Our Favorite Buttermilk Biscuit

  • Wickerpuds Posted: 08/14/14
    Worthy of a Special Occasion

    This is by far the BEST biscuit recipe I've ever tried. I have to admit my first fail with it was quite humorous. They came out flat and swimming in melted butter. I'd completely missed the "self-rising" flour part. Second go around I made my own self-rising flour with 2 1/2 flour, 3 3/4 teaspoons baking powder, and 1 1/2 teaspoons salt. I used soured milk as well, and of course the frozen butter. They came out perfect! Rose so high and had so many layers! Today I hold my head high as a Southerner! Thank you SL!!!

  • food4family Posted: 08/06/14
    Worthy of a Special Occasion

    After watching the video twice (very helpful) I made these tasty, tender biscuits. Couldn't find White Lily (I think I'm going to order it online), but used another brand of self-rising flour. I also used buttermilk powder, following directions on the canister. The real secret is the grating of the butter! I can smell and see the butter as they bake. This will be my only biscuit recipe from now on.

  • Taylorville Posted: 07/09/14
    Worthy of a Special Occasion

    Wonderful. This has become my new way to make biscuits.

  • Debra1962 Posted: 05/26/14
    Worthy of a Special Occasion

    Very easy to make and my biscuits rose high and had many, many layers. I found this recipe in the magazine and it said to have the biscuits 'touching' on the baking sheet to help them rise - and it worked! Highly recommended

  • marybrehm Posted: 05/11/14
    Worthy of a Special Occasion

    My batch of biscuits were flat. They tasted good, but were a disappointment in that they didn't rise. I didn't have buttermilk so substituted sour milk and this may have been the reason. Will try again with the buttermilk.

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