Wednesday, February 1, 2012

Butter Dip Biscuits


Did the title of this recipe get your attention?

Butter. Dip. Biscuits.

Hello lover.

I just love biscuits. Is there anyone out there who doesn't enjoy biscuits?  Bread, of any type, speaks to our most basic of necessities.  And if that particular type of bread just happens to be easy to make and includes butter, then I am hoppin' on board that flour train.  This is such an easy recipe. You don't even have to roll out any dough or use biscuit cutters.  And y'all know I'm all about easy during those busy weeknights.  I've slightly modified it since I've started making these. We absolutely love them.  They come out so big and fluffy.  Now, you can certainly cut this recipe in half if you'd like a smaller and thinner biscuit. 

But big and fluffy is how I roll.
Ingredients:
1 stick (1/2 cup) unsalted butter (see notes below)
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)
 Directions:
Preheat oven to 450F degrees.
Spray an 8-inch square baking dish with nonstick cooking spray.
In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.
 In a medium bowl, mix together the flour, sugar, baking powder and salt.
 Pour in the buttermilk.
 Stir until a loose dough forms.
Batter will be a bit sticky.
 Press biscuit dough into baking dish (right on top of the melted butter).
 It is easiest to spread it out with your hands.
You won't get it perfectly even, but hey, that's okay, these are homemade, remember?
Some of the butter will run over the top of the dough, that's perfectly okay.
 My baby gives these a thumbs up.
He's a biscuit lover too.
Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating dish once during baking.
If you notice that some of the butter that is coming up to the top is getting brown, 
just take a paper towel and dab around the edges a bit.
Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top  and spring back to the touch.
 Add a little dollop of butter and serve. 
 Or even better, add some raspberry preserves. Oh mercy.
Cook's Note: 
I really recommend only using buttermilk with these but if all you have on hand is regular (southerners call it sweet milk) then you can use that (just not skim milk, that stuff is far too watery).  Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk.  You may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can always add more in). Try to get it to the consistency that you use see in my picture above.  You can make your own buttermilk by adding vinegar or lemon juice to regular milk - but please know that it will still be a thinner consistency than actual buttermilk (unless you are using heavy cream as your base).    The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that  is added to the dough.








recipe slightly modified from original Betty Crocker recipe

215 comments:

1 – 200 of 215   Newer›   Newest»
Betty said...

These Look YUMMY But I'm wondering why no baking soda? I always use baking soda when I make buttermilk biscuits.

I've pinned you :)

Betty

Anonymous said...

You only cut them into 9 biscuits not 12. ;)

Holly said...

Oh. My. Lord. Bookmarked!!!! *drool*

Jillian said...

Buttermilk makes homemade baked goodies so much better! Love the recipe. :)

Veronica Gantley said...

There is nothing better than a biscuit. I love this recipe because you cut it with a knife. I hate when I am making regular biscuits and I go hunting for my biscuit cutter, I cant never find it.

Gloria said...

look really nice and delicious!!!

The Country Cook said...

Betty, these aren't your usual buttermilk biscuits. I promise you won't miss the baking powder in these. They still come up big and fluffy. Let me know if you try them!
Anonymous, thank you for letting me know about the # of biscuits. I think I got a bit excited typing these up..lol. I made the correction. Thanks for keeping me on my toes! :o)

Linda B said...

Oh my gosh, I am so making these!

Muriel Miller said...

Great minds think alike! I just posted a biscuit recipe on my blog this morning too! These sound delicious Brandie. I will definitely be saving this recipe for the future :)

Jeanna said...

Made these today for lunch. Loved them. crisp and crunchy on the outside and soft and flaky on the inside. The dough on mine was not as thick and sticky as yours and poured into the pan----I am not sure what I did wrong but they tasted great will make these again.

The Country Cook said...

Hi Jeanna!! So glad you've tried them already and loved them!! These aren't the prettiest biscuits you ever did see but I'm happy you at least thought they tasted good! lol
Thank you so much for letting me know how they turned out for you!

Sweet Tea with Cindy said...

Brandie, will try soon! Mmmm :)

Shari@Rain into Rainbows said...

I make biscuits almost exactly like this. The only change? I bake them in cast iron instead of a glass pan. It gives them an incredible crunchy crust while they stay tender & fluffy inside.

Oh, my. I believe I'm drooling just a tad. ;-)

Pam Elkin said...

These sound wonderful and so easy! Will make this weekend for sure!!

Annie Oakley's Kitchen said...

Oh man do those look and so easy! I love that you don't have to do any rolling or cutting!

Ms Smith said...

We had these for dinner and they were great! This recipe is similar to one we use for peach cobbler. So good!

Eliotseats said...

Oh,my. These do look tasty. I remember making canned biscuits with lots of butter like this as a kiddo.

The Country Cook said...

Hi Ms. Smith!! Thank you so much for letting me know - I'm so happy to hear you liked this one!!

Inside a British Mum's Kitchen said...

Oh my! these biscuits look so light and fluffy and DELICIOUS!
mary x

Susan-The Weekly Sweet Experiment said...

I love butter and biscuits! Yummy. Pinned it!

BeetleBuggy said...

I'm a sucker for biscuits and the title did catch my eye! I'm scheduling these for dinner tonite since I have a bottle of buttermilk feeling all lonely in the fridge! :D

carolinaheartstrings said...

Yum. I love this recipe. Cannot wait to make it. Come visit us. We have some great recipes this week.

Eorr91 said...

OH MY !! THANK you for this recipe. I have Never been able to bake Fluffy Biscuits from Scratch, but you make these look SOOO Yummy. I will make these for my Hubby tomorrow morning with some Sausage Gravy...Now I wont be able to sleep thinking of them, lol..I'm on Weight Watchers, and DO NOT think I better eat any, but theyre gonna be hard to resist..Love your site, I've Pinned MOST ALL your recipes on my Penterist Page..Thanks again..

Tes said...

Wow I don't think anyone can say no to this. I looks super tempting :)

Lizzy said...

Biscuit perfection!!!! Brava, my friend!!!

The Country Cook said...

Hi Eorr - thank you SO much!! I really hope your hubby likes these. Maybe you can have a small nibble here and there. Weight Watchers is such a great program - I wish you lots of success!!

Kiri W. said...

I'm not too big on biscuits, but my wife would devour these :) Looks great~

mimiof2 said...

OH MY WORD!! I am really not a biscuit lover but i will be trying these with some strawberry freezer jam i made this summer! Thank you so much for all of the great recipes! I will say that they do NOT help when i am on a diet! LOL

Ally said...

I'm embarrassed to admit that I may be drooling over the look of these. Yum. Wow.
xo
http://allykayler.blogspot.com/

Daisy@Nevertoosweet said...

Congrats for being Top 9 :) these look fantastic! Are these like scones? ~

TasteBuds said...

Buttery Delicious!!!!! Yumm...Yumm

Anonymous said...

Can someone post a good sausage gravy recipe to go with this. Thanks Tom

Anonymous said...

Got the dry ingredients together tonight for fresh, hot biscuits at breakfast with homemade black cherry jam. Yum! Can hardly wait! My husband is going to think he died and went to heaven!

kale @ tastes good to me! said...

One of my favorite parts of visiting my friends in Vermont is when they wake us up to the smell of fresh butter dip biscuits! I am not a morning person, but this makes me want to get out of bed.

Rachel@Time for Good Food said...

So funny, I just posted on Foodbuzz about biscuits and saw your beautiful biscuit in the Top 9. Congratulations! I'm a traditionalist when it comes to biscuits, but I may just have to try these. They look so delicious -- and easy. Thanks for sharing!

christy D. said...

I made these this morning and they turned out great. I didn't use the whole stick of butter but they still turned out nice. These are much easier than the roll and cut kind! Thanks for the recipe.

The Country Cook said...

Hey Christy!! So happy to hear you had success with this recipe. And you make a good point, you can cut down some on the butter for these. I've only had half a stick left in my fridge and the biscuits still came out flavorful. Thank you so much for letting me know how it turned out!!

The Farmers Wife said...

Dang those look so good... Now I want biscuits. lol! If I didn't have a massive migraine right now you bet I'd be in the kitchen whipping up a batch of these!

alkinsey said...

ABSOLUTELY FREAKING DELICIOUS!
I just made these and have already eaten two of them, am going to have a heck of a time keeping out of them.
Thank you for this recipe.

Tricia said...

I made these earlier today & they were DELICIOUS! My husband loved them! Will definitely be making these again:)))

The Country Cook said...

I am just thrilled to bits that y'all have had success with this recipe. I'm always worried about sharing recipes that don't use a traditional method because some people are very devoted to the traditional way of making biscuits. Now, don't get me wrong, when I got time, I enjoy making a good biscuit dough, rolling it out and cutting it. It can actually be pretty relaxing..lol. But these are just great for a quick meal or when you want a good biscuit but maybe don't have the time or energy to make them the usual way. Thank you so much for taking the time to let me know how it worked out for you! I really appreciate ya!

Anonymous said...

These look scrumptious! Thanks for sharing! I wanna try making them, but I don't have buttermilk on hand - do you think if I substitute by curdling some milk using lime or vinegar - I've done this to banana cake with success - but was wondering if you think it might work with this recipe? I look forward to hearing from you, thanks! :)

The Country Cook said...

I think the buttermilk gives these biscuits such great flavor. You can actually make your own buttermilk by using one cup of high fat milk or heavy cream and adding one tablespoon of white vinegar or lemon juice. Stir well and let set for at least 5-10 minutes. So you'll need to double that amount to have enough to make this recipe. I hope that helps! :)

Margaret Murphy Tripp said...

Aw, my mother used to make these when I was growing up...I was just thinking about them the other day!

Deborah said...

Hi Brandie ... I'm your newest follower, and I can't wait to try these biscuits on the men at my husband's monthly prayer breakfast!! He's the biscuit-and-gravy guy, and these will be much better than what the men are use to eating! I have yet to make them for the breakfast myself, but now that I have this recipe, well, I'm a gonna! lol!! I'm so blessed to have stumbled onto your site over on Pinterest! I'm following you there, as well as on my blog here, and I also see that you're over on Facebook, too! Your recipes will be easy to access!! Yay!!

Do you have a cookbook?! If not, well, you need one!! I'd be the first in line for a signed copy!! I love the ease and simplicity of your recipes! You have a blessed week! :)

The Country Cook said...

Deborah, bless your heart! What an amazing comment! Wow, thank you so much. You have made my day. Thank you so much for being here and hanging out with me. I really hope your hubby and his prayer group enjoy these biscuits. I'm a huge fan of biscuits and gravy!! No cookbook but the thought of anyone even suggesting I have one just tickles me pink - thank you!!

Anonymous said...

Made these last night to have with a chicken stew. Delish! I put Tex-Mex blend grated cheese on top. Could be our location but next time I am adding 2 more Tablespoons of flour and using a 9x9 pan. Mine were huge! Had one for breakfast today with cream cheese and home made berry jam. I can feel the pounds coming on but I don't care :)

The Country Cook said...

So happy you liked them! They do get pretty big..lol. Cheese on top sounds heavenly - great idea!

Anonymous said...

Does the salt have to be the Kosher kind?

The Country Cook said...

Anonymous, if you don't have kosher salt, then use table salt and cut the amount by half since table salt has more sodium than kosher salt and also be sure you are using unsalted butter. OR, if you want you could use salted butter and just cut out all additional salt. I like to use unsalted butter because it lets me control how much salt I'm adding to the dish.

Anonymous said...

I made these alongside a chickey and corn chowder for dinner and let me tell you this was the most fabulous dinner I've had in a while! These biscuits are TO DIE FOR! I just found a new go to recipe! Thank you!!!

The Country Cook said...

Yay!! So, so happy to hear you loved these!

Anonymous said...

I made these biscuits on Sunday and they were delicious.
Thank you so much for posting this recipe!!

The Country Cook said...

So happy you enjoyed this recipe! And thank you so much for taking the time & letting me know how they turned out for you!!

Jan said...

I made these last night, let me just say....AMAZING!! My husband said, "now these are the ticket!!". Thank you very much for THE best biscuit recipe!!

The Country Cook said...

Hi Jan!! Thank you so much for taking the time to let me know how they turned out for you!! So happy you enjoyed these!!

Holly=) Anthony said...

Hello! I found your recipe thanks to Pinterest and made your biscuits tonight. I used whole wheat pastry flour and a touch more buttermilk, just to be on the safe side. I also let them sit in the pan for a few minutes before putting in the oven (I've found letting whole wheat baked goods sit and hydrate for a few minutes turns out moister, softer goodies!). My only 'complaint' is that I did not read through all your comments until they were already in there baking, and thus did not realize that kosher salt and sea salt are not perfectly interchangeable. So this batch came out a spot on the salty side. =/ Would you consider putting that in parentheses after the kosher salt in the ingredients? I probably should have known that, but I didn't! Otherwise, this technique is AWESOME and the texture and flavor is SOOO good!! I'll probably slice these into thin slices and toast to make 'panko' breadcrumbs. Thank you so much for sharing!!

Joan said...

I could eat the entire pan in one sitting they are so good. I used low fat butter milk and next time I am going to experiment with the powdered butter milk. Easy and very tasty!!!!

Lisa said...

Funny story: I was so excited to make these and made them for company one Sunday morning; just knew they'd be perfect. During the baking time, my husband said, Hon - is something burning? Oh boy...not a good sign. I saw that there was smoke coming out of the vents of the oven so I carefully opened the oven and the house filled with tons of smoke; we had to open all the doors, windows and start the fans. The butter boiled over the biscuits and covered the bottom of the oven...needless to say the biscuits had a smokie taste. We still ate them but I guess next time I'll be more careful. Any on keeping the butter in the dish for next time? LOL

The Country Cook said...

Oh no Lisa! Well, I gotta say that is a new one on me..lol. In all the times I've made it, I don't recall that ever happening. I guess you could cut down on the amount of butter or use a 9-inch square dish instead of the 8-inch square. I've made these with half a stick of butter before and the taste was still good!

Dena Renee said...

I am looking forward to trying this recipe. But, had a quick question - have you tried freezing these? Either before or after baking? If I start using this recipe, I might need to make just 2 or 4 and even in the smallest pan I might end up with 6 cooked biscuits. I'm just wondering about their freeze-ability.

Thank you!

Dena
www.blueridgeinnbandb.com

The Country Cook said...

Hi Dena! Thank you for your comment! I have not tried to freeze this. I have a very small freezer and space is very limited so I mostly keep frozen ground beef & veggies in my freezer, no extra room for fun stuff like biscuits. I don't see why you couldn't freeze these if you have a food saver. I suppose the real enemy to anything you freeze is freezer burn. So packaging these up airtight would be key. Maybe flash freeze them first, then seal them up in a freezer safe bag, removing as much air as possible. If you give it a try, let me know. I'd love to know how it turns out for you. :)

Jen said...

These look really good! I saw that you use all-purpose flour. I've seen a lot of buttermilk biscuit recipes that call for White Lilly flour and claim that it's the best, but last time I tried to make biscuits with White Lilly my biscuits came out tasting like cornbread. Have you had any luck with White Lilly, or would you recommend just sticking with regular old white all purpose flour?

The Country Cook said...

Hi Jen! White Lily is a popular brand of flour in the south. You can get White Lily All-purpose flour, self rising flour and they also make corn meal. I'm not particularly devoted to any one brand of flour. I usually go with whatever is cheapest or on sale to be honest. For me, the main key for these biscuits is the buttermilk. Now, you can make your own buttermilk using sweet (regular milk) and vinegar or lemon juice but I still don't think it gives you that nice thick consistency of true buttermilk so if I'm picky about anything in this recipe, it's the use of buttermilk. Hope that helps! :)

Edgar said...

These are the best!!! I have them 6 or 7 times since you first posted this recipe - and everyone that has tried them raves about how good they are -- THANK YOU!!!!!!

The Country Cook said...

Hi Edgar!!! So glad you are enjoying this recipe!! Thank you so very much for taking the time to let me know!!

Anonymous said...

OMG this is a great alternative when I am not in the mood to roll dough or when I can not find my cutter...plus it is perfect for teaching my daughter how to cook. Can you make them in a 13x9 dish because they came out really thick the last time we made them.

The Country Cook said...

I prefer these on the big & fluffy side but if you want them a lot smaller, you could make these in a 9x13 pan. I've never made it in that size of a pan before so I'm not sure exactly how thin they would be...
:)

The Country Cook said...

There was a comment on here about using I Can't Believe It's Not Butter - not sure where the comment is but I'll answer in case you check back. :)
I think this is one of those recipes where you really gotta follow the exact ingredients. Now I have used Smart Balance butter baking sticks and those worked great. But I wouldn't recommend margarine for this. And the buttermilk adds a lot of flavor as well. Hope that helps!

kew21961 said...

Totally awesome! Thank you for sharing.
I made this for the 2nd time tonight, using the correct amount of butter milk (not enough last time - but still good!)and this time my cast iron skillet (instead of a glass pan)
They ROCK!

Susan said...

I made these biscuits last weekend and they came out awesome! I didn't have buttermilk, so I used the old tablespoon of lemon juice to one cup of milk trick. Fluffy and just delicious. Will definitely be making these again. Thank you for the recipe!

Cindy said...

Oh my word!!! Those sound absolutely amazing, I am going to make those one day very soon!
Thanks for the recipe and for putting it on Pinterest.
Hugs, Cindy

Anonymous said...

These are GREAT!!! I'm not much on biscuits, but these are awesome! I made two batches today, one with regular sugar and the other with Splenda. Even after they have sat and got cold they taste good.
Thanks for sharing! :)

Bella said...

Hello,
I don't know where I went wrong....I ended up with nine little bricks. Definitely going to try it again, they sound wonderful!

The Country Cook said...

Hey Bella - I'm by no means an expert on baking but I can tell you I've made these more times than I can count & they've never turned out like bricks. It sounds like you might've forgotten to add the baking powder. Generally, if some sort of leavener is not added like baking soda or powder or yeast, your breads will be dense and hard. Hope that helps!

Anonymous said...

I am going to try these in wheat as well as ALL Purpose Flour. Pray they turn out as our Bishop is coming in the morn...LOL!!!

Shandilyn said...

Seriously...don't wonder if these are good...just MAKE them!!! I made THESE to go with my crockpot roast that the whole family raves over...and all I heard...is "hey..where's the rest of the biscuits?"...when they were gone...tomorrow a double batch!!! TRUST ME...just do it!!!

MiXeDesigns Lab said...

Just did this... and they are delicious!! Yummy! will send you a couple of pictures through Twitter! Since in Spain is impossible to find Buttermilk, I just used reg milk and put some lime in it so it was more thick in consistency, and it worked out great =) Thanks for sharing this wonderful recipe!!

Anonymous said...

I made these for the first time and I think they will be in my recipe file. My daughter like them so I know they were good.

J said...

I'm going to try these today, can't wait!

Aunt B said...

I made these for breakfast on Saturday and they were wonderful! I've shared the recipe on my FB page and I'll be linking to it in my "What We Ate" blog post today. Thanks for sharing the recipe.

Betty@SouthernGrace said...

Newest follower! Excited to find your blog. Hope you'll come follow me too :)
betty

Anonymous said...

Just made these tonight. Didn't have buttermilk so used sweet milk mad vinegar. I think I will cut out some of the butter next time but we loved them! Definitely going in my fav file!!!

Danielle said...

Made these for supper tonight. YUM! I used Self rising flour, milk and sugar and of course butter. They were huge! Thanks!!!

Anonymous said...

I made these last night, only I added minced garlic and baked it in a loaf pan! Delicious home-made garlic bread!

~Heather~ said...

Ok I decided I wanted to have a quick and easy biscuit to make really quick for my biscuits and gravy dinner. And remembered that I had pinned this recipe months ago. Decided to try it so ran to the store real quick to pick up buttermilk instead of making some. Just pulled these out of the oven and put the sausage gravy over it and just took my first bite........O. M. G.!!!!!! These are so good. Nice and crispy on the outside and soft and buttery on the inside. I can't wait to try them with jam. Thank you so much and I'm so glad that I remembered I had your recipe pinned in Pintrest.

SuNsHiNe said...

easy to make !love baking ! look yummy!




BISCUITS

Kari Lindsay said...

I made these bisuits lastnight after seeing them on The Better Baker blog. They were de-lish. I do, however think they should be called Butter Soaked Biscuits! Can anything cooked in a stick of butter be bad?

Hopeclark said...

If you are looking at this recipe and debating wether to make it or not my suggestion is to go ahead! This is a recipe you will want to keep in your recipe file. I have been on a mission to find a recipe for what I invision as the perfect biscuit and this is it! I've tried every one I've come across, including Paula Dean and Martha Stewart, and this one is perfect. Ive made them several times and they always come out great. I also use this same recipe for dumplins. I just add more flour while rolling the dough out. Next time I'm gonna try to cut back on the butter cause it worries my husband. Thanks for sharing this recipe. If it was mine I would be stingy and keep it all to myself. LOL ;)~

Diane said...

WOW....I have been try'n to make biscuits to suit my taste for 64yrs....I have FINALLY found the recipe...my only regret is that I am pretty sure I will have to buy bigger clothes in a few months. These are soooo DELICIOUS..the taste & texture I've been search'n for...Thx a million!

Dede said...

Just saw this on Pintrest, can't wait to make them, but GF style :)
Hope I will do them justice.

Gina said...

I just put these in the oven right now. I added garlic powder..pepper..cayenne pepper and onion powder..and on the top of it hot sauce...cant wait to try them. My sister tried the recipe with garlic in it..and it was awesome. Thank you for this. Found on Pinterest

mamahoward said...

I have recently had knee surgery and am not able to stand for long periods of time. I have been missing cooking and baking SO much! This looks like something I could handle! I'm going to surprise my family with these tonight! Break out the new jar of pumpkin butter....a feast is on the way! Lol I'll let you know how it goes. BTW, I sure enjoy your blog!

Anonymous said...

I made these but added bacon and chedder cheese and they were fantastic. Will be making them again soon. Leftover biscuits are great heated up in the micro and delious with my homemade red beet jelly!

Anonymous said...

I made these today with my Thanksgiving Brunch! Wow! Every one loved them. I will be making these a lot! I used a 9x13 pan and doubled the recipe...Perfect!

peggio said...

Made these for breakfast today and they are so light and fluffy I wanted to eat the whole pan! Didn't have enough buttermilk (just 1 C in the freezer) so I made up the difference w/some plain yogurt and cream - they came out lovely!
This is a keeper recipe for me, thanks for sharing!

Terri said...

Our dinner guests loved these biscuits. This recipe is now in my recipe box and my guests. Simple and delicious.

Angel Parker Presley said...

Gonna try and make the tonight wish me luck :)

Anonymous said...

Made these tonight!! Oh my goodness! These are definately becoming a staple in our household! YUMMY!

Tina Martin said...

I made these for breakfast this morning! They were so good! Thank you for sharing your recipe!:)

renee said...

I have never been able to make homemade biscuits before today...mine were always hockey pucks until now...I have a theory...see my very first granddaughter was just born 2 weeks ago...making me a Memaw now...and everyone knows only Memaws know how to make homemade biscuits (well maybe that awesome super easy recipe had ALITTLE bit to do with it too) thanks

The Country Cook said...

Woo Hoo! I just love reading these wonderful comments! So, so happy you have had success with this recipe.
Renee - nope I think you got it right. Memaws just have that special touch!! Congratulations!!

Anonymous said...

I was wondering... can u double this recipe for a 13×9 pan? I have a big family lol

Anonymous said...

Amazing!! I only had skim milk, but I added vinegar to it. Batter was a little runny, but they turned out great! Love. Love. Love. Thank you! Jennifer

Bridgid said...

I made these tonight. My 2 year old is such a picky eater and he loved them! He asked before bed if I could make them again tomorrow. Thank you for sharing such a great recipe!

Lesley said...

I just made these tonight using a 13x9 pan. At first I thought that it was a bad idea to try it because I was having trouble spreading it out with my hands, along with a scapula. I eventually got it to work. I forgot to cut them into squares, but they did come out very well! From the picture on this page, my biscuits came out 1/3 of the thickness. They were very good! I liked using the 13x9 pan so that it can feed more people!

Vanessa said...

Hi, saw this recipe on Pinterest. I just made these and they are so easy and taste really good! Thanks for such an easy and tasy recipe. I did use, 1 2/4 Cup 2% milk and mine were done in 15 minutes at 450F. I love how rustic and homemade they look. ;)

Renee Bentz said...

These look so easy never made biscuits because of all the work! Im going to double the recipe and cook in a 13x9' pan to serve more people!

Smelly Butt's Ama said...

i replace all purpose flour with soy flour or almond meal, do i need to change the amount of other ingredients? Also can i use heavy cream to replace buttermilk? I am from malaysia so it is hard to find buttermik here. Thx!

Melissa can't wait to be Runyon said...

Made these for breakfast/supper tonight. They were so very easy and delicious!! Thanks for making me feel like my Mammaw, now I have a delicious biscuit recipe as well.

Renee Bentz said...

I would like to mak this and double it but i do not want to use 2 baking dish would you use a 13x9 or i think i have an 11x9 baking dish?

The Country Cook said...

Ama - I've only ever made this with buttermilk. You can make your own buttermilk by adding a bit of lemon juice to your heavy cream. It will come very close to the flavor & texture of buttermilk. I have never cooked with soy flour or almond flour so I honestly could not tell you how that affects the other ingredients - I'm sorry!
Melissa - so happy this was a hit for you. Thank you for taking the time to let me know!
Renee - you could make this in a 13x9 pan. You could use this same recipe & put in the larger dish - they would just be a lot thinner or you could double this recipe for the big fluffy ones. I would just out a baking dish under your pan to catch any butter that might possibly bubble over. :)

JLM said...

I stumbled upon your site and just tried out this recipe. The biscuits are great! I'll warm up some for breakfast in the morning. Looking forward to trying out some of the other recipes here.

Anonymous said...

Hi, new to your site. Anxious to try this recipe, I can never seem to make biscuits that meet my standards. Noticed you have a picture of reduced fat buttermilk. Is that your preference?

Judy said...

I have pinned your site and love the recipes and Thanks for the biscuit recipes No worry about salt for High blood pressure with the All purpose flour. They are great thanks . I also tried the praline cake I was sooooo good thanks I can't say thanks enough ...

Natasha Graf said...

Thank you for this recipe, I made it tonight and it was delicious. You've got a new fan. Love your site!

Cheryl Wimberly said...

Thank you! Trying them this morning!

Andrea H said...

Made these last week and my family enjoyed them so much that I bought a big thing of buttermilk to make more this week. Thank you for the recipe!

pyejammies said...

Oh dear I must have done something wrong as mine just didn't turn out right. I struggled with both the ingredients and the measuements as I am British but I enjoyed trying these.

Anonymous said...

Can't wait to try this! I have to say, though, that I'm a Southerner and have been all of my life and have never used the term "sweet milk" and only heard it for the first time about a year ago.

Michele George said...

I made these using your recipe and my husband said they reminded him or Cracker Barrel's biscuits! That's saying a lot :) Very easy to make and super tasty. Thanks!

Lori said...

Could I just use a stick of country crock butter? I read the ingredients and it does have salt, so I would skip the kosher salt then, right?

The Country Cook said...

Hi Lori! Country Crock is not butter, it's actually margarine. The high oil content in margarine does not work well with these biscuits. You really need to use real butter. Hope that helps! :)
Michele - thank you!! I am so happy this was a winner for you! ~Brandie

ola adkins said...

hi i love ur recipes.can i sub.kosher salt to table salt and if so how much?and is kosher and table salt the same?

Lori said...

I made these just a little bit ago. I followed it to a T. Mine really had no flavor on the inside and seemed like they could of maybe baked longer? They was fluffy but kinda seemed too mushy. What could I have done?

The Country Cook said...

Lori - hi! Sorry that didn't turn out like you expected. There's really no way to know unless I'm in the kitchen with you. I have literally made these hundreds of times using this exact recipe and I can't say I've ever had that problem. The only thing I can guess at is a lot of people mistake margarine for butter (see comments above). You have to use real butter (no substitutes)and I only use real buttermilk (not milk or milk with vinegar or lemon juice added). Milk absolutely cannot be substituted for buttermilk in this. If you did all that, the only thing I can assume is perhaps you need to double check that your oven is heating to the proper temperature by getting an oven thermometer. Most ovens, over time, can overheat (even though the digital display at the top says 350) it may actually be overheating or underheating by a few degrees and that will throw off the time to cook. For example, my oven says it is heated to 350F but when I put an oven thermometer in there, it actually is only really heated to 339F degrees, so I have to adjust the temperature up a bit to get it to truly come up top 350F. Hope that helps! :) ~Brandie

Linda-Sue Allen said...

I made these just this morning. It really brought back memories for my elderly mother. She is going to be 87 on her birthday and suffers from Alzheimer's. When I was small, my grandmother and aunts called biscuits made like this "Hoe Cake". The recipe amounts were not set or passed down in my family; everyone just learned to put in an amount that "just looked right", so you never had Hoe Cakes exactly the same way twice. Over the years, I had forgotten the ingredients and amounts (since I was a child when my Nanny and Aunts died so I didn't have a lot of instructions on how to do this). Anyway, finding your recipe on Pinterest was simply a God-send. At breakfast this morning, my mother perked right up and said "You made Hoe Cakes!". What a blessing this was for her. She enjoyed every bite and talked about when she was younger and how her mother had made Hoe Cakes for the family. I bet I will be making these on a regular basis from now own. Thanks so much for sharing this recipe.

Shona Marie said...

Mine turned out lovely!!! I have never been able to make a biscuit ever!!! So I was so proud I was able to make my southern boyfriend a good biscuit! <3 Cheers!

Anonymous said...

These are gorgeous! Made a batch for my Sunday roast chicken, and my kitchen smells divine! Thank you so much!

Lindsey said...

Just made these and they were the best biscuits I have ever made! I didn't have an 8 inch square pan, but they cooked up just fine in my 9x13 inch pan. I also used self rising flour and just left out the extra salt and baking soda. My mother usually makes the biscuits and once she tasted these she dubbed me the biscuit maker of the house lol. I could eat the whole pan of them with honey! Yum. :)

kathyskitchentable said...

I made these last night for dinner and they were great! The best biscuits ever! I have never been very good at making biscuits but these were so easy! Thanks for a wonderful recipe.

Brandie @ The Country Cook said...

So sweet - thank you!

Brandie @ The Country Cook said...

Oh wow - that is SO great to hear! Makes my day to read comments like that. You are now Queen Biscuit Maker!

Brandie @ The Country Cook said...

You are so welcome and thank you for taking the time to let me know how they turned out for you!!

Anonymous said...

I just made these tonight, tonight and I can't get over how great they are. I used powdered buttermilk, and reconstituted it to make 1 1/2 cups worth of buttermilk. It needed more liquid, so I added about a 1/4 cup of milk. Thanks for sharing this recipe! Stephanie

Stephanie said...

I made these last night at my boyfriends house. (a not so stocked kitchen by the way lol) I used homemade buttermilk with 2% milk n vinager. Did not have unsalted butter so I just used regular and since I used that and did not have Kosher Salt I just sprinkled the salt shaker a few times and prayed! They came out FANTASTIC! And altough I Fancy myself a decent cook and baker biscuts and pie dough have been my nemisis for years! This will be my new go to biscut recipie! Thank you sooo much!

Anonymous said...

Do u need baking powder if u use self rising flour.

Anonymous said...

I have made these several times and it is now the only biscuits I make. Thank you for a great recipe. They are so easy to make and the are AWESOME.!!!!!!!!!!!!!!!

Brandie @ The Country Cook said...

Love hearing that Stephanie!! Yay!!

Brandie @ The Country Cook said...

Nope, it's not necessary. Just make sure your self-rising flour is fresh stuff and hasn't been hanging around too long in the pantry :)

Brandie @ The Country Cook said...

Woo hoo! SO happy to hear that!!

Brandie @ The Country Cook said...

Thanks so much Stephanie! Glad they turned out good for you!

Anonymous said...

I just made these.... all I can say IS AWESOME! Thank You for Sharing! Sandra

Anonymous said...

Would u be able to double recipe and bake in a 9x13 pan?
Donna

Anonymous said...

I haven't made homemade biscuits in over 20 years. The first and last time I made them they came out so hard my husband and his friend took them outside and used them in place of their skeet when they were skeet shooting. My daughter has heard this story many times and said she didn't want any involvement in the disaster when I asked if she wanted to help me. She suggested I stick to the can kind. Thanks to your recipe my biscuit making skills have been redeemed and my husband had to eat his words (the best part).

Thanks again.

Anonymous said...

I made these for our church Homecoming this afternoon and doubled the recipe and put it in a huge pan. They looked great! I used salted butter and went against my gut feeling and followed the note to NOT add additional salt to the flour mixture. I wish I had. They are o.k. but really need some salt. (I had to sample the corner biscuit because I was curious as to how they came out.) I love the buttermilk flavor and texture, and of course, the butter! However, they are lacking in flavor and I know it is because they need some salt. Just a helpful hint... NOTE: I am also taking the pork chop hash brown casserole and banana pudding poke cake! I used your site for ALL my Homecoming recipes and can't wait to see how delicious the other recipes are!

Anonymous said...

The amount of salt in salted butter really varies across brands. Bummer that it didn't work for you, but I've had the exact opposite problem before when I used salted butter in a recipe calling for unsalted. Try these again, because they really are awesome (though a little too buttery for my family! We had to reduce the butter, sacrilegious I know).

Andrea said...

I just want to say that I love your blog and have tried several recipes already! Kudos!
I am not a biscuit eater, but I make them for the others at my house who love them. I made these for the first time two weeks ago and have made them twice since then. They are in great demand and have now replaced the Pilsbury Grands I usually have in my kitchen. They have been eaten with soup, gravy and warmed up with honey. They're super easy and even I enjoy them!

Anonymous said...

can I use baking soda instead of baking powder

JustMe said...

I will be making these. As to the missing biscuit cutter - I keep mine in the flour canister. Been doing it for years after seeing my mother-in-law keep her cutter there.

srb427 said...

These look great! I will definitely try them but I don't think I will be spreading any extra butter on them after they bake! Ha! :)

Dana Rowan said...

Holy COW!! I like biscuits, I mean...they're good. I don't usually get overly excited about them, however. They're usually just on the side of a main dish or used as a vehicle to shovel sausage gravy into my face. But THESE. Dear Lord in Heaven! I practically had a seizure when I bit into one, hot out of the oven! The bottom was a little more buttery than the rest of the biscuit, the middle was perfectly done and nice and fluffy, and the outside had a salty, buttery crust. Awesome! I used 1 c. buttermilk and 3/4 c. heavy cream with just under a teaspoon of lemon juice added. I also left out the salt since I used salted butter, but I will add it next time, as I prefer a little more salt. There is no need to top these with anything...they're THAT good! SO easy to whip up, too. I am going to double the recipe next time and use a 9x13 pan. I know that once my 17-year old son wakes up these will be G-O-N-E!

Anonymous said...

You won't miss the baking soda in these biscuits. I made them and I ate them...best biscuit I ever baked or tasted...

Dana Rowan said...

My neighbor saw my post on Facebook and wanted to know where all my yummy recipes were coming from. I turned her on to your website, and she made these biscuits and the Pina Colada poke cake the next Sunday for Sunday dinner. : )

Kendra said...

I have spent years trying to make the perfect biscuit with just the right taste and texture. Soft on the inside a little crunch on the outside, so they don't crumble when you eat them. This is it, and it didn't involve cutting in lard and covering my kitchen counter in flour. I've made these a few times now and I don't know that I will ever make traditional biscuits again. Last night I made a half batch because it is just me, my hubs, and my 5 year old little boy. I put the pan with the butter in the oven to melt while it preheated and then instead of pressing all the dough in the pan, I used a scoop and did drops. They turned out the perfect size for my son. The great thing about these is they stay soft for a few days. I just reheated a few for my lunch and they still taste fresh out of the oven. That is a feat I have found impossible for traditional homemade biscuits. I have also successfully used a 50/50 mix of sour cream and milk in place of the buttermilk. I consider myself an experienced cook and am not usually blown away by a recipe. But I just keep shaking my head wondering where this has been all my life. I so appreciate your simple family friendly recipes that are easy for a working Mom to get on the table during the week. Ever since I discovered your website, I find myself coming back daily to see what looks good for supper.

Anonymous said...

omg you had me at biscuit! can't wait to try these

Amanda patton
nathanandamanda@gvtc.com

JudithIrene said...

Hokey doodles!!! do these biscuits ever rise wonderfully! they're still hot so I haven't tasted them as of yet ... can hardly wait! :)

themcvays said...

Howdy-do,
My 7 year old made these ( and she even made a couple of mistakes) and these are amazing! We'll be back to try out some more of your yumminess!
The McVay Ladies

Anonymous said...

Best biscuits ever!! Have made them several times now. Try adding a bit of shredded cheese to the dried mix. Sooo Good!!!

Anonymous said...

Made these biscuits for dinner tonight. They are great! Added some garlic powder to the butter (yum!). Will make these again for sure!!

Ruthie said...

These biscuits look so good, Can't wait to try them. But I was wondering do you have to use Kosher salt?

Anonymous said...

These biscuits look great, I wish there was a way to print them so I could go make them right now.

Anonymous said...

Absolutely the best biscuits I've ever had. This will become a staple recipe for us.

Linda Digue said...

Just made these. I also used a 9x13 pan but did not double the recipe. It was enough to fill the pan. I used 1 stick of salted butter. Next time I will use 1/2 stick and add salt to batter to give it more flavor. This is a real keeper

Lynn Vining said...

I screwed up and didn't read the notes first! LOL
I've made biscuits and I know better, but today I goofed and put all the buttermilk in at one time! Ironically, I thought I had more flour... BUT NOOOOO! Oh well. They are in the oven, and we shall see! (I told you that I'm not a baker! LOL)

Ma_King/ AuntBee1945BK said...

Love cast iron pan, have a meat loaf in one right now.
Going to make these biscuits.

Anonymous said...

i made these biscuits the other nite they had a good flavor but i must have done something wrong cause they came out heavy in the middle instead of light and fluffy the only thing i changed in it was i used reg buttermilk instead of fatfree buttermilk could that have been my problem please let me know thanks.

Anonymous said...

Hi Tom. I got this recipe from the Pioneer Woman and my family LOVES it!! Take fresh sausage and remove "skin". Put butter in pan and cook sausage. Don't drain!! Add flour and mix with sausage 2-3 Tablespoons depending on how much gravy you want. Add milk and let it cook to a boil...Add more milk if it's too thick. My family likes thick gravy. If there isn't enough fat in the pan you can always add more butter. The flour should "disappear" into the sausage before you add the milk. Enjoy!!

germaine said...

Made these tonight, they came out on the heavy side but were still good. Will be making them again due to buying two liters of buttermilk.lol

Cindy Baird said...

Amazing, Thank you for this recipe.

Sarah said...

Do NOT do! They are not the same and will alter the taste as well as the chemistry of the biscuit.

Anita said...

Dearest Sweetest Brandi,
You are my go to for any and all recipes. I seriously can't remember where I first encountered your butter dipped biscuit recipe (more than likely Pinterest, I just love that place) but it looked good to try so I booked marked it and checked out the rest of your site. Please don't ever quit! I love that you and your son cook together. My son and I do too. He's 21 now so he has been cooking a while. He likes your site too! Keep up the good work! I will tell as many people as I can about your site and let them be wowed like me! Thank you for sharing!!!!

Anonymous said...

I made these biscuits for a brunch that I prepared for my wife on our recent anniversary They are awesome and easy enough for a guy to make. We made them again when we traveled last weekend for Homecoming at my older daughter's school. Our picky 15 year old loved them! Thanks for the recipe.

Diana said...

Thank you Anonymous for the Gravy recipe to go along with the biscuits! My family will love this! My mom always had us over for biscuits and gravy and she is gone now.

Anonymous said...

I can't wait to try these. My quick question - should leftover biscuits be stored in the refrigerator, or can they be stored at room temperature?

Casey said...

Just made these tonight---they will definitely replace my canned biscuits! They were so delicious and were so easy I could make them in no time, even while chasing my 21 month old! Thank you so much for sharing!

Donna Askew said...

Cant wait to try these. This came up on my FB page as my son was researching the internet of where I was going wrong trying to make a good, fluffy homemade biscuit! Definitely give this a try!

Anonymous said...

I make homemade Villi yogurt and kefir. Any advice on which would make a better substitute for the buttermilk? I change up the fat content (2 percent,whole or 1/2-whole and 1/2 & 1/2 depending on what I am using the recipe for.

gullreefclub said...

My bet why there is only Baking Powder and no Baking Soda in this recipe is that it is a variation of a Cream Biscuit recipe. Cream Biscuit recipe are generally Four, Cream, Baking Powder, Salt, and melted Butter to dip or brush the Biscuits with to crisp and brown slightly when baking.

The other reason for just using Baking Powder at what seems like almost double the amount of recipe that used both Baking Powder and Baking Soda requires a bit of understanding what and how Baking Power and Baking Soda works. Instead of me trying to give you a long drawn out explanation, you would be better reading these web articles http://tinyurl.com/bnudbuy and http://tinyurl.com/l69ejuy

PS: Another reason to use just baking power instead of both Baking Powder and Baking Soda is to help control over-browning of the biscuits especial with the melted butter that would be on not just the bottom and sides but also on in little pools on top of the biscuits while baking also.

Breonna Van Patten said...

Instead of a biscuit cutter, I love to use a canning lid ring, or a wide mouth glass! =)

SaRaH said...

I really enjoyed these biscuits! So easy to make and so delicious!!! I'm not sure what I liked more, the crunchy crust of the biscuits or how easy they were to make. Thanks for sharing!

journaldreamer said...

Love this recipe- will try it for the first time tomorrow on Thanksgiving- two questions- Can I make a double batch in a big casserole dish and can you make ahead of time and reheat???? Thanks- I will check back today, hopefully there's an answer!!!

Anonymous said...

you came to the web site to get the recipe, and then ask can I substitute baking soda for baking powder? just follow the recipe, good lord. yes by all means substitute baking powder with baking soda, when they tast like metal don't say anything. she's done all the work for you, just follow the directions.

Jane said...

Just made these for Thanksgiving morning and they were g r e a t ! I also cut the butter to 1/4 cup and they were still awesome! This has now become my only recipe to make biscuits. Kind of remind me of drop biscuits:):)

Anonymous said...

I made these and they are wonderful. I was so pleased with how they turned out. They are so buttery and they rose perfectly. Yummy!!!!!

Anonymous said...

Made these using self-rising flour omitting salt & baking powder.They were delicious. I'm not much for the taste of biscuits made with all-purpose flour, plus this way is easier

Josie said...

Best.Biscuits.Ever.

Brandie Skibinski said...

Thank you Josie!

Brandie Skibinski said...

That is so fantastic to hear. So glad you loved them!

Mandy Weller said...

These Biscuits are soooo good that im afraid they may make
the husband and I gain lots of extra pounds this Winter.
Oh well at least our taste buds & tummies are Happy!
Ty so much 4 sharing Brandie :)

Tammy said...

Its cold and snowy here in Ohio this morning so I tried your biscuits they are just wonderful so fluffy I used regular milk tho and made white pepper gravy super delicious :) Thank you kindly for your recipe..

charlene said...

I just made these and they are one of the better ones I have made from scratch.. Mine usually come out like hockey puks, but I did use salted butter and omitted salt in the recipe I do have to say I will not be doing that again , biscuits seamed bland, I really think this recipe has to be fallowed exactly, no substitutes so off to the store I go for unsalted butter.And I think I need to turn my oven down slightly to cook a little longer. OH and i bought powdered buttermilk so i have it on have all the time due to the fact I live so far from a grocery store.

Ramona Quimby Lives said...

Just ate one - they're unbelievably good. I didn't even follow the recipe correctly, because I have a very specific mental illness that will not, for reasons unknown to science, allow to to exactly follow a recipe, but they are still the fluffiest, softest (on the inside - wonderfully crunchy outside), biscuits I've ever had.

Cannot thank you enough for this recipe & method.

Deanna Smith said...

Just made these. They remind me of the ones I got in highschool. Thank you.

Paygie said...

Made these tonight and they are super easy and yummy, will make again, Thank you for sharing!!

TxMomof2 said...

The first time made these I used Pillsbury flour because that's what I always used. Yuck! They were like hockey pucks. So I searched for White Liliy flour. Didn't think it would be so hard since I live close to Houston. Turns out only certain Randall's have it. Made some with this flour and OMG. I couldn't believe the difference. I ended up making two batches. They are out of this world!!! Thank you for the super easy recipes-as long as you use White Lily flour!!

Anonymous said...

What about white lily self rising? Minus the baking soda, salt, etc. I make a great biscuit with crisco and butter and butter milk....but hate rolling them, wonder if I mixed it the same as I usually do but bake this way, if it would work?

Anonymous said...

I rarely use all purpose flour but keep self rising flour in my pantry at all times. Can I do this and just avoid the baking powder? or how would that work?

Donna Barnes said...

I always have a can of powdered buttermilk on hand. It always substitutes well in every recipe I've tried. It's very economical if you don't use buttermilk often, as the powder keeps well in the fridge. It's available in the baking aisle.

Barbara Stevenson said...

I made these this morning following the recipe exactly using lightly salted butter. They turned out exactly as pictured and are light, fluffy inside, crispy outside and delicious. I used an 8" square GLASS baking dish and baked for 25 minutes at 450.

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