Buttermilk Biscuits

From: Chef #689639

On Dec 15, 2007

I think it would have been good, but the biscuits had a funky taste/smell. After doing some research about baking powder, I learned that if you have too many other acidic ingredients it can cause the dry acids in the baking powder not to activate and leave the funky taste. This must be the problem with the pancakes I've been making. They have had the funky taste too. Next time I will go with wikipedia's recommendation of "one cup of flour, one egg, and one cup of buttermilk requires only ½ teaspoon of baking powder". Thanks for the recipe though. Hopefully next time it will turn out better.

From: shapeweaver

On Jul 31, 2007

As I was reading through the recipe,I thought that it would be too much baking powder.But I made the recipe as written,and I'm glad I did.I was only able to get eight biscuits, but that was o.k..I served these with Chicken Fried Steak,My Mashed Tater's,and lima beans.These were very light and tender melt in your mouth biscuits,and they will be made again.Thank you for posting,and "Keep Smiling "

From: ellie_

On May 30, 2005

Delicious biscuits and so easy, plus being successful makes these 5 star biscuits for us. We will be having these again and again whenever we are looking for simple flavorful biscuits to round out a meal. Thanks for sharing!

From: justcallmetoni

On Dec 25, 2004

As promised, these were light and tender. I added a teaspoon of sage for herb biscuits that were a lovely complement to a pork tenderloin. Will certainly make again.