250 Reviews of Southern Buttermilk Biscuits

From: Lennie

On Oct 20, 2002

These biscuits were exceptional: tender and moist. The instructions were easy to follow and clear, and my biscuits were perfectly golden brown after the stated 10 minutes. My yield was exactly 24, and the entire plate was devoured by myself, my hubby, and our 2 dinner guests. (Biscuits are not all that common here in Canada and seem to be a real treat; my girlfriend's husband couldn't get enough and demanded my friend get the recipe.) My only variation was due to the fact that I was out of unsalted butter, so I used regular butter and cut back on the salt. While I do use buttermilk to bake with, I had never made biscuits with it; that's going to change from now on, as this recipe will become one of my standards.

From: Caryn

On Oct 14, 2002

Luscious, melt in your mouth, buttery biscuits! The dough was easy to handle and cut which made it possible for my 6 year old to help roll and cut the biscuits (she was thrilled). Your instructions were great in mentioning not to overbake by looking for a golden brown color rather than brown which saved me from baking the biscuits too long. Best yet, my 12 year old actually ate an entire biscuit and she's about as picky as they come. Thanks!

From: Cindy Lynn

On Mar 5, 2003

I lived in Georgia for four years and while there, my best friend (native Georgian) tried over and over to 'teach' me to make biscuits. Well I could never get the hang of it and she didn't have a recipe...she just eyeballed everything and they came out wonderful every time! During a discussion on the boards someone mentioned they couldn't make biscuits and Mean Chef offered to teach them. Being an avid admirer of Mean Chef's skill, I knew immediately I wanted to be included in that 'Biscuit Making Class'! Today, Mean Chef took the time to walk those of us who have been 'biscuit impaired' through the process of biscuit making in Q & A (on the boards) using this recipe and I finally experienced success! Even the biscuit that was from the scraps was tender and fluffy...absolutely delicious! Thank you Mean Chef for taking the time to do this for us on 'Zaar!

From: Tracy K

On May 2, 2002

Delicious, light and tender biscuits... this is my default recipe for biscuits!! I even passed the recipe on to my sister's Very Southern MIL, and she uses it as her default recipe too. DO NOT skimp on the butter... and handle them as gently as possible! I usually do fold the dough over a few times while lightly kneading in order to get those layers that I love. Thanks for the recipe!

From: a_olson82

On Mar 2, 2008

i love these biscuits! i don't have a food processor so i used a fork. i just pat the dough out on the cutting board and use a pizza cutter to cut square bisquits, no waste and less handling of the dough, though you do get oddly shaped biscuits that way. no one at my house seems to mind though, they are too busy stuffing their faces!

From: Vicki G.

On Jan 3, 2003

I think with this recipe I could make my grandmother (the ultimate biscuit maker in my family) proud !!! I have made them twice and both times they were perfect. I think this must be a NO-FAIL recipe !!!

From: Nose

On Mar 5, 2005

Yes, this is a classic recipe for buttermilk biscuits - the really, really white, soft kind. You can make these fine without a food processor; just cut in the butter with knives, and when you mix in the buttermilk, stir it a few strokes and then continue mixing with your hands. Some savory ways to eat these: split with a piece of ham or a freshly cooked sausage patty in the middle; also, the next day, with a cream gravy poured over them. Though this is a classic that I have eaten many times, I actually think I personally prefer less soft biscuits made with some whole wheat flour or without buttermilk. (You can make these with regular milk; just omit the baking soda, but that gives a different texture.)

From: mom42

On Jul 21, 2003

I made these and added sharp chedder and garlic. Very Good.

From: s'kat

On Jan 27, 2003

These are great biscuits, and the directions make it very easy to produce great results. I added a bit more baking powder to get some higher biscuits, but that's just personal preference. My husband and I snarfed these down one chilly Sunday morning in the kitchen, hovering over our butcher's block with jam, honey and biscuits surrounding us. We just couldn't decide which topping we preferred. I see many more taste-tests in our future with these. Thanks!

From: sydney200025

On Oct 14, 2003

This is a really good way to make biscuits, once you go there you will never use a baking mix again. I added fresh oregano to the recipe and brushed with melted butter and my guests claimed that these were the best biscuits ever!!! Make this with confidence, do not be scared of the instructions because they are basically guidelines. The most important one being not to 'overwork' the dough. Happy Baking!!