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!!!
Our Favorite Buttermilk Biscuit
Wickerpuds Posted: 08/14/14
food4family Posted: 08/06/14
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.
gourmetontherun Posted: 09/18/14
These were the best biscuits ever, and the easiest ones I have ever made! Used Gold Medal self-rising flour and powdered buttermilk with water according to directions. Because there are only two of us, we ate half and froze half. We are looking forward to baking them later. Try them, you won't be disappointed.
Taylorville Posted: 07/09/14
Wonderful. This has become my new way to make biscuits.
Debra1962 Posted: 05/26/14
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
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.