Rating: 4.38 stars
190 Ratings
  • 5 star values: 119
  • 4 star values: 46
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 7

These biscuits are very easy to make and are very good.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.

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  • Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.

  • Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

Nutrition Facts

147 calories; protein 2.6g; carbohydrates 16.1g; fat 8g; cholesterol 20.9mg; sodium 333.4mg. Full Nutrition
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Reviews (138)

Most helpful positive review

Rating: 4 stars
12/12/2004
No self-rising flour? Add 1 TBSP baking powder and 1/2-1 tsp salt. I also added about a tsp of sugar. They were good and easy and kept for a couple of days. Read More
(180)

Most helpful critical review

Rating: 2 stars
04/15/2003
Just not a very good biscuit recipe. If you "drop by rounded teaspoons" you'll end up with 60 teaspoon-sized biscuits. Round them by hand instead into small patties. They will double in size when baked. Read More
(44)
190 Ratings
  • 5 star values: 119
  • 4 star values: 46
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 7
Rating: 4 stars
12/11/2004
No self-rising flour? Add 1 TBSP baking powder and 1/2-1 tsp salt. I also added about a tsp of sugar. They were good and easy and kept for a couple of days. Read More
(180)
Rating: 5 stars
08/27/2003
This recipe was fast easy and vry tastey! I didn't have self-rising flour so I added some baking powder and salt; nor did I have buttermilk so I just added some vinegar to regular milk. Turned out great. I do recommend rolling dough into smooth balls before baking. Excellent! Read More
(81)
Rating: 5 stars
09/27/2003
I reduced margerine to 1 tbsp added 1tbspn of Crisco shortening to recipe added abt 2 tspns of sugar and 1 tsp of salt. I used whole cultured buttermilk and mixed well by hand until dough was still sticky to hands. Now here's a little trick to use. Clean hands well coat hands generously with fresh flour and grab a handfull of dough and roll to a patty like form. Place them into a round cake pan making sure they touch each other. Let set for ten mins or so and then gently brush a smal amount of margerine over tops of dough. Bake for abt 20 mins at 425 deg or until tops are browned. Serve hot and enjoy... Read More
(80)
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Rating: 2 stars
04/14/2003
Just not a very good biscuit recipe. If you "drop by rounded teaspoons" you'll end up with 60 teaspoon-sized biscuits. Round them by hand instead into small patties. They will double in size when baked. Read More
(44)
Rating: 5 stars
04/14/2003
This is a really good quick recipe. Milk is good in this recipe instead of Buttermilk. mmmmmm... Read More
(33)
Rating: 5 stars
04/14/2003
Very quick and simple recipe. I don't like cutting butter into flour so I melted the butter beforehand and rolled out the dough and cut the biscuits out. They were really good. Read More
(27)
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Rating: 5 stars
04/14/2003
I made these for Easter dinner & they were an unequivacal hit with the whole family (who seldom agree on anything!) Great with country ham with sorghum syrup & esp with strawberries for shortcake (I am making them again right now with a strawberry rhubarb topping). I used self-rising flour so I used unsalted margarine which I would recommend if you are using self-rising flour as I did or adding salt. I also used reconstituted dried buttermilk which gave excellent results. I finally made a homemade biscuit that everyone thought was better than Cracker Barrell's! Really great taste & super easy. Read More
(25)
Rating: 4 stars
04/14/2003
Good basic recipe! Very fast, easy, and the dough is neat, somewhere between a traditional drop biscuit and a rolled biscuit consistancy. They cooked up with a nice texture, but were a little lacking in flavor in spite of adding some vanilla. Great with jelly! Great in a time pinch. Read More
(22)
Rating: 5 stars
03/22/2007
Superb biscuits. (Add 1 tablespoon sugar and 1/2 teaspoon salt for more flavor). Buttery light flaky simple and super quick. The tip about shaping the dough into patties and baking in a cake pan was perfect. I brushed the top with a little butter and it came out golden and flavorful. I always use real butter when baking and I think it makes a big difference versus using margarine. Baked at 425 18-20 min. This yielded me 6 large biscuits. I've made the J.P. Big Daddy Biscuits twice and they came out hard dense flat - not good and definitely not fool proof. This recipe is FOOL PROOF. Just don't overmix or knead. I also always need about 1 cup buttermilk versus 2/3. Read More
(20)