I made these for my grandmother’s church group. Yup, that is how awesome these are… I served them to the BIGGEST biscuit critics ever (Hi grandma!). I felt like I was finally allowed to sit at the grown-up table.
I love these biscuits so much that I make different recipes JUST to top them with. I have served these with :
Mixed berry ginger jam
or good ol coconut oil scrambled egg.
These flaky buttermilk biscuits are a sure thing! Make them today and make my grandmother proud!Also tagged me in your pictures. I get a kick out of them and so does grandma. And i finally made a video guys! I hope you use it as a rough guide. Biscuit making is 1 part the recipe and another part confidence.
My top Buttermilk recipes:
Grandma’s Flaky Buttermilk Biscuits
This recipe yields the most perfect, flaky, and delicious biscuits every single time you make them.
- 2 1/2 cups all-purpose flour plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter
- 1 cup buttermilk
- 2 tablespoon salted butter melted to brush on top
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut frozen butter into cubes and add to flour, then pulse 6 or 7 times until it looks like a loose crumble. Place the dough back in the bowl, add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky).
- Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
- Gently roll out the dough once more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
- Place biscuits on a baking sheet and place in oven. Make sure they’re touching. Bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8. Brush on the melted butter and enjoy!
- NOTE: If you don’t have a food processor, you can cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.
I love biscuits and this is a great recipe, I just wanna try it now, thank you for share this article
Thank you, Ann! Just made them and they are delicious! Even my picky daughter likes them. Easiest biscuits ever. Your directions were very easy to follow, and if I can make them -anybody can! Ha! Much appreciated!
First of all, Ms. Ann, let me tell YOU….GIRL these biscuits were the BEST southern flaky biscuits I have EVER made. I’ve made a plethora of biscuits in my lifetime and this is by far the best recipe!! Three secrets in making great biscuits is (1) do NOT over mix the dough!!! It would yields bricks as you mentioned and (2) use very cold buttermilk & butter and (3) put you dough in the fridge for at least 30 mins or let it chill a bit before rolling it out and cutting the biscuits. If I could send you a pick of my biscuits (and I DID take two pics of those beautiful babies, I would) Ann they look like something out of a magazine Child!!! Thank you for this treasure! Btw, I’m perusing through your other recipes because I’m sure you have some other phenomenal works of art you’ve shared with us!????????☺️
This is hands down the best biscuit recipe I’ve come across. I made these twice this past weekend and was overly impressed. Let me say – I’m a pretty dang good baker and have tackled some pretty intense recipes with success. However, biscuits has always been a challenge for me. In the past mine have always come out too tough, dry or just bland and mediocre. And I’ve always followed recipes for biscuits to the letter, including a hand written recipe from my great-great grandmother! However, I was up for a new challenge the other day and decided to look for a new recipe for biscuits and stumbled across this one. I got up early one morning and made these for me and my boyfriend. Wow! They turned out so good. They were the perfect biscuit — flaky, airy, fluffy, crisp on the outside, buttery, a tad salty.. perfection! I was so impressed with myself, but most importantly, my boyfriend said these were the best biscuits he’d ever eaten (and he’s a lover of biscuits and gets a biscuit any and every chance he can get from whatever restaurant we’re at). The following day, my parents were planning a family dinner (some good ole comfort food – fried chicken, mashed potatoes, Mac & cheese, etc.). At the very, very last minute, I decided I would make these biscuits for a group of 18, which meant I needed to quadruple the recipe. I didn’t do it all at once, I actually doubled the recipe and followed it, then doubled it again and followed it again. Everything came out perfect. I have to admit, I was extremely embarrassed and felt kind of bad, because my moms family dinner was stellar, as usual, but these biscuits became the center of attention and took away from all the hard work she’d put in to her meal! Everyone raved about the biscuits. Several people said they reminded them of a Hardee’s biscuit, which happen to be really good biscuits! I’ve since gotten two requests to make these again. My brother texted me and asked if I’d come over and make them for him this week and my aunt asked if I’d make her some to take to a work breakfast they’re having. Lol… this is now my go to recipe. It’s definitely a keeper. I’m going to play with the recipe a bit to create a blueberry biscuit version with a lemon glaze.
Thanks so much for sharing this recipe! I’ve been wanting to find my quintessential biscuit recipe for a while, and I finally found it! I’ll be adding your grandmother’s recipe to my book of favorites!
Could I use a kitchen aid mixer instead of a food processor?
Hi Jane!!! I wouldn’t make it in a mixer because the dough might get a little tough. You can grate the frozen butter and avoid the food processor all together. Hope that helps 🙂
I do that also, and substituted some butter-flavored lard for some of the butter. I also believe that the less you handle it the better, so after adding water I pat it together on parchment paper. Then put it in the freezer for 30 min. And since I don’t have a biscuit cutter (anything with a “soft”edge will not make it raise as well) I then just pat it into a square and cut it with a knife into SQUARE biscuits.
Perfection! I make my own butter and had a large amount of fresh buttermilk. These are the greatest biscuits I’ve ever made or had anywhere. Topped with the fresh butter, it’s to die for. Not that I know anything about biscuits since I’m from Canada and make French/French-Canadian food but I notice the similar French pastry technique of using a light hand to get perfect layers of butteriness. Thank you & your grandma for making my day!
These were indeed SO easy, fast and delicious! I did the box grater/frozen butter method and it worked like a charm. Also made rectangular biscuits per another reviewer’s suggestion. Overall, YUM.
That makes me so happy! My husband lives by the grater hack. Have a wonderful weekend Melissa!!!
Can these biscuits be made in advance and then re-warmed?
Hi there Jamie!!! You can make them ahead and store in the fridge. Reheat in the oven: Pre-heat the oven to 350 F. Put the biscuits on a tray and brush them lightly with butter and cover with foil. Place the biscuits in the oven for 6-8 minutes. Serve warm. I hope you have a wonderful and Happy Thanksgiving!!!
I’ve made these a couple times (and I plan to make these again soon) and they are delicious!!!! They were so good and easy, I definetly reccomend giving this recipe a try!
I absolutely love this recipe! I will never look for another biscuit recipe again! I was wondering if you have tried to freeze them to always have on hand?
Hi Michelle!!! I am so glad you enjoyed the recipe! You can make the biscuits and store them in a freezer bag. When you are ready to bake them, I would bake the frozen biscuits at 450 F for 5 minutes then lower the temp and follow the baking directions. Happy Thanksgiving!
First, these are my favorite biscuits, ever. Everyone begs for me to make them at any get together. I love this idea to freeze! Do you freeze the raw (cut out) dough or do you bake them, then freeze? Thanks!
I absolutely.love this recipe. I freeze them for later all the time (perfect for easy postpartum side dish!). I put the raw, cut biscuits on a baking tray and pop it in the freezer. When they’re frozen, I transfer them to a ziplock bag to store. For baking, I put the frozen biscuits on a baking tray and bake at 400 until they’re just beginning to brown 🙂
I am always looking for recipes better than the ones I own. This buttermilk biscuit recipe is definitely a keeper! I made these biscuits two times in the last four days…that should tell you something. Thanks Ann.
Hi Kenny! You are so very welcome and it makes me so happy that you love my granny’s biscuits recipe.
Holy manoli Granny! I cannot say more than what’s been said! As a Mississippi native I have had my fair share of homemade biscuits. This is only recipe one needs! The best. The end. Thanks to you and Granny!
Made these again today and I worked the dough a little longer and folded it in 3rds three times and cut big, fat buscuits! They came out the best of any recipe I’ve tried! Thanks
I’ve been cooking professionally for 24 years. I’ve made at least a dozen or so biscuit recipes. These are hands down, the most successful. I only modified the recipe by grating frozen butter first on a box grater, largest holes. As well, I froze the mixed dry ingredients for a while. No need to use a food processor in this case. Just fold in the frozen, grated butter and buttermilk and then continue with the recipe. Also, if you’re okay with square or rectangular biscuits, there’s no need to re-roll scraps! Just cut them with a knife after rolling them out. Thanks for a good basic recipe that works really well!
What a brilliant idea, just cut them then you avoid overhandling them!!!
These Buttermilk Biscuits were amazing I used fresh homemade buttermilk and butter and top them off with honey they were great
Should the buttermilk be cold?
Hi Yolanda! the buttermilk should be cold. Hope that helps 🙂
Thank you and yes it did but let’s talk about this recipe. My biscuits were perfect and the hint about using a grater was brilliant.
Now, I had to tweak this recipe…not because I wanted to but because I didn’t have the right ingredients and GIRL THESE ARE THE BEST BISCUITS I EVER MADE. It’s been trial and error and I finally found a recipe that works! I used Crisco flavored butter instead of real butter and made my own buttermilk (milk and vinegar). I let the dough chill overnight and drizzeled melted margine halfway through baking them. Thank you so much!!
Hi Tina! I am so glad you loved the recipe! I love making my own buttermilk too, I think somehow it makes the biscuits even better!
I am so excited to try these biscuits! They look amazing, delicious and fluffy!
Ann, this recipe is amazing. I had tried a couple of different recipes, looked up tips for how to make biscuits, but nothing was working. I tried this recipe this morning, and it was so easy and straightforward, and the biscuits are DELICIOUS. My husband will be really excited to eat these when he gets home from work!
Just made these for my husband. Biscuits and gravy. I’m 55 and decided to start learning how to cook. Better late than never. He loves southern food. And these did not disappoint. He grew up in North Carolina and misses his mothers cooking. I will definitely be trying your other recipes.
Ok. Ran across this recipe and I’m going to try and surprise my husband with biscuits and gravy for breakfast. I will let you know how it goes. BTW and have decided to learn to cook. Better late than never. Wish me luck.
I have been trying fir years with several recipes including my own, to get the WOW factor from my husband. This recipe does it! Not only did i get a WOW! form him, but my childrwn also. We all love these biscuites, best ever!. Thank you!
I have never been able to make a decent biscuit. this recipe changed that. Light and fluffy! I’m sticking with this recipe. Thank you.
Great recipe but I was only able to get 5 nice biscuits! I’ll double next time. 😉
thank you for this amazing recipe its easy and they are amazing
You don’t even understand how many biscuit recipes I’ve gone through. Well THIS is it! They rose so well and tasted great! Perfect for my biscuits and gravy though my sister in law puts molasses on it…
My question is have you or can you play with add ins? Like cheddar and chives or can you put brown sugar instead of white sugar to make it sweeter? I give this 10 stars girl!!!
My guy wanted sausage gravy over biscuits, so happy I found this recipe! He was at the counter while I was making them and he said he was sorry it was so much trouble. Haha I didn’t tell him how easy this recipe really was. I let him thing I went to great measures for him. But in all sincerity thanks so much for the great recipe. They turned out great!
LOL!! Laura, That is the best comment ever. I am so glad you enjoyed them and so did the hubster. I made Chorizo gravy this weekend. I got extra kisses 🙂
Best biscuits i ever made. Cheated and melted butter stirring everything together. And dropping into balls but they were heavenly.
Hi there Crystal! I am so glad you liked the biscuits. And I love a good shortcut as much as the next guy. 🙂
Best biscuit recipe ever!! I’ve made them several times and they are always so light and fluffy, and simply delightful. Thank you for sharing!
I’m so glad you enjoyed the recipe! that makes me so happy. Have a great day Jessica 🙂
These biscuits were great! That you for the detailed recipe.
Thanks, Meneca! I know that a detailed recipe helps to take some of the stress off so I am glad it helped you. And I am even happier that you enjoyed the biscuits. 🙂
My husband loved them and they were easy to make! I was wondering if there is a gluten-free version….I have a family member who is gluten-sensitive
I was in the supermarket yesterday and i thought it’d be great to introduce my toddler to biscuits. I googled recipes and luckily yours caught my eye with the flaky part lol. my wife and I loved them. the baby kept asking for more haha. I guess I got lucky cause i got 11 biscuits with this recipe. i used my tall drinking glasses to cut the dough. they came out a little bit larger than a Popeyes biscuit.
Your site is very good, I liked it too much to visit, your posts are wonderful, I always learn a new recipe.
I’ve been using my grandmother’s recipe for years. I decided to give this one a try. They are amazing. Best biscuits ever !! Thank your grandmother for me !!
I’m going to post a picture on my fb page. I couldn’t figure out how to post it here.
Bette Dillon from Mississippi
I’ve never had a homemade buttermilk biscuit before…and I’ve never really liked biscuits so I never ventured to make them, until my husband requested “biscuits like his grandma made” and I happened to find this recipe. Wow! Guess I really do like biscuits! And my husband had some nostalgic tears in his eyes, I swear. Thanks for this great recipe!
I found your site because I need to use up buttermilk from a quart I bought. The first thing I thought of was biscuits, so I googled that and found you. Making them as a side tonight for gumbo. I’m excited they will be delicious.
Do you know the horse Seabiscuit? I was reading your instructions and you said the biscuits will turn out like bricks if overmix. Well, Seabiscuit’s sire (dad) was HardTack. Which I assume is a flat tough biscuit they ate on the seas. I though of all that when I read what you wrote. I want a sea biscuit, not a hard tack, so I must not overmix!
Glad I found your site. Now I have to browse other recipes.
Absolutely perfect! Thank you!
I was sick, sick, sick today! And the only thing that sounded good to eat were warm biscuits. So i dragged my self out of bed and made some of these. 100% worth getting of bed to make. Thanks for sharing the recipie! 🙂
Hey there Hannah! I hope you feel better and I’m sooooooooo very happy you enjoyed the biscuits.????????????????
Wow wow wow…. Excellent recipe.. and perfect tips!!!! 😉
Grating the butter is an awesome trick and did the job, perfectly! Thank you soooo much! As for the “mixing” with the fork, the goal is not so much to mix but to roll all the ingredients into a ball… 🙂
Additionally, to cut the biscuits, don’t forget to flour your glass everytime so that it doesn’t stick to the dough…
all done & gone in less than 10 minutes, and there were only 2 of us ^^
These were delicious and I just loved how tall and flaky they were. Can you roll these out and freeze?
These were the best biscuits I ever made! I make them once a week now! Thank you!
This recipe is great and makes delicious biscuits. I did make one change, 4 tsp of baking powder and 1 tsp of baking soda instead of 2 tbsp of baking powder. The baking soda works with the acidity of the buttermilk to make the biscuits even lighter.
With your suggestion it tasted too much like soda it was bitter and hard to swallow by themselves
Hi there Sarah! Have you tried the original recipe or just the modified one? Just a little bit of a backstory, I didn’t use any baking soda as a rising agent in this recipe because baking soda does have a tendency to make things a tad bitter. Plus baking powder has baking soda in it as well so when you add both it is kinda like doubling up on baking soda.That brings me to why I only used baking powder (fresh baking powder has little to no taste). So you get the rise without the bitter taste. I hope that helps put the thinking behind the recipe in context. ????
The absolute best buttermilk biscuits…ever! I have never been able to make such tall, flaky, light biscuits. I really feel like it was a great accomplishment. Thank you so much for sharing the recipe and the tips. The method is key here.
OMG, this is a super easy recipe-the buttermilk biscuits are delicious! Will be making these again , again, and again! I rolled the dough- got 19 biscuits. Used a glass to cut the dough. Mine took 15 minutes to bake; brushed with butter as suggested, once done.
Oh, my! These are the best biscuits I’ve ever made! I’m officially stopping my search for a biscuit recipe. I guess I rolled them out too thick, though, because a lot of them fell over like a slinky. The site only lets me rate this at 5 stars… it needs many more.
I’m glad that I found your website last night and followed your recipe!
I’m an experienced cook and baker, but for years now very rarely cook (and to be frank never had huge success with biscuits) – so when I decided to make a big meal last night including biscuits sought a little recipe/method help. Believe me, I was NOT disappointed. The biscuits were just as you described – perfect!
ps: I made my own buttermilk using vinegar
Ann…..I always make each recipe as is but wondered how it would do doubled.
Hi, just wondering how many biscuits one batch makes? Looks like a great recipe, thank you!
I got 8-9 BIG biscuits out of a single recipe. I used a bar glass to cut them out. Two biscuits that size will really fill you up!
BTW, these were absolutely delicious. I made them to go with breakfast and my husband raved over them.
This recipe is a definite keeper! I made these for our dinner tonight and they were amazing! They are hubby approved! Thank you for sharing this recipe!
While in the pursuit of a perfect buttermilk biscuit recipe I stumbled onto this one. It really is a perfect recipe! I have made them dozens of times and they are always awesome.
I follow your recipe to the letter. My question today is regarding the end result. Most of the biscuits on the pan “fall over” during baking. they rise beautifully, but then they look like the leaning tower of pisa.
I don’t roll them out but do spread them out by hand until they are the size I need. They start off pretty darn even.
I don’t open the door and peak (only through glass door panel). I monitor them closely once I get to the 11 minute mark and usually grab them at 13 mins.
I just don’t know what I might try to do differently.
Any suggestions? Otherise they really are perfect. My father-In-Law was born and raised in the hills of WV, and he said these are the best he has ever had – and that’s a high bar of excellence!
Hiya Rick!!!!!!!!! Your question has plagued me this whole time because I never had biscuits that fell over during baking.I didn’t want to reply with I don’t know. So last night I was filming the video for this recipe and guess what they fell over. What are the odds? I immediately thought about you. So I did a little investing and found that if I gently pressed into the biscuit with my index finger- it lessens the lean(age). But I kinda liked the way that they looked. Thank you for your awesome comment and I’m beyond happy your family loved them. 🙂 🙂
I made these for thanksgiving dinner tonight and it was a big hit!!!! Amazing – it was flaky on the outside and fluffy on the inside. I took the all credit and basked in the glory. Thank you for making me look like a grown up. Oh and I love meeting another Ann.
I channeled my late grandmother and made these in her bowl. She would be proud. Absolutely the best.
My search for the perfect biscuit is over!! These are just amazing – thank you for the recipe!!!
I’m making these beauties for Thanksgiving. Can the dough be made ahead of time and refrigerated for a day?
Hi Deena! I have never stored them overnight because of the fear of the butter melting. However you sure can freeze them. You can make the biscuits and store them in a freezer bag. When you are ready to bake them. I would bake the frozen biscuits at 450 F for 5 minutes then lower the temp and follow the recipe baking directions. Happy baking and more importantly Happy thanksgiving!!!
Thanks for the great tip! Happy Thanksgiving!!
Just made these today and my wife and I are mind blown! So incredibly delicious! The most perfect biscuit recipe we have ever come across! Thank you for providing it for us!
I am so happy that you guys enjoyed them! That truly makes me happy!
Just wondering if they can be made the night before and baked the next morning?
Hi there Sarah! You sure can make them the night before and pop them in the freezer in a freezer bag- until you are ready to eat them. When you are ready to bake them- I would bake the frozen biscuits at 450 F for 5 minutes then lower the temp and follow the recipe baking directions. Happy baking and Happy thanksgiving!!! Hope you enjoy 🙂
Best biscuit recipe ever! I grate my cold butter into the flour mixture. I also didn’t have buttermilk in hand this time, I mixed 1 cup fat free milk with 1 tbsp lemon juice. Still delicious!
Hi Erin! I am so glad you loved them. I love that homemade buttermilk hack- I use it in a pinch too 🙂
So good! I love to have biscuits as part of holiday meals. The lime pesto is an awesome touch.
Hi, I made it this morning and it’s delicious! But I ran out if butter so I used yogurt , it still comes out amazing. I have several attempts on making buttermilk biscuits, but so far this is the recipe i am gonna keep. However, I have one problem, it’s always so slimy. I always have to scoop it to the baking sheet instead of cutting it in small cup size. Can you tell me what would I done wrong?
Hi Jane!!! I’m so glad you liked it. I have never used yogurt in my biscuit and that might be why the texture was so wet. I hope you try them again with frozen butter and you can use a cutter. Hope that helps 🙂
Made these last weekend for my very picky three year old son. He had two at breakfast and then grabbed one for a snack 🙂 Perfect recipe thank you for sharing!
Your grandmother’s buttermilk biscuits were excellent. I have tried many recipes but was not completely satisfied. Your grandmother recipe met all the criteria for a good southern biscuit. This is the recipe I will now put in my recipe book.
Excellent recipe, Ann! I am a chef and have tried many baking powder bisquit recipes. This recipe is tender, fluffy and delicious! It will be my standard bisquit recipe from now on!????
Hi … looks like a great recipe. Thank you. The melted butter, I assume, is to brush on top of biscuits before baking?
I got to confess as well..
This is my first time baking AND tasting biscuits..
When they were done, i was like “meeh they don’t look like much”
But then i touched one, and it was so flaky that i left a fingerprint hole in it xD
Then i was like “My god… this can only be good!”
And right now there is almost non left, and i feel so guilty 😀
But i can not stop eating them. they are sooooo good!
Perfect, easy, biscuit recipe! After many failed attempts, we finally found the perfect biscuit for our sausage and gravy!
My personal tip: make SURE not to twist your biscuit cutter. It Will affect them!! (we tested the difference). I used a Mason jar lid as a cutter.
Can you use wheat flour instead of white?
Here it is, finally found it, the perfect biscuit recipe. These came out perfect. Thanks!
Mine were SUPER salty, but followed the recipe exactly. It seems that I’m the only person with that problem.. Did I do something wrong?
Hi Jessie! Maybe you could use unsalted butter or some buttermilk to brush on the top instead of the salted butter. Hope that helps for next time.
These are the real deal.
I always have leftover buttermilk when I make my special chocolate cake…. and finally figured out what to do with these. My husband went nuts over them! My food processor was out so I froze the butter as suggested and then grated it. It worked like a charm. I also had to pat the dough since I don’t have a roller and was worried all that handling would make them hard, but it didn’t. Biscuits were yummy!
Thank you for mentioning the freeze/grate method. I was going to ask if it would work.
Tried these from a different recipe last Saturday and I made perfect little hockey puck. I used your recipe this Saturday(8-26-17) and they came out just right. The other recipe didn’t call for sugar, salt, baking powder or sifting. That was about the only difference. They did advise not to over-mix, which is what may have been my problem last week. So, thanks for the rant about over mixing. It saved the day as the biscuits were awesome!
Rookie question, when placing biscuits on sheet, touching or space in between? Also, can I make ahead or are they best straight from oven?
was cleaning out my bookmarks last night and hit yours by accident. took me 20 minutes to find your webite tonight.i printed it .
we still love your buscuits and I make a lot to take to the familys houses on the weekends and the little ones love them. 10pm here so you all have a great day there
OMG!! I am 62 and have made some pretty good biscuits…. but I’ve always been in search of “the one” … closest to what my grandma made… with no recipe! I found it! Followed exactly… did use self rising flour for dusting surface. Buttery flakey goodness! Thank you to you and your grandma!!
Hi, Ann! This has become my official “go-to” biscuit recipe in our home. I double the recipe for a family of 9 and they come out perfectly every time! Thank you! Thank you!
I have tried many biscuit recipes looking for “the one”. Thank you for finally providing what I was looking for. These biscuits were so good!
These are seriously awesome ???????????????????????? I think I’ve been over mixing all this time. So good!!
Where does the melted butter come Into play ?
Hey there Nicolle!! The melted butter is to brush the top of the biscuits. I’ll update the recipe right now. Hope you enjoy them:-)
Hi… does the melted butter get dusted on the biscuits before they go in the oven, or after they come out?
I love biscuits but have never been successful at making them from scratch. These biscuits look absolutely amazing. I am going to make some this weekend for my husband. Wish me luck!
Hey Melissa! You can do it!!!!!! I promise as long as you approach the biscuits with confidence you will be fine. Just don’t over mix them. 🙂 Let me know how you like ’em.
I tried these and they were delicious! Family ate them all up. I want to make some more a day or 2 before the next family visit but want to know if they refrigerate/freeze well. Thank you!
Hi i dot have a food processor ca i use a blender instead plz let me know.
You know I’ve never made it in a blender. If needs be you can always grate the frozen butter and use a fork the combine. Actually, that is how my mom makes her’s. 🙂 🙂 Hope that helps!
I blend the dry ingredients with cubed butter by hand works great takes me only 5-7 mins to get it well incorporated. I also use 1 1/2 sticks of butter recipe works great.
I just tried these. Added a little extra buttermilk and brushed honey and butter on top. They were awesome!
Hmmmmmmmm, honey on top sounds glorious!!!!! I’m so glad you liked them Denise 🙂
I just made these with homemade garlic infused goat milk kefir instead of buttermilk. They came out enormous, cloud light, and very gently garlicky. In other words, A-MAZE-ING!
The best things ever! We made them for thanksgiving!?
I made these the other night and they were so good that I had to make then again tonight!!
Question on the melted butter. Do you just brush the tops before going in to bake? I just ran a stick of butter over the tops after they came out last time. ? Awesome recipe!! Best biscuits I ever made.
I am so glad you liked them Amelia!!! I usually brush the biscuits with the butter after I bake them. But I love your idea of just running a stick of butter over them. I’m all about that. Hahahaha!
This is the absolute best biscuits recipe I have found on the internet! Thank you so very much for sharing! They are quick, simple and great every time!
I’m so glad you liked them Robin!! My grandma will be super happy to hear 🙂 She loves hearing about her recipes. xoxox
can you freeze these??
Hiya Jennifer! You sure can freeze them. You can make the biscuits and store them in a freezer bag. When you are ready to bake them. I would bake the frozen biscuits at 450 F for 5 minutes then lower the temp and follow the directions. Happy baking!!!
What is the additional 2 tbsp melted butter used for? Brushing biscuits after baking?
I don’t use unsalted butter and I use powdered buttermilk. Any thoughts on how to use my ingredients.
Thank you. Yours look amazing.
Unsalted butter is fine but you have to substitute water with powder to match recipe
Made these yesterday for the grandkids and served with sausage gravy. These were wonderful and my go-to biscuit recipe from now on.
Do you roll them to 1″ thick? I rolled mine thinner and baked for a shorter time – great for the little ones. But next time, I’ll roll thicker – go big or go home, I always say. 😉 I’d love to make ahead and freeze before baking.
Thanks for a great recipe!!!!
Absolutely delicious, and just as easy as you described! Thank you so much!!!
My dough was really dry, I followed the directions to a T, but I think they are not going to turn out right. Any tips?
I’m sorry to hear. I made them again tonight mainly to see what could have caused them to be dry and secondly because I will take any excuse to make biscuits. So I have a couple of tips. 1. use frozen butter– like straight outta the freezer cold. 2. If you live in a hot location- use a frozen bowl to help everything stay nice and cold. 3. Also don’t over work your dough. 4. When you are rolling them- don’t use more than 1/4 cup of flour. I measure my dusting flour. 5.You can melt some salted butter and brush the biscuits when you first take them out of the oven. Hope that helps Kali!
These biscuits turned out amazingly. I made them tonight —- just perfect.
I’m so happy you liked them Connie!
I made these for Easter dinner! BIG HIT!!!! This is now a holiday staple for me.
I’m so glad you liked it Liza!!!!!
Wow that wass strange. I just wrote an really long comment but after I clicked submit my comment didn’t show up.
Grrrr… well I’m not writing all that over again. Anyways, just wanted to
say fantastic blog!
I’m so sorry about that Barb. But thank you for still commenting. I really appreciate it 🙂
Thank you so much 🙂
Love these! Yum! I have a weakness for biscuits. Yummed and pinned!
Thank you Sandra! I am soon looking forward to making them for christmas 🙂
Ok, these look amazing!!
Thanks you Kelsie!
These looks absolutely delicious and I’m gonna have to pin this! I have some sort of obsession for scones or biscuits. Thank you!
I’m the president of my local scones and biscuits Anonymous group. hahahaha 🙂
These look like the biscuits at Cracker Barrel and I can eat a hundred of those! I’m pinning…maybe I shouldn’t though!
Hahahahaha! Best comment ever 🙂 I say pin, I won’t tell 🙂
You had me at biscuits! I’m a southern girl so I love a good biscuit recipe! xo
Thanks Kelly. Biscuits are everything 🙂
Thanks for this recipe. I have been looking for a good biscuit recipe
I just told my grandma and she said you will love them for sure…. hahahaha! 🙂
These biscuits looks amazing. I can’t wait to try them!
Awesome Kate – hope you like it! 🙂
These biscuits look perfect! Looks like they would be great for biscuits and gravy. Thanks for sharing the recipe 🙂
hmmmmmmmmmm…..Biscuits and gravy. #betterthanbreadandbutter 🙂
Oh wow, I love biscuits! These look so good!
Biscuits could bring about world peace. #justsaying Hope you like it Marsha!
I guess I’ll have to pass this on to my fiancé for making and baking. This looks delicious, and you can’t go wrong with biscuits.
Sounds like a plan, I secretly like it when my husband cooks sometimes (hehehe). Hope you like it Nicole!
OMG! Those look so delicious! I love homemade biscuits! I’ll be sure to take this recipe down for the next time I get ready to cook up something yummy!
Thanks for another great post!
Awesome Michael! Hope you like it! 🙂
My kids love biscuits and I rarely make them. I will have to try these!
You should definitely try them. My kiddos love them with honey 🙂
I couldn’t tell you the last time I had a biscuit but mannnn I do remember them being phenomenally tasty!! 😀
There is no better time than now to try ’em. Biscuits are my place of zen! 🙂
looks soo good. I am going to try to make them for the kids this weekend??
That sounds awesome Lori! 🙂 🙂 🙂
I can’t wait to make these this weekend.
Let me know how you like them:-)
Thanks Briell’s Mommy. Make ’em for Miss Bri 🙂
Looks so good.
Thank you Amelia!!!
Can you double this recipe?
Thank you! SANDY
You can definitely double the recipe. Just e careful to not over work the dough. I found that when the mixture is too big you have to use more force to mix and can yield a tough dough. Hope you enjoy!