Float a piece of … Your email address will not be published. Everyone agrees they taste great, are light and fluffy and with a thumbs up from the mother-in-law that’s all I needed to make sure this recipe is saved to favs. Thanks for the recipe. I will say the baking time seemed almost double what you mentioned, though. Yeah!! Best compliment EVER Barbara – thank you! I knew a sweet, elderly lady that would make homemade biscuits and homemade syrup, then she would turn the biscuit on it’s side, take a butter knife and “drill” a hole halfway through the biscuit and then pour the syrup into the hole. I bake mine @ 400*F for 12 minutes. I am so glad you found me Ginny and even happier that you enjoyed the recipe Thank you so much for stopping by! Sure – it will just affect the flavor slightly. It is not listed within your ingredience. Butter is the key to the biscuits quality. First time ever making homemade biscuits and although not all of them looked as good as yours, they were delicious. My husband loves his cinnamon rolls made with biscuit dough. So delicious. Thanks! My biscuits came out perfect and my family really enjoyed them. I tried these biscuits and they worked out perfectly! Thank you so much for posting this! Really cold. They are quick, easy and really turn out beautifully! These were so easy, but mine came out so dry? Next time, I will get whole milk. They are on my table wheather it’s for biscuits and gravy for breakfast, steak and gravy at supper or just as a late night snack! If you want to leave it out, go ahead. For optimum flavor, these must be baked in hot, buttered cast iron skillets. Butter bottom of skillet and place biscuits in pan. I ate flaky biscuits growing up. I have NEVER been able to get biscuits to come out…..until today!! And serve with jams and jellies for a serious treat. I just made two batches of these, and one was gluten free, using Red Mill 1-to-1 Baking Flour. Blessings,Jo Ann. It is hard to find a good biscuit recipe but this one is a keeper. Love all things breakfast? I’m a complete novice at biscuit making (my few attempts were tragic), and I’m wondering if I need the tartar? =), I am sooooo looking forward to making these bisquits. Awesome! For extra yumminess, brush the tops of the biscuits with melted butter…. They were so easy to throw together, light, flakey, buttery, and delicious! Great recipe…I placed the butter in the freezer and grated it into the dry ingredients….superb! Made from the heart! These dairy-free biscuits are a must in your life, especially if a. Used the paddle to mix the dough and grated the frozen butter with grater attachment. They taste amazing but really want those beautiful fluffy biscuits. I made these for breakfast this morning. Thanks for the recipe , it is now a favorite in my wheelhouse . I also baked them in a glass Pyrex so they would rise evenly. We loved these biscuits!! THANK YOU FOR THIS RECIPE!!!! Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. I made these this morning for the family and their friends. I was out of Bisquick and my homemade recipe calls for self rising flour; which I am also out of. Thinking about try this with cheese and garlic (Red Lobster) tonight. I made them bite-sized and they were a hit at dinner tonight. If you are short on dairy like I was, a substitute of 1 cup water and 1 and 1/2 teaspoons of butter for the milk made it taste just as good ☺️. Make it garlic butter if you’re feeling fancy. The recipe below makes the most classic Bisquick drop biscuits. It’s my favorite biscuit recipe Thank you SO much for stopping by! I am going to try these biscuits, but would like to know if I can make them ahead of time and keep in the frig. Trish, I love biscuits and am always willing to try a new recipe. I think this is the one, they turned out great! I loved the addition of sugar. I had no idea keeping the butter cold was so important until I read these instructions!! You can actually bake the biscuits and they will still be perfect the following day. For a perfect biscuit in the morning, would you suggest just making them the night before? My family devoured the entire batch. Thanks for stopping by! i never thought i was a fan of biscuits (probably because my mom only made the store bought ones with that terrifying pop) but i made these today and OMG they have completely changed my mind! I am definitely keeping this recipe! . The biscuits were delicious. I am 84yrs old, and yes, one can still learn to do things a better way! I can’t wait to try them!! Grandma’s tip for never fail high rise biscuits was to chill the cut out unbaked biscuits for several hours or even freeze them before baking. The secret to her mile high biscuits was to place them close together (or even touching) in the baking pan. I doubled the recipe and managed to get 30 biscuits out of it. I’m too lazy. They never fail! Whisk together … I have certainly tried many! Enjoy! The second is grating frozen butter with a box grater and then stirring it into the flour mixture. I have had readers freeze the biscuits but I haven’t done so. I usually do drop biscuits because they are a bit easier than regular. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. I mix my dry & cut in the butter, put it in the freezer or the fridge and let the flour get colder. These are as close as I’ve come! How to Reheat Homemade Biscuits. I tried both with and without the egg and found it much more satisfying with the egg, otherwise they didn’t quite rise enough. That might be it? These are absolute phenomenal! Oooh! Thanks for posting this. I’ve tried making biscuits before and have always failed. Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! Thanks so much for stopping by! I place my biscuits close together on the baking sheet. Yep! But these buscuits — they are PERFECTION! I’ve been working on my biscuit game and think I’m going to try the cheese grater tip to see if things get better!! Thank you so much Katie! I am a stay at home mom and have been trying out new things to prep easier and this recipe definitely has help in the chaotic mornings for everyone! It was so easy to make and absolutely delicious. until dinner time. Thank you so much! I made this recipe today for lunch. Possibly but also check your baking powder expiration date. I’ve made a few different biscuit recipes and most come out very similar and not too much better than ones made from Bisquik or bought frozen at the store in my opinion. It’s just extra assurance that the biscuits will rise properly Doris. Absolutely delicious! I made these to go with sausage gravy and to me, the biscuits were a little sweet for that combo. You do need to spoon the flour into a measuring cup instead of scooping. That’s a great way to incorporate the butter! So easy and fluffy. I halved the recipe (which was a big mistake because we all wanted more) but it worked well. In fact, these biscuits reminded me of biscuits you get at a southern cafe or a fried chicken fast food place. Mine stayed flat, do you know what I could’ve done wrong? Cut with small biscuit cutter. Have a wonderful weekend! I always just bought the Pillsbury kind (eek, I know, how gross! Have a great weekend! Thanks so much for stopping by Carolyn! It’s about 6″ wide with a curled handle?) I’ve made it several times now and love it every time!! Made these tonight and they were the best biscuits I have ever made! Thank you. Thank you so much! This morning I surprised my granddaughter with her very FIRST biscuit using this recipe. They’re very buttery and the texture was just right. They are both really yummy and easy too – enjoy! Thanks Barb. They’re super easy right? OH, those look so yummy! Next time you need a biscuit to pair with your supper, I hope you’ll choose one of these. I can’t wait to see what you link up this week. So glad you enjoyed the recipe . Great biscuits. Either works wonderfully! We happened to have buttermilk in the fridge, so I used that instead of milk. (Grew up using Betty Crocker receipts. . This is going to be my new go to recipe fir biscuits. This one is quick, super easy and the biscuits are SO SOFT! Grating butter makes these biscuits EVEN easier! I had to make a second batch of them . Can they be frozen after cooking to use later? Warm regards, You do not have the time to knead and roll dough and b. I followed the recipe exactly. I followed the recipe and they do turn out perfect! https://www.delish.com/cooking/recipe-ideas/a23712163/easy-biscuits-recipe This works like a charm. I’ve never made biscuits before and I tried this recipe this morning with buttermilk!!! Y’all, people always talk about my love of butter, my crispy fried chicken, and my gooey mac and cheese, but did you know that my most popular recipe is actually my classic biscuit recipe? So glad you love the biscuits! Best biscuit recipe I have used, easy. Love, love, LOVE these tips Nikki! Would you do it before or after baking? Big hit with the fam! Can you make “drop” biscuits instead of rolling them out with this recipe? They come out PERFECT every time. Only because we are salty types Great recipe and I have tried many. Thank you again!! I never have buttermilk, either, so I’ve been looking for a light, fluffy biscuit recipe that doesn’t call for it. A weekend staple in our house! I saw your post over at “Carolyn’s Homework”. They really are super easy to make, aren’t they? I loved how easy it was with grated butter. I’ve made multiple biscuit recipes lately – have had either flops or just were blah tasting. Used 3/4 cup of half and half and 1/4 Cup of whipping cream. These look awesome. They didn’t even last 24 hours! The butter stays really cold and the biscuits are out of this world! They look really nice and fluffy. Just took them out of the oven and they are a hit with the hubs! The teenagers ate three or more apiece. These were the best biscuits i have ever made! I used salted butter and skim milk. I think it might have more to do with the flour. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food … Thanks again. I made these last night to go along with a pot of beef stew. I made with homemade sausage gravy and they were so good I had to eat one plain too. Do these biscuits come out just as well when using 2% milk? I just made these delicious biscuits! The recipe made 16 biscuits for me. In fact, neither does my little sister. This just gives you very cold and small pieces that don’t require a pastry cutter to use. They baked up soooo fluffy & tender! Can you let me know if you give it a try? Very quick and simple recipe. baking, classics, southern cooking. I saved part of the dough and will try to bake that in the next few days. These biscuits taste great! These were so much better. Mrs. Delightfulhttp://www.ourdelightfulhome.blogspot.com. Hopefully I will have luck with this recipe Looks awesome, pinned it. Thanks! I love trying new biscuit recipes I will have to give this one a try. Could you freeze these? What is the purpose of the cream of tartar in this recipe? They raised so nicely and are equally yummy! Thanks for the awesome recipe! I love the texture (not crumbly) and flavor. One question though who snacks on raw biscuit dough. These were a hit with every single person (including me) that are them. I made these this morning and it was so easy. Soft and light and buttery, the flavor is divine! Required fields are marked *. Grating frozen butter had been the most successful approach in my book! Love our blog. lol!) Very simple and extremely delicious. Thank you, from my whole family! We love biscuits too. The only thing I plan to change the next time I make them is reducing the sugar a bit. I had a few leftover and they’re definitely better warm from the oven, but what isn’t? I’m not trying any other recipe for biscuits again. The dough will be sticky but don't keep working it. Oh, and I know what you mean about snitching nibbles of the raw dough….It is THAT good! These are amazing i spiced them with black pepper and rosemary to give em a savory taste and brushed the top with melted butter with italian herbs and sprinkle of salt! It’s a definite “make again”! Decided at midnight, I would make these. Have a great weekend . Thank you for sharing your recipe. Sign up to receive weekly recipes from the Queen of Southern Cooking, How to Measure Your Baking Ingredients Properly, How to Tell if Your Oven is Working Properly, Southern Biscuit Recipes to Complete Any Meal. Thanks Cynthia! ), so I’ll have to try my hand at homemade! Also, your butter may not have been as cold as needed going into the oven. and I must say they taste so much better than the drop biscuits that I’ve been making. My sister actually does this when she makes biscuits. You can use vinegar or lemon juice – and no, I wouldn’t drink it , they look really good, and who doesn’t love a good biscuit. I prefer it with so that’s how I shared it . not once did I see on your recipe how much flour you use you told everything else but you didn’t say whether to use a cup or half a cup two cups you never said how many cups of flour that was supposed to been used with your recipe. Just wrap them up good! Thank you so much for sharing this recipe. Help! Love it! I just finished baking these. Thanks for sharing your recipe! You are so welcome Nikki! This is my go to recipe now!!!! The baking powder would be reduced some but the salt I think would stay the same. These look so yummy. The secret to excellent biscuits is COLD BUTTER. I use two methods tor incorporate the butter into the flour mixture. This recipe gets an A-plus-plus! Wow! We LOVED them; so delicious on their own too. First time making a biscuit , wow, it was so easy and came out perfect ,I also substituted the milk for heavy cream because it’s all I had , I cut it with a tiny bit of water and it was awesome …. Since I only use self rising flour, I left out the baking powder and they turned out great. I don’t have a biscuit cutter so I use my metal counter scraper thing (I can’t recall what it’s actually called. Just wondered if you have ever tried this with GF flour?? I’m so glad you enjoyed the recipe! I got the butter REALLY cold…I sat it in the freezer for a little while. She is eight and has celiac disease so she can’t have any gluten. You can but they are best fresh. Grating butter is a “grate” trick – SORRY! Store in an airtight container. This easy biscuit recipe has never failed me and after much tweaking it is my go-to biscuit recipe. Mine were a little crumbly, but that could be the lack of kneading and I may have slightly overcooked them. Hi Trish, With this no-milk biscuit recipe, you can make flaky and fabulous homemade biscuits in just 30 minutes. The night before, I shave the butter and refrigerate. I also like to have a couple in the freezer, for a later date. Dairy Free Biscuits. This makes me so happy! I have been on a life-long quest for the perfect biscuit recipe. Awesome No need for ANY other biscuit recipe! They had more water to the butter now. I’m so glad you gave them a try! Thank you for sharing! I made homemade peach jam on the weekend and I searched for a good biscuit recipe. I put my sticks of butter in the freezer for about 15 minutes and then use a cheese grater to grate the butter before putting it back in the freezer for another 10 minutes or so. There is nothing like a freshly baked biscuit with some melted butter and a little honey or jam, or for my Christmas Brunch Menu, we’ll use my Easy Sausage Gravy Recipe for some true comfort food. Be the biscuit-making expert with these tips on how to make (and enjoy!) I pinned your recipe. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top. but to elevate them even further (pun intended), use buttermilk & some baking soda (to make the buttermilk “work”) and you will be amazed. Really cold. Baking the biscuits is super quick – just about 10 minutes is all you need. I have been making drop biscuits for years now, I thought I would try something different and I’m so glad I came across your recipe. This one looks delish! At least good enough for a recipe. She just gushed with her enthusiasm and thanks. Both came out fantastic, and the gluten free ones smelled extra good while baking. 1 cup buttermilk worked. ? If you like crisp Anzac biscuits rather than chewy ones, cook for a further 2 to 3 minutes. Have a great week! Hope you can visit my blog sometime: Kindergarten & Preschool for Parents & Teachers. Since buttermilk is thicker than regular milk, you will need slightly more to get the dough to the right consistency. I know my granddaughter will be making these home made biscuits for her daddy. This has been my go-to biscuit recipe for years and it hasn’t failed me yet So glad you enjoyed it! I turned up the heat to 475 to finish them off. Thank you Donna! These are so yummy and perfectly biscuit-y. My family couldn’t believe I made them . Thanks so much for linking up to Creative Thursday last week. I have just started to get the hang of biscuits, but for a long time they were flat hockey pucks . These easy, homemade biscuits are soft, flaky, made completely from scratch and can be on your table in about 15 minutes! I hope you give them a try! Just made these for my family to have breakfast sandwiches! Definitely will be my go to recipe for biscuits! I am going to have to try my hand at making some of our own. Thank you for such great recipes and ideas!! And I’m pretty sure you have most, if not all, of these on hand in your pantry. Putting that on my to-do list Jacqui! They look perfect! Thanks!! I followed this recipe to the “T”. I’ve got company coming in for the holidays & would love to know if anyone has tried freezing them yet? Are over a child check your baking powder and they turned out beautifully quick, easy every... I first made them to go with dinner tonight and they are so right homemade sausage gravy Mom! They be made up to go with sausage gravy i actually didn ’ t use the biscuit dough worked. 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