Easy to make flakey, buttery biscuits

Best Fluffy, Flakey, Buttery Biscuits Ever

by Maureen on April 13, 2013

Can you imagine after living “down south” for many years, moving to Australia where biscuits are cookies?   “Oh, you mean scones,” they say.  And scones in Australia is pronounced scons.

I said it wrong once at a party and, “You say it like an aMERican,” someone said and everyone else nodded.  It’s been scons ever since.  Biscuits are not scones.  They might be scone-ish but they are definitely not scones.

Biscuits are flakey, fluffy, high, light and marvelous to eat, especially at breakfast.  After the post about John eating all my tarts, I’m almost embarrassed to tell about the biscuits.

Easy Homemade Biscuits

When I get homesick for my children and grandchildren, I cook something that reminds me of home, whether that’s Knoxville, Tennessee where I lived for a long time or back in Maine where I grew up or Orlando, Florida where I migrated from.  Just the taste of a blueberry pie puts me back at my mother’s dinner table in an instant, with memories flooding back about how I learned to rake wild blueberries when I was about 8 then went home and watched my mother make a pie from them.

The other day I’d had a long chat with my son who’s in Atlanta after receiving photos of my two youngest grandchildren.  After hanging up the phone I was feeling a bit like Miss Crankypants and decided I needed to get in the kitchen for some Americanization.  I wanted a sausage biscuit.

how to make flakey biscuits

American sausage isn’t available down under either but thankfully it’s really easy to make from ground pork and pantry items I always have on hand.  I mixed that up and rolled it into logs and froze 3 logs and put one in the fridge.

Just as I got all my biscuit ingredients out, John walked in and asked what I was making.  “Sausage and biscuits,” I said.  He rolled his eyes with that look that says, “she’s homesick,” and gave me a cuddle and off he went back upstairs to work.  He doesn’t get as excited as I do about cooking memory food.  To be honest, I’m not sure he has any memory food.

flakey biscuits hot from the oven

I sifted and mixed and put the biscuit mix on the silicone mat and patted them out.  Rather than use a biscuit cutter, I just used a big knife and made them square.  I cut straight down – no sideways back and forth because that action limits how the biscuits can rise and then I popped them in a hot oven in the top third of the oven – that’s where it’s hottest.

As the sausage patties were frying and the biscuits were baking, imagine the wonderful aroma coming out of my kitchen.   That was when I heard a little voice from upstairs yell, “That smells really good, dear!”  When I peeked in the oven, the biscuits were tall, fluffy, flakey, buttery and gorgeous.

homemade sausage patties

I dashed to get some photos before pulling apart the biscuits and sliding in a juicy sausage patty and yelled, “John, want a biscuit?”  He did.  I ate 1 1/2 and shared my other half with Charlie.  John ate the rest and then cleaned up all the leftover biscuits.

“These are NOT scones, you’re right.  More butter, more salt, less sugar and they are wonderful.  Can we have them again soon?”  There you have it.  My husband who is Aussie to his underpants wanted more biscuits with sausage.

homemade sausage biscuits

Next time I’m making biscuits with bacon, egg and cheese.  You Americans know the ones I’m talking about.  No such thing even at McDonald’s here but they’ll be in my kitchen very soon.

This biscuit recipe is foolproof.  I wouldn’t tell you if it weren’t so.  If you follow these directions, your biscuits will be as beautiful as the ones in these photos.  I promise.  Seriously, you can’t screw ‘em up.

homemade biscuits with sausage patties

4.7 from 32 reviews

Best Fluffy, Flakey, Buttery Biscuits Ever
 
Prep time
Cook time
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If you haven’t made biscuits because you were afraid you could use them as the foundation for your new house – these biscuits are for you. Easy and delicious!
Author:
Recipe type: Bread
Cuisine: American
Serves: 12
Ingredients
  • 2 cups plain flour – sifted
  • 3½ tsp baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 tablespoon honey
  • 113 grams butter (1/2 cup) cold butter cut into ½ inch cubes
  • ⅔ cup milk
Instructions
  1. Preheat oven to 230C/450F
  2. Place dry ingredients in a food processor and whiz to combine.
  3. Add butter and pulse til the butter looks like peas.
  4. Dump into a mixing bowl and add the milk and honey and stir until it comes together.
  5. Place on a lightly floured surface (I use a silicone mat because it’s easy to clean) and knead several times to work the gluten
  6. Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.
  7. You can cut them with a biscuit cutter, a tin can or a glass but don’t use a seesaw approach as that will reduce the rise.
  8. If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
  9. I used a knife and cut them square and had no leftovers.e biscuits on a baking sheet about two inches apart. If you like softer edges from a “pull-apart” biscuit, put them close together in a pan.
  10. You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
  11. Bake for 10 minutes or until golden brown.
  12. I like to let them rest for about twenty minutes before baking, but, seriously, my babies don’t sleep that long, so I usually just throw them in the oven. Bake at 450 for 10 minutes or until they are done to your liking.

As a funny aside.  I go to a local cooking demonstration every Friday morning at a cooking shop not far from home.  My friend Iris who owns the shop is in England learning more cake decorating and chocolate making but her staff keeps everything humming along in her absence.  This week one of her American employees made Southern Biscuits.  Now this is the same woman who when I asked where she moved from she said, “North Carolina, it’s a state in the United States in the south.”

Everyone roared because she hadn’t realized that I have an American accent.  Then she said, “I went to the University of Tennessee for my degree in food science.”  To which I replied, “Go Vols!”  She still didn’t get it and looked at me and said, “Have you visited Tennessee?”

Laughter again.  I told her I WAS a Vol a million years before she was born.  She said she never picked up my American accent.  Now we had loud guffawing because I sound VERY American to everyone else.

Anyway, here are the biscuits she made.  They were flat and tasted like a mouthful of flour.  Don’t make her recipe.  :)  BUT her tomato and chilli jam was to die for.  Coming up soon!

southern biscuits the wrong way

 

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{ 175 comments… read them below or add one }

Phanes August 5, 2013 at 8:08 pm

I’ve tried several different biscuit recipes looking for the perfect one, and I had not found a great recipe until now. I just made a batch of these and they are amazing and very forgiving After adding butter to the food processor, I whizzed for longer than necessary, but these still came out even better than I hoped they would. I used a pizza cutting wheel and just rolled it right across the pad of dough on the counter, making nine biscuits. The ones around the edge were a bit smaller, but who cares? They’re great! And they didn’t turn a disappointing yellow like some other biscuits did from other recipes.

I had a couple with butter and red plum jelly and I made a sausage egg and cheese biscuit out of a third. I could make myself sick on these biscuits, and I almost have. I’m very full now.

Thank you so much for this recipe!

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Maureen August 5, 2013 at 9:57 pm

Phanes, you’ve made my day! I love these biscuits!

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Jenni :) August 25, 2013 at 1:51 am

As a native Southerner (from NC) I was raised with a healthy love of biscuits :) However, I’ve tried tons of recipes & was never able to find one that worked out perfectly each time…until 3 weeks ago when I found this recipe. I’ve now made it 3 times & am in biscuit heaven! Thanks so much for posting this recipe :) I’m currently enjoying them smothered in gravy…true Southern comfort food at it best! Happy Saturday :)

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Maureen August 25, 2013 at 3:24 pm

Jenni! I went to college in Knoxville so I know how Southerners like their biskits! Thank you so much for stopping by to tell me and I hope to see you again.

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Jen August 29, 2013 at 10:09 pm

I made these last night after the boyfriend declared he wanted to make creamed chipped beef for dinner. I even screwed up the amount of milk (misread and thought it was 3/4 cup – oopsie!) which resulted in a sticky dough that absorbed a ton of extra flour while mixing/kneading. You know what? They were STILL fantastic. They rose sky high, super flaky, and delicious. Can’t wait to make them again (measuring properly the next time of course).

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Maureen August 31, 2013 at 12:44 am

Hi Jen and thanks so much for coming by to let me know how successful you were. These biscuits are really forgiving – that’s why I make them. :)

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Maureen January 8, 2014 at 6:03 pm

Wow… that’s terrific, Jen. I hope the proper measurements are even better!

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maya September 7, 2013 at 12:38 pm

Can the dry ingredients and butter be mixed together be left in the fridge overnight and then add the milk and honey in the morning? The reason I ask is I live in a small place and don’t want to wake my guest in the morning with the food processor.

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Maureen September 7, 2013 at 9:25 pm

I don’t see why not as long as the dry ingredients are well covered. Let me know how it goes!

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pam September 23, 2013 at 2:20 am

can i replace the whole milk with buttermilk without making any additional changes…these look soo delicious!

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Maureen September 23, 2013 at 8:36 am

I don’t see why not, Pam. It will change the flavor but only a little.

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Emily September 26, 2013 at 5:39 am

Attempting gluten free version – wish me luck!

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Lady Jay September 29, 2013 at 2:23 am

I’m living in Italy but grew all over the South (Houston, Atlanta, New Orleans and Raleigh). Having a terrible craving for biscuits and sausage gravy led me to your recipe post. Thanks for the fluffy biscuit how-to.

Could you please share the sausage recipe?!
Although there are a multitude of varieties of salsiccia (Italian for sausages) here, there isn’t a one that tastes like good old American breakfast patties. Especially not the sage sausage patties which were always my favorite!

From one US expat to another, many thanks!!!
Jay.

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Maureen September 30, 2013 at 10:18 pm

I’ll be happy to email you the recipe!

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Adirondacks mom October 5, 2013 at 11:19 am

Hi, I have never had much success with biscuits. They were always rock hard and not very tasty. Then I found your recipe. I made two small adjustments. I didn’t have the cream of tarter so I added another 1/2 tsp of baking powder. I also did not have any honey in the house but for some reason I had agave sweetener. So I used the same amount of that instead. So far I have used your biscuits as payment to my neighbor for letting me borrow his kayaks one beautiful fall day. Also my friend, who does not cook, asked me for the recipe because they were so good she is going to risk life and limb in the kitchen trying to make them. Thanks so much for sharing this! It will be my go to recipe for biscuits from now on!

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Maureen October 5, 2013 at 12:12 pm

You beautiful woman! Thanks so much for making my day.

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Leah October 10, 2013 at 11:49 am

I made these using whole wheat white flour and since I already make my baking powder using baking soda and cream of tarter – I left the cream of tarter out. They were really great!

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Maureen October 11, 2013 at 12:20 pm

Thanks SO much for letting me know it worked for you, Leah!

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Lee October 16, 2013 at 7:32 pm

I just wanted to say thank you for the recipe! I am a southern girl and I love biscuits…I’m pretty good in the kitchen so about a year ago I decided to try my hand at making them. They were awful, and I very quickly decided never again. The taste was fine but they didn’t rise and I figured store bought would just have to do. My fiancé and I changed our eating lifestyle about 6 months ago and no longer eat processed pre packaged foods so I pretty much make everything with organic ingredients from scratch. Tonight I couldn’t sleep and my fiancé absolutely loves biscuit breakfast sandwiches so I decided to try again. So here it is 4am and I’m testing a recipe while he sleeps to keep from getting his hopes for delicious biscuits only to disappoint. Your recipe did not disappoint! They have a great flavor and texture. Mine didn’t rise quite as much as yours but they are still tender and flaky. I think worked the dough too much while shaping. I honestly can’t wait to try the recipe again to perfect my technique. Once again thank you, I can’t wait for him to wake up to a surprise of delicious made from scratch biscuits!

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Maureen October 16, 2013 at 10:17 pm

Lee! I think you’re wonderful to make biscuits at 4am ! What a trooper!!

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bonnie October 18, 2013 at 10:39 pm

For 15 years I attempted off .. and .. on. Always fail, fail, fail. I would just resign thinking it impossible. Craving one more time I looked online for a match to your title. I want fluffy, darn it!!

The first batch was a mess. I used the wrong measuring scoop for the flour which forced me to add more flour randomly. Also, I used tablespoons-full of baking power, not teaspoons. When decent, I patted the dough down, tossed the entire thing in a pan and set in the oven while I started the second batch. I tested them after they were done. THEY’RE DELICIOUS even though I messed up! I slathered them in peppered gravy. I heard, “MMMMMMM” from the kids and husband said, “Those are good biscuits, ma.”

Second batch is BOOTIFUL and awaiting lunch! THANK YOU.. for the southern goodness. I’m just not “mom” without the ability to whip up a good batch of biscuits for breakfast.

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Maureen October 19, 2013 at 5:40 pm

Bonnie! How kind of you to tell me that you messed up and the biscuits were still good. I know what you mean about biscuits. You step higher up on the ladder of mom-dom when you make good biscuits. :)

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Kate October 23, 2013 at 7:28 am

I love this! I was looking for a new biscuit recipe, but especially loved the Vols part. I’m a Tennessean very recently transplanted to the Midwest. I totally understand homesick food. Next time I go home, I’m coming back with GOOD grits, pimento cheese and some purple hull peas and okra. And lots of magnolia leaves. :)

It’s great to be a Tennessee Vol!

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Maureen October 23, 2013 at 5:20 pm

I moved to Tennessee to go to UTK. I’m actually a yank from Maine but I lived in Knoxville for many years so I think I qualify as a Tennesseean too. Pimenno cheese and okry?? I have to say it like that or it’s not Tennessee. :)

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Beth Davis November 7, 2013 at 12:22 pm

You. Are. Brilliant!!! I’m a very skilled baker by other people’ s standards as well as my own. Until now however, I’ve been biscuit challenged. I accidentally over pulsed to cornmeal consistency, then I realized the honey I had had crystallized so I had this reconstitute it. That means the flour/butter mixture sat at room temperature. Then I couldn’t get the dough this stop sticking also I had to add more flour. I didn’t expect much. In spite of all that, they are delicious, light and fluffy!
Thank you for your great recipe!

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Maureen November 7, 2013 at 9:38 pm

Aww Beth, these biscuits are very forgiving. They’ll be better when all the conditions are right but even when they’re not, we still look good!

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Cassidy November 15, 2013 at 10:55 pm

These biscuits are AMAZING! I got roped into making sausage egg and cheese biscuits for my husband’s electrical crew. (25 people) They crew loved them and are asking when I’ll do it again. I have made scratch made biscuits before but they have never turned out as great as these! I will never buy premade dough again! Oh and I am a Southerner as well. I live in Maryville, TN (20 min outside Knoxville).

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Maureen November 16, 2013 at 11:21 am

Hi Cassidy, I know Maryville very well. It’s where I lived when I went to UT a million years ago. It was the tiniest house ever and all I can remember is that it was on Jackson Avenue. :) I made biscuits this morning for breakfast and filled them with egg and cheese and felt VERY American. :) I would have added sausage but American style breakfast sausage doesn’t exist here and I didn’t make any. Next time!

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Scott November 21, 2013 at 1:51 am

Craving biscuits at home (In the little east Tennessee foothilss, hamlet of Murvul) ever since a visit Biscuit Heads in Asheville. Trying to duplicate their awesomeness. This recipe is closet thing i’ve found so far. Thanks Maureen! GO BIG ORANGE! Beat Vandy this weekend.

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Maureen November 21, 2013 at 5:05 pm

OMG I’m still laughing I looked at Murvul and thought, “what the heck?” Then I said it out loud and you’re right! That’s where I started my Tennessee life while at university. Then Seymour and then Farragut. :) I haven’t seen a football game for years!

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Lois November 21, 2013 at 8:19 am

I have used many recipes before and never had my biscuits come out good. That has now changed, thanks to you. These biscuits are absolutely delicious. My husband said they are the best ones he has ever eaten…..now there is a compliment to your recipe. I made two batches in one day, the last one I doubled. Just awesome and just in time for Christmas too. Thank you so much for sharing. It is greatly appreciated.

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Maureen November 21, 2013 at 2:35 pm

Lois, I wish I could give you a hug. You’ve made my day!

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Brianne Sorendo December 8, 2013 at 8:16 am

Could I use a blender for this? Or another method for putting everything together? I’m not ritzy enough to own a food processor. *blush*

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Maureen December 8, 2013 at 11:31 am

No, a blender won’t work but two knives will. Place the butter over the flour and cut through the mix with the two knives until the mixture looks like peas. It doesn’t take long at all.

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PipFraggle December 11, 2013 at 1:54 pm

I have been looking for years for a good biscuit recipe. I found one last year that was okay but then I found this one and Great Leaping Richard Hunts! are they amazing. I made some for dinner. Thanks for sharing the recipe.

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Maureen December 13, 2013 at 7:15 am

LOL, thank you so much for coming by to share your success! Happy holidays!

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Jennifer December 16, 2013 at 12:17 am

What a great recipe. Thanks for sharing it. We are just now eating them for breakfast. I’m looking forward to checking out the other recipes on this site. :)

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Maureen December 16, 2013 at 4:00 pm

Jennifer! Thanks SO much for letting me know the recipe worked for you. I love it – it’s a very forgiving recipe. :)

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Karen December 24, 2013 at 12:47 pm

Thank you for posting this recipe, along with the story. I don’t have a food processor, so I had to do everything the old fashioned way, and they were still good. My husband was skeptical because my biscuits are usually so bad that he’d rather have canned biscuits. He tentatively took a small bite, then a bigger one and said, “Mmmmm, these are pretty good. I’m not going to put any gravy on them and ruin them.” Coming from him, that was definitely a compliment.

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Karen December 24, 2013 at 1:24 pm

Thanks for a great biscuit recipe. My husband is very hard to please when it comes to his biscuits, and he liked these so much that he would not even put gravy over them. He just wanted to enjoy the taste of them alone!!

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Maureen December 24, 2013 at 6:07 pm

Wow, Karen, that’s great news. I made them myself this morning and I admit I’m much the same about them.

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Carmen January 6, 2014 at 9:57 am

I am 50 plus and the plus is long! LOL! I have tried many biscuit recipes for many years. None of my biscuits ever turned out good they where flat or hard or both! I gave up looking for a good recipe for years I did not even try and today I said I’ll give it another shot because I’m not a quitter. It was my luck to find your recipe and I tried it when I read it had honey, also never heard of honey in making biscuits. Wow! That’s the word Wow! They came out perfect! Thank you thank you thank you!! You made my day! Now I can finally say I know how to make biscuits!

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Maureen January 6, 2014 at 10:34 am

Carmen, I’m WAY over 50 and I only started playing with biscuits last year. I live in Australia and biscuits here are cookies. Scones are close to biscuits but not close enough. I was determined to create a biscuit that would make the perfect sausage egg and cheese biscuit. I also had to make the breakfast sausage because they don’t have that here either. A yank has to do what a yank has to do to create memory food. :)

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Carmen January 7, 2014 at 1:54 am

Also for got to tell you my biscuits are 100% organic! From the start to the end every ingredient ! So not only do they test super good but the are supper healthy too! Today we are celebrating Three kings Day” a cultural Christmas holiday and guess what we are havering for breakfast, Yep! Sausage and biscuits, the sausage comes from the pigs we grow on our mini farm called “Lemongrass Farms” and yes we grow them with organic feed! Thanks a gain Maureen for sharing the best recipe for biscuits “hands down”!

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Carmen January 6, 2014 at 10:02 am

Sorry I think only two stars lite when I rated and all five should have needless to say this recipe is fantastic!

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Maureen January 6, 2014 at 10:31 am

LOL thanks, Carmen!

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Chris January 6, 2014 at 10:15 am

I replaced the milk with almond milk and these biscuits came out fine! Thanks for the recipe.

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Maureen January 6, 2014 at 10:32 am

Brilliant, Chris!

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MARY WHITE January 10, 2014 at 3:00 am

My comment is about the flaky layer biscuit. We really like these biscuits. Here lately we are having trouble getting them open. We are having to use a knife to get the canned biscuits out. Is there anyway you can fix this problem. Thank you

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Maureen January 10, 2014 at 3:53 pm

Hi Mary, I don’t use canned biscuits as they don’t exist here in Australia. I find this recipe is nearly as fast as opening the can. :)

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DebJay January 10, 2014 at 3:29 pm

I’ve tried so many different biscuit recipes over the years and most times disappointed in the results. I am so HAPPY that your recipe was spot on and just as the title states the biscuits truly are the ” Best Fluffy, Flakey, Buttery Biscuits Ever “. I’m anxious to check out all your other recipes too. Btw…followed your instructions to the letter and that was the 1st time I didn’t use a biscuit cutter and I’m sure it made a big difference. I can’t wait to make them for my grand kids when they have a sleep over :-)

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Maureen January 10, 2014 at 3:53 pm

Aww DebJay, you’ve made me so happy. I’m glad you are now a great biscuit baker. Nothing better’n biscuits for breakfast.

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Jolene January 17, 2014 at 5:24 am

Made these the other night and they came out great! I cooked them for 10 minutes, and they were starting to look nice and brown, but when I opened one up, it was still a bit doughy. I think they could have gone for 12 minutes. Next time I make them, I’ll let them go the extra couple minutes to cook a little more thoroughly. Made the recipe as written, using skim milk since that’s what we use. I haven’t made homemade biscuits in years, I mean years. Don’t know why I’ve been so intimidated in my grown up years because I used to make them when I was growing up all the time! Hubby loved these as well and was very surprised at his treat with dinner when he got home from work. Thanks for an easy and great recipe!! :)
The star link doesn’t seem to be working for me but I’m giving this recipe 5 stars!!!!

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Maureen January 17, 2014 at 8:54 am

Hi Jolene and thank you so much for leaving a comment to tell us about your biscuits. Every oven is different. They’re cooked in a very hot oven and maybe the thermostat is off just a little bit and that would make the difference.

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Brenda January 22, 2014 at 3:40 pm

Hi…I live in Knoxville and I can’t wait to try your biscuit recipe. It 19 degrees and we’re expecting snow tonight. Hope it’s warm there.

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Maureen January 23, 2014 at 12:01 am

I lived in Farragut for a long time and in Seymour before that. I loved Knoxville! I’d give anything to go to the Dogwood Festival again. I hope you make the biscuits!

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Sam January 22, 2014 at 7:01 pm

Maureen,
Thanks so much for the recipe. I too am an expat but living in Japan where, except for KFC biscuits are unknown. And like so many of e comments have tried and tried but not found ‘the best’ recipe. Until now. I was too scared to try the food processor but used my tried and true pastry cutter. I really think the trick is not to handle the dough too much, fold over several times and pop them in the oven. But now I know what to use my cream of tartar for!
Cheers to you and now you can know that ever biscuit eaten at this house will have a little Maureen in them.

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Maureen January 23, 2014 at 12:00 am

Sam, you’ve made my day! I love these biscuits and I feel just a little bit American when I make them. I even freeze the leftovers for that emergency egg and cheese biscuit on a Saturday morning.

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Sunny January 23, 2014 at 12:39 am

These are utterly amazing! I’ve made them three times and they just melt in your mouth. Last night, I made sausage gravy to top them with. A friend stopped over just as we were sitting down, and three of us polished off what was supposed to feed six. In your honor, we ate the leftover biscuits for dessert, topped with Lyle’s Golden Syrup, which is hard ti find here in the States.

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Maureen January 23, 2014 at 10:59 am

LOL Thanks so much for leaving a comment, Sunny. I never had golden syrup until I came to Australia and I’ll be honest and admit that I have only used it in ANZAC biscuits. :)

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Ken January 30, 2014 at 12:32 am

The flavor of these biscuits is incredible. With a light almost creamy texture to them. They will surely please the most finicky of eaters. And really easy & quick. Thanks for sharing.

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Maureen January 30, 2014 at 11:18 am

I’m glad they were successful for you too, Ken. I have to tell you, I was a failure before these biscuits came into my life. I practiced for years!

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Becky February 7, 2014 at 3:50 am

I, too, have made literally hundreds of biscuits, using nearly as many different recipes, never finding one that measures up to my expectations. Today, with my husband and five children out scooping snow on this sub-zero Kansas morning, I decided to try yet another recipe for biscuits. I made 3 batches(I have triplet 14 year old boys, who seem to never be full!). I used bread flour and skim milk, as I didn’t have enough all purpose flour, and I wanted to use it for gravy to go with the biscuits. I also did not use the food processor, since I made so much at one time, but my pastry cutter worked well. When I saw these beautiful biscuits come out of the oven, I decided I must try one, though I hadn’t planned to eat any! When my family saw them, they too thought they were remarkable. I sampled them with a bit of butter and honey, while the others started with gravy, and ended with butter and honey. Each member of my family heartily echoed their delight with these wonderful biscuits!They were utterly divine in every way! Taste, texture, and appearance, were all absolutely extraordinary! I will never use another recipe and will always measure biscuit quality by this standard! Thank you for this recipe!

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Maureen February 7, 2014 at 6:00 pm

What a lovely comment, Becky!

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Jeffy February 11, 2014 at 8:51 am

I have to say, I thought these would be bland, simple biscuits. But once I made them I immediately changed my mind! I love buttery biscuits, and these were very buttery! And I love putting honey on my biscuits, so I was glad to see it used as the sweetener instead of sugar. A+++ recipe in my book, and I would recommend to everyone!

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Maureen February 11, 2014 at 9:00 am

Jeffy! Thanks SO much for coming back to tell me. :)

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Sherry February 17, 2014 at 4:04 am

Hi. Do u use salted or unsalted butter?

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Maureen February 17, 2014 at 8:25 am

I use whatever’s in the fridge. If you like less salt, reduce the amount of salt in the recipe.

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The Flat Biscuit Queen February 18, 2014 at 7:56 am

Why am I the only one with “flat” biscuits? Do you not post comments from other flat biscuit makers?

Nothing seems to work for me. America Test Kitchen said Baking Soda makes biscuits rise.

What does Cream of Tartar do?
YJMW

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Maureen February 18, 2014 at 12:44 pm

I post comments from anyone. :) These are the best biscuits I’ve ever tried and they haven’t failed yet. Make sure your flour isn’t old, that your baking powder isn’t old and cream of tartar just helps them rise but they’ll work fine without any.

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Sher February 18, 2014 at 11:58 am

This is THE best biscuit recipe ever! I didn’t sift the flour and just used a pastry cutter to mix in the butter and they turned out absolutely delicious! Flaky, golden brown, and buttery! I have been looking for a good biscuit recipe for fifteen years and have finally found it!! This recipe gets five stars from my family and me. Thank you!

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Maureen February 18, 2014 at 12:42 pm

Sher!! Thanks so much for this wonderful comment. I think I need to make some of these tomorrow. :)

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Jessica February 24, 2014 at 9:34 am

Awesome biscuit recipe! I’m a North Carolina girl myself and don’t know if I’ve ever had homemade biscuits that tasted so good! I found this recipe looking for a biscuit to make my own version of the south’s famous chicken and biscuit restaurant Bojangles’ boberry biscuit. I made a half recipe of plain biscuits and to another I added about 3/4 cup blueberries. Then when the blueberry ones were done I drizzled a powdered sugar glaze over them. They both were amazing! Thank you for the recipe!

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Shannon March 5, 2014 at 7:30 am

I have never been able to make biscuits until I found this recipe! What’s funny is I’m from WV and they are a staple of life. Thank you so much, I feel so accomplished now!

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Maureen March 5, 2014 at 8:50 pm

Shannon, you’ve made my day!!

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Deanne Getchman March 14, 2014 at 6:12 am

If you have no food processor what should you use?

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Maureen March 14, 2014 at 8:16 pm

You can use two knives and cut through the butter until the butter is the size of peas.

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Kirsten O'Quinn March 17, 2014 at 8:32 am

OMG. I made these tonight and they were to DIE for. I served them with a spicy sausage and lentil soup.

And then I had one dripping in butter with organic honey.

Soooooo goooood!!!

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Maureen March 17, 2014 at 11:32 pm

OMG I’m salivating thinking about the butter and honey. Thanks for coming by, Kirsten!

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Hannah Wallis-Johnson March 17, 2014 at 9:49 am

I am in love with this recipe. I have grown up in the south and my mom used to make gigantic flaky biscuits. Unfortunately this skill was not genetic. My biscuits always looked and tasted like they could be used as pucks in the NHL. I’ve made these twice now, and both times they where flaky and buttery. This last time I doubled the recipe, I was out of cream of tartar so I used more baking powder instead (9 teaspoons or 3 tablespoons total). I rolled them out and used a mason jar lid to cut them, I re-rolled the dough and used it all. I let them sit in the fridge for about 20 minutes while I made a sausage gravy. I baked them for 12 minutes (I live way high up in the mountains, it messes with baking times). My boyfriend says they are the best he’s ever tasted (aside from Bojangles).

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Maureen March 17, 2014 at 11:31 pm

Thanks, Hannah, I could have written the same thing except I grew up in Maine and then moved to the South. :)

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Twana March 18, 2014 at 2:08 pm

This recipe is quick, easy and taste amazing! I didn’t have any cream of tartar, so i skipped it, and they still came out great. My husband loves them. Thank you so much!

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Marion April 3, 2014 at 8:55 am

I heart these biscuits! :) I have been baking biscuits since I was a teenager but these definitely are the best recipe I’ve ever used, and on top of that doesn’t require any strange ingredients or methods. Thanks so much! Would it be possible to get your sausage recipe? :D

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Maureen April 3, 2014 at 9:46 am

Thanks so much Marion! You are very kind to come by and let me know you liked them!

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Marion April 10, 2014 at 1:12 pm

I would love to get your sausage recipe!

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