Flaky Buttermilk Biscuits

  • MichelleS Posted: 02/12/09
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    I love to make homemade biscuits and this recipe makes me want to do so everyday!! The techniquie of folding the dough is unique but it produced the most tender biscuits I have had. They are absolutely fantastic. I am looking forward to eating the others that I had left and stuck in the freezer.

  • Darian Posted: 08/05/10
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    These were great! I've never been able to duplicate my mother's homemade biscuits, and served these last night while she was here - she said they were even better than hers! Thanks, Cooking Light! Served with Hot and Hot Tomato Salad from the most recent (August 2010) magazine. Great combo!

  • ReneePech Posted: 02/26/09
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    Roll out the dough? I didn't have dough, I had batter. I followed the directions and all I got was sticky batter. I dropped lumps of batter onto the parchment and hoped for the best. These were not flaky in any way. Their only redeeming qualities were that they were nice tasting and they weren't hockey pucks. I'll find another recipe for biscuits.

  • Roxie04 Posted: 05/07/09
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    Great Recipe! I just made this using the pumpkin version. I think I overcooked them just a bit as they were on the dry side but still VERY good! Also.. Next time I will put a bit more spice in them and maybe some raisins...

  • Ltoeat Posted: 03/22/09
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    The biscuits were moist and buttery. I made the pumpkin version using white whole wheat flour. I forget to put in honey, but it turned out fine. Next time I will add honey, walnuts and raisins. I did not have a ring, so I just cut 16 squares. Reheating the biscuits in the toaster was good. Cutting the butter/flour with 2 knives did not work well for me- using the edge of a spatula was faster.

  • cbreeze Posted: 01/19/09
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    Can't get enough of these. They are good for breakfast, dinner, or just a snack. Easy too!

  • dgcn10ac Posted: 04/02/09
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    These biscuits have delicious layers of flakey goodness. Easy to make and so good! I will make these again and again.

  • Quiltmaker Posted: 04/15/10
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    Flaky and light, I had to sub raspberry creamed honey (!) for honey but they were great. Great rolling technique that I've not heard of before.

  • trmillard Posted: 10/21/09
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    My biscuits came out flat too....any tips on why this is? I was very careful to not over mix, or over fold? I rolled them out to 1/2 and inch but they didnt seem to rise like they should have or how they look in the picture. I'd appreciate any tips!

  • biz31168 Posted: 01/29/10
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    I've never made biscuits before, don't own a food scale, don't even know what a pastry blender is and had to use the top of my spray canola oil can to cut the biscuits. Despite all these factors working against me, I actually made some pretty good biscuits!! I didn't dare stray from the recipe and it was a successful experiment. I'm now going to invest in a biscuit cutter so that when I make them again I at least have one tool required for the job.

  • dgitlin612 Posted: 06/05/09
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    Absolutely delicious. However, they were somewhat flat, which confused us as they were not heavy. Maybe because I measured 2 cups, not 9 ounces? Served them with Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce. Great pairing.

  • kgrace29 Posted: 08/20/09
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    made these this morning. so flaky and delicious. yum!

  • smd1212 Posted: 10/05/09
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    This is my go-to recipe for biscuits, and we love them for breakfast or dinner. Quick, easy and very dependable, and I generally have everything on hand. I've made the basic recipe several times as is, no changes/subs. My son LOVES biscuits, and I'm glad I can give him a somewhat healthier version of one of his favorite foods!

  • hidesertcooker Posted: 01/13/10
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    This recipe differs from most other biscuit recipes only in the use of honey. If you start looking at all the buttermilk biscuit recipes they usually only vary the amounts of the same ingredients, some add a sweetener and some don't, some use shortening, some butter. Lots of things seem to affect biscuits, the humidity, your baking powder and soda, handling the dough, twisting the biscuit cutter (go straight down, don't twist) and your oven. Check your baking powder by adding a little to hot water, if it fizzes, it's good. Check your baking soda by adding a little to vinegar, if it fizzes, it's good. And, keep trying different recipes, you will find that perfect one for you.

  • cjbuddy Posted: 11/10/09
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    These came out great for me. The honey gave them a great taste. Will continue to make these. Made them for biscuits and veggie sausage gravy on a Sunday morning. Perfect.

  • MLCampbell Posted: 01/03/11
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    These biscuits disappear quickly at our house.

  • crusnock Posted: 12/23/09
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    We made these and loved them so much that we made another 4 batches (why not...we had the extra buttermilk) to freeze. Ours came out just like the picture -- flaky, moist, puffy with layers. I suspect that the people who didn't have success didn't weigh their flour. Also, since we don't have a pastry blender we pulsed the flour and butter in the food processor (2 knives takes too long - you need to keep the butter chilled). By the third batch we were our of honey, so we substituted a mixture made of 5 parts sugar and 1 part water. Those ones turned out great too!

  • ozzy1036 Posted: 01/01/10
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    works good use it all the time

  • squeekyboard Posted: 01/09/10
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    I am a novice cook at best, and I haven’t had the best luck with a lot of the baked good recipes I’ve tried (operator error for the most part). This recipe sounded like just the thing I was looking for, and when I tried it I was impressed. Both with the recipe itself, and for how it came out (being that I made it). I would suggest these biscuits to anybody. They’re delicious! Just follow the recipe and they’ll come out great.

  • RoRoRosado Posted: 06/25/10
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    This recipe was great. I made these for breakfast. I did not have buttermilk so I used whole milk. The biscuits came out flaky just like the flaky biscuits from the store in the can. My granmother thought they were store bought biscuits. Thanks for the GREAT recipe!!

  • Flipturntoo Posted: 01/31/11
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    I've made 3 batches in the last two days using up fresh chives with the fresh cracked pepper, then tonight with left over rosemary and fresh minced garlic!!! Absolutley delish!!!

  • DeniseBirdsall Posted: 03/04/11
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    These biscuits are perfect! Great texture- flaky, tender and a bit of crunch. Flavor is wonderful. And they are so easy to make! Remember not to over mix and to be gentle with the dough. A light hand makes a light biscuit. Biscuits are a great way to serve delicious jams and honey.

  • JulzChicago Posted: 04/13/11
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    Yum yum yum! I usually avoid any recipes that require rolling pins, but these sounded good and I was being adventurous. So glad I didn't get scared off. These were super delicious and surprisingly filling. I warmed them up in the microwave and drizzled them with about a half tablespoon of honey before serving. Perfect breakfast to take to work and serve with a nice cup of Earl Grey tea. Would definitely make these again, perhaps with some of the varieties suggested.

  • rmiller2 Posted: 05/12/11
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    These were really tasty and not too hard to make. I made them a bit smaller so it made a lot more than 14. They were light, flaky, and had a great flavor from the honey. After adding the buttermilk and honey mixture and mixing it in the flour mixture, I found that I needed to add more milk because the mixture was too dry and there were a lot of leftover crumbs. After adding a drop of whole milk, the batter was perfect though and ready to roll out. Also, I found that the bottoms browned a lot quicker than the tops even with the parchment paper under them. They tasted good, but I'm not sure how to avoid this in the future.

  • capasadena Posted: 05/11/11
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    Finally I found a buttermilk biscuit that was pretty close to my grandmothers!!! These are very flaky with a great taste. And they are very easy. I found that I added closer to one cup of buttermilk each time I made them.

  • Tedsey Posted: 09/19/11
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    Very, very good for lower-fat biscuits. If you add 2.5 T of butter and 3T of applesauce, the bisucits become soft. It is still very good, and much like the soft rolls you can buy at the grocery store everyone loves. I only added 2 T honey because of the sweetness of the applesauce. I may try to replace the fat with applesauce, but it may turn out too chewy. We shall see... Great recipe as is though!

  • goodtaste Posted: 11/08/11
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    These are so easy and so delicious. Husband says they're the best biscuits he's ever had. They are a little sweet from the honey, but not too much so. Mine needed 3 or 4 minutes longer in the oven to achieve appropriate color.

  • zingaro313 Posted: 02/02/12
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    Have to give these the highest rating; my boyfriend said they reminded him of the biscuits his mother used to make, although a bit sweeter. Next time I will cut down on the honey. I just got a new kitchen scale, and I measured the flour by weight. It was less than the 2 cups indicated by volume, but the dough was still firm enough to work with and roll.

  • TXMimi Posted: 06/17/12
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    This recipe is so easy and they came out great. I will be making these again and again.

  • pianogirl213 Posted: 05/16/12
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    Delicious! These were my first ever attempt at making homemade biscuits, and they turned out great! I love the way they taste, slightly sweet but not overly so, and would definitely recommend them.

  • kmwbunny Posted: 01/05/13
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    These were awesome! I made them exactly by recipe and they came out soft, flakey and a little buttery sweet. Perfect with the ham and eggs breakfast I served them with. This will be my permanent "go to" recipe for biscuits in the future.

  • bumblebecky Posted: 02/25/13
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    I really like these biscuits. I made them vegan by replacing the butter with earth balance sticks, honey with maple syrup, and buttermilk with soymilk & vinegar. They turned out excellent and lasted a while. I will definitely make them again. :) (for the buttermilk, I put 1 tablespoon of white vinegar in a 1 cup measuring spoon, then fill the rest of the cup with soy milk & let it sit for 10 minutes. I still use 3/4 cups of the soymilk mixture in the recipe, like you would buttermilk.)

  • debbiedeefisher Posted: 07/27/12
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    I rarely rate anything, but this recipe is so good it deserves a 10! Ever since finding this on Pinterest, it has become our favorite and only biscuit recipe to use. Turns out flaky and perfect every time.

  • bazael Posted: 01/17/13
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    These biscuits turned out amazing!

  • CarWhe Posted: 02/22/14
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    I use even less butter in the recipe that I adapted from the Better Homes checkerboard cookbook, but will definitely have to give this one a try.

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