15 Reviews of Featherweight Buttermilk Biscuits

From: Dan'l

On Jul 3, 2002

Have these with fried chicken!

From: Chef #1457502

On Nov 22, 2009

These are a new family favorite. Hubby said he'd be happy just eating the dough. The biscuits plump up like marshmallows and are indeed very light. Two thumbs up.

From: *Elaine*

On Jan 30, 2003

Yum yum! I'm a sucker when it comes to biscuits. These hit the spot, and weren't too heavy either! A nice, lighter version of a good, homey biscuit.

From: spatchcock

On Aug 23, 2002

These were very good--had them last night with baked orange roughy and salad! Very quick too! Thanks Bev!

From: Roosie

On Jan 15, 2005

Nice biscuits! I think the cornstarch is key to making these so wonderfully tender. I substited the all purpose flour with whole wheat pastry flour with good results, but otherwise followed the recipe. I did get exactly 12 biscuits, as specified. We had with biscuits and gravy and Grits and Greens #102977. They were pretty good with that, but I think they would be better as Bev suggested with ham. A little too flakey, maybe for biscuits and gravy. I did have one the next day reheated in the toaster oven with some butter, and it was quite good like that too. I think I do prefer my biscuits a little less "feathery" though. Good biscuits overall. Thanks, Bev.

From: Baby Kato

On Jun 22, 2006

An excellant biscuit Bev. Light, fluffy, tender and moist. Flavourful, melt in your mouth wonderful. Quick and very easy to make. I'll be making these often. Thanks for sharing.

From: ms_bold

On Nov 7, 2003

I have used this recipe for biscuits since it first appeared in Bon Appetit in 1998. The biscuits are light and fluffy. It is important not to over-handle the dough in order to obtain the featherweight texture.

From: Cookingpurplejulie

On Oct 21, 2007

My family and I found them light, fluffy and tasty.

From: aksingingbreeze

On Sep 29, 2007

I used regular butter as it was all I had, cut it into small pieces and froze it along with my biscuit cutter so that both would be nice and cold. I upped the baking powder to a little over a tablespoon and used 6 tablespoons of butter and a little over 3/4 cup of buttermilk so the biscuits would be moist. I did NOT roll out the dough. I just patted it with my hand, handling the dough as little as possible. When they came out of the oven, I brushed them with honey butter. They turned out fabulously! Very light and fluffy. There are only three people in my house and all but 2 biscuits were gone by the end of dinner. They went wonderfully with Chicken Noodle Soup #101839. Thanks!

From: LonghornMama

On Sep 3, 2007

Delicious! We enjoyed these for breakfast this morning, served with honey and homemade jams. Had no buttermilk so used soured milk with good results. An added bonus is that this recipe uses less butter than others, though you'd never know it. Thanks for sharing!