Delicious! The best biscuits I have ever made. I will certainly use this recipe again.
Best biscuit recipe I have tried...
I have made biscuits for about 50 years, but these are the flakiest ever. I substatuted shortening and used almond milk instead of Buttermilk (alergies). I have been sending this site on to everyone. I could not stop eating them and I have gained 5 lbs (ugh). But I am happy. God Bless
This is the most perfect biscuit recipe ever. I use a food processor to combine the dry ingredients. I freeze the butter, grate it into the dry ingredients, then pulse. I freeze the buttermilk until it is very very cold and then pulse it into the mix. I cut the biscuits using a 2 x 3 row grid using a sharp knife with a downward (not slicing) motion. Thanks FC - this is the best!
I have made this recipe many times and we're always happy with how light and flaky they are. I cut the butter into small pieces, and then freeze. Then I pulse the dry ingredients in my food processor, and then pulse in the butter (rather than cutting in by hand). I pulse in the wet ingredients and then finish folding by hand. Easy and delicious!
A little awkward the first time around to balance the stickiness of the dough with maneuverability, but this recipe is sensational. We pigged out on the batch just dipping them in fresh Alabama honey. Yum.
These are without question the best biscuits I have ever tasted. My guests and family rave about them. If you are having trouble with the recipe, you are not following directions, because they turn out perfect EVERY time. I never roll the dough, I just pat it to the desired thickness every time I fold it and just before I cut the biscuits. Do not overwork the dough or twist the biscuit cutter and use VERY cold butter and buttermilk and you will have PERFECT biscuits every time! :)
I didn't have any buttermilk so I substituted sour milk and they turned out wonderful. Very flakey and golden. I will definitely make this recipe again when I have buttermilk!
Yum! What's the serving size and calories per serving?
Have no fear this technique gets better with practice! Every time I make a stew or crock-pot favorite my husband and boys request this to accompany. Try not to handle the dough too much and don't roll too flat. I also stick the chopped up butter & buttermilk in the freezer for about 10 min. prior to marrying it with the dry ingredients. Oh...definitely use their tip on cutting biscuits straight down and NOT twisting as we tend to do with cookies. These little steps are the precursor to a perfect outcome.Def. give it another try because they have seriously perfected the ingredients. :)
Flavor was wonderful, but I followed the recipe and they didn't rise. I've made biscuits before and these were the ugliest I've made. I'll try it again, just to see if it's a fluke, but my first attempt was not good.
i love this recipe! i gave the dough a few kneads before rolling it out which helped pull it together but did not effect the outcome. i will say that the butter did start to seep out and burn in the oven (which was rather smoky and i do not have a stove hood) but it was worth it. i also placed the biscuits directly next to one another on the sheet pan to help them rise. i have made a lot of biscuits using different recipes and this has yielded the best results. this is a very good and reliable technique and i will use this as my go-to recipe.
The BEST biscuit recipe. If you handle it to hard and if the butter/shortening is too soft it will incorporate too much, and not produce the biscuit layers you are looking for. Tiny lumps are GOOD!!! I prefer to roll it out a little thicker to give a nice puffy biscuit.
I just made these, and they were well worth the extra effort. My husband and I have agreed that they are the best biscuits we've ever had. Fluffy, flakey, layered, and delicious!
The flavor was fairly good; but despite following the directions exactly and rolling them out to an appropriate thickness, they were flat and not flakey. Very disappointing.
Yummy! Will make again.
Take into consideration that this is my first time making biscuits when reading this. I followed the directions exactly and got very flaky thin biscuits. I would definitely roll them a little thicker next time but was overall satisfied with the flavor and texture.
Simple, delicious and almost foolproof.
Really good flaky biscuits though the amount of butter seeping out of some of them was a tad bit scary at first. Don't roll the dough out too thinly otherwise they won't rise as much. If you roll them to half an inch, you should get nice puffy biscuits though you probably will get less in number.
This recipe is similar to of the ones that I have used. Two differences make a world in the process and the result is excellent. The difference is the folding of the biscuits which aids in the cooking. The second is the start with a hotter oven.
I do not cut the biscuits with a cutter. I take the final mass placing on a cookie sheet then I slice the biscuits into 2x3 or 3x4 rows/columns. The result is a less "handled" biscuit with better taste.
I was surprised this much folding / handling of dough produced such a nice, tender biscuit, but it works. I've made the recipe a few times now and gotten great results every time.