!!!!!
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Very good flavor! I brushed the tops with butter before baking and then went heavy on the tops with butter after baking. oh boy, yum.
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What a great recipe for biscuits!! Just as light and tender as you could want. I did up the salt as others did the second time I made these and it did make a difference. Hubby doesn’t like biscuits but he sure split and buttered these. Put them in the bottom of a big bowl and ladled my beef stew over, whoo what a meal!!! Definitely a keeper!!
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I didn’t have any buttermilk so I tried 1/4 cup sour cream and 1/2 cup milk. Very tender and tasty. I will make again.
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Didn’t have buttermilk so i substituted: mix 3/4 Tbsp white vinegar and enough milk to = 3/4 cup and allow to stand for 10 minutes.
The biscuits were easy to make w/ no cutters and very good, though slightly crumbly.
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perfect. the only biscuit recipe i’ve ever made that turned out correctly.
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My 3 boys loved these biscuits. They are moist and flaky, the biscuits that is, not the boys. These are the easiest and the best biscuits I’ve ever made. My boys have requested that I make them again and I will definitely do so. I highly recommend trying this recipe.
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Absolutely, hands down the best biscut I have ever had. Both my husband and son loved them; we ate them all! As per previous reviews, I made a couple changes. 1. I use unsalted butter for everything, so I added a scant teaspoon of sea salt. 2. I used the juice of one lemon and canned evaporated milk to make 3/4 cup of buttermilk.
Thanks for sharing this recipe! -
I made these biscuits just as directed and they came out wonderful. I could not get my husband to stop eating them and my daughters told me I could make these everyday it I wanted too!! 🙂
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Delicious! I was short on butter when I made them (and didn’t realize this until aftter I had started making a double batch) so I used half shortening and half butter. I was a little skeptical on how they would turn out, but they were excellent. I can’t wait to try them the right way!
I also used half whole-wheat pastry flour as my family is health-conscious. They were very good and had nice flavor. -
Excellent biscuits!!! Very tasty. I didn’t have any buttermilk so I used milk mixed with some lemon juice. Totally awesome recipe ~ Thank you!!!
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very tender and yummy!I added about a tsp of salt. Also, I had no baking soda, but these still turned out wonderfully! I did put in a bit more baking powder just to be safe (since I had no soda)–can’t wait to try them with the baking soda to see if it makes them even more flaky.
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These were a wonderful hit with the family. I will probably make a triple recipe for family gatherings, instead of making the usual biscuits or rolls, because these are so different and tasty.
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Today my husband asked me to make biscuits. I normally use bisquik for this but ran out. So I decided to come to all recipes to find a biscuit recipe. This was the best thing I could have done because I tried this recipe as directed and it was GREAT! My husband loved it and said that he hasn’t tasted one of these old fashioned biscuits since his grandma passed on. This recipe is a keeper. Thanks for Sharing it!
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These are the best homemade biscuits I have ever made. My husband agrees! Cripsy and flaky on the outside, buttery and light on the inside.
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The best biscuits!!! I used half whole wheat flour and added 1/4 tsp salt. Let the cut biscuits sit for 10-15 minutes before baking and they will be VERY tall and light!
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Great recipe! My family likes this one better than my Joy of Cooking stand-by. Flaky, moist, buttery, and a little sweet. I used whipping cream with lemon, as I didn’t have buttermilk. These would be great for fruit-topped shortcakes, too.
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Excellent, easy, fluffy! Thanks for sharing!
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Excellent recipe. Easy to make, and I can whip them up quickly if guests are coming. They go excellently with soup as a sub for crackers, and they turn out so light and delicious you can just eat them on their own.
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Very good and easy to make. I will definetly try again.
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I rarely screw up on anything I bake, but I must have somewhere with these because they took about 50 minutes to bake enough so they weren’t doughy by then they were too hard on the outside I wont make these again. they came out shaped funny too.
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I tried this recipe because it called for butter rather than shortening. I am trying to avoid “partially hydrogenated” anything and this fit the bill. These biscuits truly are delicious and very light. The dough was a bit too sticky so I sprinkled flour on it generously before kneading and it didn’t seem to impact the final product. We enjoyed them with some sausage gravy. Mmm, mmm, good!
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I can’t find my own favorite recipe then found and tried this one! So light and fluffy; easy to make. I kneaded the dough right in the bowl. I was concerned because I my baking soda and baking powder were old but still, these biscuits rose right up in spite of that, and were the perfect shade of brown. I would highly recommend this recipe. I plan to pass it on to my daughters immediately!!!!
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I made this recipe twice to make sure I wasn’t messing anything up and they just did not come out the way they should have. I found them to be very thick and the 15 minute baking time must be incorrect because both times I made them I had to extend the baking time by almost double and they were still a little doughy. I can’t imagine what is wrong. Oh well,thanks anyway.
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Wow, this was very good. I never make biscuits because they always seem so dry, not these! One thing I did do was freeze the stick of butter and then grate with a box grater (I saw this on a cooking show). That way the butter stays nice and cold for a nice tender biscuit. Plus it mixes much easier with the dry ingredients. Will definately make this again!
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These are good biscuits. I Made them twice and seperated them on the baking sheet the 2nd time. I will be making these again.
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These were GOOD. The first time I made them, I used 2/3 cup of buttermilk (which wasn’t really buttermilk, anyway; it was a little less than 2/3 cup milk + 1 tbsp vinegar) but the second time I did it right with the same mix for buttermilk. Yum yum. I ate all of ’em…that was my food for the day. It was YUMMY.
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Ridiculously easy and wonderfully good! I doubled the recipe and covered a pizza stone to the edges with the dough and cut with a pizza cutter in a grid. It came out perfect and made plenty for 2 adults and 4 kiddos. Thanks “Cookin4my3boys”, this one’s a keeper!
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I wanted to try these for biscuits and gravy. When I made them yesterday, I didn’t have buttermilk so I thought I would just add a little more butter and use skim milk (which is what I had on hand). Well I was doing good until I had a brain fade and added water instead of the milk. I didn’t even think about it until after they came out of the oven. They weren’t bad except I should have baked them a little longer in my oven. They were a little doughy but good enough. I can’t wait to try them with the right ingredients if they turn out that well with the wrong ones!!! teehee!! Thanks for a keeper!!!!
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I don’t know, maybe I’m just not a good biscuit maker. I followed the recipe exactly but maybe I should have kneaded the dough longer because although they were flaky (more like crumbly), they seemed a bit heavy for a biscuit and sometimes I could taste the faint taste of baking powder in them.
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I have been looking for a great biscuit recipe my whole family agrees upon. This is it!
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Wow..these are so simple and delicious! I made a triple batch, but it still didn’t last long. Nice and crispy, but light..and, compared to most biscuits, these are moist! I used my leftovers for ham and cheese sandwiches, as well as breakfast sandwiches..and the square shape accomodated itself well to that.
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OK – this is the best biscuit recipe ever!!! It was so easy, everything from start to finish in 20 mins. I didn’t have the instrument to cut the butter so I just used beaters which made the whole process all the more easy. My husband looooved them, they will be a regular at Sunday morning breakfast from now on!!
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These biscuits were GREAT!!! Easy to prepare, very little mess involved. WONDERFUL flavor, flakey, just the right consistency inside. Cooking time given was right on the mark. Only change I made was…I used 2% milk. Did not have any buttermilk. Most biscuit recipes and especially store-bought biscuits taste very salty. But these DO NOT!! My husband LOVED them also. I will be making these again. Thanks for the fantastic recipe.
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Absolutely fantastic! I didn’t change a thing. I just made a dozen of these, and as I write, there are only two or three left on the still-warm cookie sheet. These taste, look and have the desired consistency of what was expected. I will add this to the favorite list.
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Very bland biscuit. I did like the texture, but something was missing…
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SOO good, and soo easy…made these for a snack after a full day of deep house cleaning, hit the spot (esp with jam) Will make many times, i’m sure.
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I tried this recipe the other morning, for gravy and biscuits, they were absolutely delicious!!! I rolled them out and cut them with a cookie cutter, very simple recipe!!
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delicious. Just the right consistency and texture for gravy or jam/honey. This one is a keeper
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I thought these were very easy and tasted like the baking powder biscuits I grew up with. I put the ingredients in my mixer with the dough hook and it worked out great.
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I jumped on here last night to find a buttermilk recipe for dinner and decided to try this one. WHAT a GREAT recipe! Thank you so much for sharing it, it’s a keeper! Oh, and I didn’t cut into squares, I used a glass and cut into round biscuits, worked perfectly!
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I used whole milk since that was the closest thing to Buttermilk that I had on hand. I will use just a tad more that 3/4 cup next time, though. Served warm with jam, they were a big hit at the dinner table. Even my picky toddler ate 2!
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bland, not very tasty. something was missing. I am from the south and these are not typical biscuits
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Quick and easy recipe. I’ve tried my hand at numerous biscuit recipes, and this is my favorite. The buttermilk gives these biscuits a great flavor even a day later.
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I didn’t understand the rolling directions 6×6 cut 12. So I rolled them and used a glass to cut them in 12. I might make them again. The taste was o.k. but I’ll still search for the perfect biscuit.
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A little heavy, but otherwise tasted good.
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These were ok – nothing spectacular, but then again, they’re not supposed to be – it’s a good basic biscuit. I did increase the salt from a “dash” to about 1/2t. Also, didn’t knead 2 minutes, that would make them way too tough. I mixed until just combined, then turned out on a floured board, spread to about 12 x 12, and folded in quarters in order to get nice flaky layers. Baked for about 20-25 minutes (I made 9 instead of 12). Great with soup.
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This is the best biscuit receipe I’ve ever made. I make it at least once a week and we’ve eaten them for breakfast, lunch, dinner, snacks . . . they are gobbled up with butter, jelly, honey, cheese and they make a great biscuit topping for pot pie. This is really THE BEST biscuit recipe!
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These are a dense southern biscuit. Great with sausage and gravy or Fried chicken, if your looking for a light fluffy flair these are not for you. This is truly a hungry mans bicuit. These are great, thanks for the post.
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These went nicely with our pot roast dinner tonight. I never knead biscuits as they can become tough. The less you handle the dough, the lighter they will be. Thanks!
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Good biscuit.
Thanks. We used a creamed chicken recipe over top. -
I’ve been on a quest for the perfect biscuit and this just may be it! They turned out perfectly as the recipe is written. The only thing I changed was I added a bit more salt and kneaded it only 10 times gently. Great idea about rolling it on the pan and cutting it into squares!
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Just made 2 batches- one for dinner tonight and the other to last throughout the week. Great taste-but they didn’t rise as high as expected so I agree with the others to knead the dough lightly and not too many times. Will most definately make these again!
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I made it twice exactly to the recipe and we didn’t like them either time! We didn’t like the taste but the consistancy and texture was okay. It tasted too much like baking powder.
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These were perfect. I did add 1/4 t. salt rather than a dash but otherwise followed the ingredients exactly. Barely kneaded the dough, just pressed together and turned in the bowl a few times to make sure everything was incorporated, minimal handling. Rolled out on the counter approximately 12×12″ because I wanted more of them and cut out in about 3″ circles. When done, they were only about 1/2″ high doing it this way (duh). I will try the 6×6″ as stated next time for a “loftier” biscuit. Great taste. Thanks for a true classic!
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So easy and so tasty! I didn’t think these were heavy at all. I didn’t knead for 2 minutes – just long enough to incorporate everything together. These are easy enough to make at the last minute. Way better than bisquick, and almost just as fast!
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I think these would be better to leave out the baking soda and up the baking powder to 3 teaspoons with more than a dash of salt.
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Great with beef stew. I didn’t find them dense at all. I added 1/4tsp instead of a “dash” of salt.
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I will never make regular baking powder biscuits again unless I am out of buttermilk! These biscuits were wonderful! My boys cleaned the plate.
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These are great biscuits. Very plain in flavor so they go wonderfully with butter or jams/jellies. I took the advice of one of the reviewers and kneaded much less and also rolled out into a rectangle and cut pieces rather than using a biscuit cutter. Every one came out fantastic. If you need a good basic biscuit recipe, this is a great choice.
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So, so good! Flaky and tender bisuits. This is my new favorite recipe for biscuits and I was raised a die-hard Bisquick fan… Those are like death-wads compared to these!
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Wow!! These biscuits were awesome!! I’ve been making biscuits for five years, and thought they were good, until I tried these. Instead of buttermilk, I used regular milk with a dash of lemon juice in it, and it worked just fine. I might up the milk to a scant cup next time.
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OMG. OMG. OMG. These are marriage proposal worthy. These are THE best biscuits I’ve ever eaten in my life. As suggested by other reviewers DO NOT knead for 2 minutes. The less the dough is handled the better. I don’t think I’ll ever use another recipe for biscuits again.
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This is a great recipe. I use half all purpose flour and half cake flour to make these biscuits extra fluffy.
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Loved ’em! So easy! Rolling and then cutting into squares is brilliant. Saves time. I did use half whole wheat flour and half white since I don’t like using all white flour. Also, I did not knead for 2 minutes as others suggested. Just enough to get the dough to right consistency. They came out great.
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This is a very nice, basic biscuit recipe, it couldn’t get much simpler! These are great with stew!
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So Tasty! We moved to a high-altitude location and since I’ve had problems making my “tried and true” Bisquick recipe. So, I made this recipe just as the recipe was written and we enjoyed every bite…even better than my old recipe, and not much more difficult. Will make again and again.
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Let me make this clear. I don’t like bicuits much. Pretty bland and tasteless. But my husband loves biscuits so I relented and tried this recipe. Okay, I eat my words…I LOVE these biscuits!! I was floored by how tasty they were. And everyone is right, knead the dough very little (about 10 times) and they will be oh so tender. Now I have a freezer full so we can have them with almost all our meals. I am converted!!
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Love, love, love this one! My husband, two year old daughter and I eat an entire batch of these with the Beef Stew IV recipe on this site. Fresh from the oven and smothered in honey they are just irresistable!
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These were okay. They were dense and kind of hard, but probably because it called for butter instead of shortening.
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This was an excellent recipe. Very easy and delicious. It was even great the next day when toasted in toaster oven. I used milk with 2 1/2 tsp. lemon juice because I had no buttermilk handy. I will be sure to use this recipe over and over again.
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These were good. I cut out with a biscuit cutter instead of using the ‘do not separate’ method. Next time I will try them the way the recipe states. (Love that pic, BTW!) ~Tan~
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By far the best biscuits ever! Followed the reciped exactly (except used less sugar)and they were perfect! I will never use another recipe again! I doubled the recipe and me and my 3 boys ate almost all of them! We had about 6 left which I froze:) Thanks so much for this receipe!!
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These biscuits were perfect! They were great with honey, but double the sugar and use them for strawberry shortcake. Awesome!
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AWESOME!!! Our new favorite biscuits! And so easy to make, too. I didn’t have buttermilk, so substituted milk/vinegar and they were still excellent. Highly recommended!
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these were very good!
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Fabulous and easy. I never could make a good biscuit until I tried this recipe.
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These were just okay. Kind of bland. I expected them to be softer and more buttery like some of the ones I’ve eaten before.
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Only got 6 bisuits out of the recipe & I didn’t bake them long enough, little heavy in the middle. All in all, the biscuits were good and will try again.
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These are SO tasty. And really easy, too.
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Doubled the sugar… That’s all I changed! AWESOME! SO GOOD!!!
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This is the best biscuit recipe I’ve tried so far! I used the tip Pam51 gave by grating a frozen stick of butter into the flour mixture and I didn’t knead it much at all. This is the first time my biscuits actually came out flaky- with lots of moist delicious layers. Thanks for the wonderful recipe!
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These were good, but i’ve made better. The cutting/baking method was super easy and i liked the final result. I will try that method everytime i make biscuits. Not nearly as messy as using a biscuit cutter.
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I am absolutely horrible at making biscuits. But these turned out great. I only kneaded about a dozen times and I didn’t roll it out, I patted it down instead. I had to cook them an extra 5 minutes, but the were crunchy on the outside and moist and layered inside.
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I used to think that nothing could come close to mayonnaise biscuits as being my favorite. But this recipe is simply amazing! I have to admit that I couldn’t follow the recipe exactly because I didn’t have ANY milk whatsoever. So I replaced the buttermilk with heavy whipping cream. I’m not sure how much that really affected the result, but these biscuits came out so soft on the inside and flaky on the outside. Definitely don’t overknead!!! I had to use self-rising flour too which meant that I didn’t add any additional baking soda/powder/salt. I don’t have a 6×6 pan either, so I used my 8×8 and baked in the oven at 400 degrees for 15 minutes as directed. The dough was a little sticky to work with so I had to press it into the pan. Biscuits came out with a light brown on top. I can’t wait to try this as a pot pie crust–I’ll probably have to add a little more liquid for that though. UPDATE: I tried this recipe again following the recipe to the “T” and I wasn’t as impressed. Next time I will definitely use cream in lieu of the milk since I had better results that way. Thanks!
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I can’t believe I just made biscuits from scratch! It was great. It did seem like it was missing something.. but there was absolutely nothing wrong with it. As a family member said, “it’s almost perfect!”
I did change a few things. I sifted the dry ingredients, used Smart Balance instead of butter and I didn’t have any buttermilk so I took another reviewer’s suggestion and added 2 1/2 tsp of lemon juice to milk.
Overall easy and excellent! Will make it again 🙂
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best biscuts I’ve ever made, I did use buttermilk instead of milk and buttered them immeditatly out of the oven. So good soft and fluffy inside. I also broiled them for the last five minutes so they would have color on top. Perfect recipe though.
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not bad at all, but I’ve made better: when they got a little less than piping hot I think they tended to stuck in your throath. maybe I got something wrong…
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Great biscuit! Hubby and 5 kids loved it. I doubled the recipe and used margarine instead of butter, sour milk made with white vinegar instead of buttermilk, and Splenda instead of sugar.
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These are just wonderful biscuits!!! Very KFC – family loved them!
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I had never made biscuits before and was thrilled with the results of this easy, delicious recipe! As suggested by a pp, I used grated frozen butter the second time I made these with good results. Because I don’t usually have buttermilk around, I have been using my standard substitution: 2 Tbs. sourcream thinned with a tsp. of lemon juice per 1 cup of lowfat milk. Thanks for this wonderful recipe!
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