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) salted butter*
2 1/2 cups all-purpose flour
1 1/2 tbsp. granulated sugar
1 1/2 tbsp. baking powder
1 3/4 cup buttermilk (must be buttermilk, not regular milk)
Directions:
Preheat oven to 450F degrees.
In a microwave-safe bowl (or you can use the baking dish that you’ll be baking these in if it’s microwave-safe), melt stick of butter in the microwave. Put melted butter in an 8×8 baking dish.
In a medium bowl, mix together the flour, sugar and baking powder.
Pour in the buttermilk.
Stir until a loose dough forms. Batter will be sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or your hand.
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.
Bake for about 20-25 minutes, rotating dish once during baking. 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.
Slice and serve with butter!
Cook’s Notes: If using unsalted butter (as shown in the video), be sure to add 1 tsp. salt.
Enjoy!
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recipe modified from original Betty Crocker recipe
Butter Dip Buttermilk Biscuits
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: bread, Side Dish
Cuisine: American
Servings: 9
Calories: 255 kcal
Ingredients
- 1/2 cup salted butter 1 stick
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1 1/2 tbsp baking powder
- 1 3/4 cup buttermilk
Instructions
- Preheat oven to 450F degrees.
- In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.
- Put melted butter into an 8x8 baking dish.
- In a medium bowl, mix together the flour, sugar and baking powder.
Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.
- Bake for about 20-25 minutes, rotating dish once during baking.
- 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.
Recipe Notes
If using unsalted butter, be sure to add 1 teaspoon of salt.
Nutrition Facts
Butter Dip Buttermilk Biscuits
Amount Per Serving
Calories 255 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 141mg 6%
Potassium 302mg 9%
Total Carbohydrates 31g 10%
Dietary Fiber 0g 0%
Sugars 4g
Protein 5g 10%
Vitamin A 7.8%
Calcium 14.9%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.
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
You won't miss the baking soda in these biscuits. I made them and I ate them…best biscuit I ever baked or tasted…
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 buttermilk will react with the baking powder in the same way baking soda would. That's why you don't need the baking soda .
I have a question….i made this recipe this morning and did exactly like it called for…they came out golden brown but seemed to be a touch doughy still inside (although they were still good)….would our higher attitude have anything to do with it…like the temperature setting for oven or the time to cook…? just wondering…i know when i bake a cake i have to go by the higher altitude setting….Thanks
Hi Sue! Yes, I think you are correct! I am not familiar with higher altitude baking but it is possible that you would need to add onto the cooking time. If it is still doughy in the middle, it just didn’t have enough time to bake 🙂
Just found the recipe, is there a carb count for the biscuits ( here in UK we call them Scones)
I use 1/4 cup less buttermilk and the come out perfect. (Adjustment I made after first couple of times making them) we love this recipe
Mine came out gooey in the middle and golden and crisp on top. I left it in the oven another 15 mins. And still came out doughy.
I simply used a slightly larger square pan. Stopped the doughiness for me.
Smart foodie🤓🙂😀
If you don't have buttermilk can you substitute the milk/vinegar mixture? (where you use 2 cups milk minus 2 tablespoons and replace with vinegar and let sit. But of course only use 1 3/4 c of that)
Yes, that is what I did and they turned out amazing!
Simply put, baking powder contains baking soda.
I’ve always put shortening in my biscuits…does the butter on the outside take the place of the other inside the biscuits?
I have made these biscuits so many times now within the past year… my latest batch being this morning. They’re crispy-ish outside and soft inside – a perfect combination. My old favorite buttermilk biscuit standby recipe my family had used for decades is now basically out the window. We all love this recipe now.
because you are using baking powder
You only cut them into 9 biscuits not 12. 😉
Isn't that up to the person making them, really cut how you want! 6,9,12
Oh. My. Lord. Bookmarked!!!! *drool*
Buttermilk makes homemade baked goodies so much better! Love the recipe. 🙂
look really nice and delicious!!!
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)
Hi! I made these last night and they are great! Do you know the calorie count, assuming you have 9 to a pan? Thanks! Trying to keep my calorie intake under control!
Oh my gosh, I am so making these!
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.
Instead of a biscuit cutter, I love to use a canning lid ring, or a wide mouth glass! =)
…lol…there is a biscuit cutter?? That is how I learned how to cut biscuits. Had a biscuit jar that was perfect.
Just use a drinking glass dipped in flour.
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!
can I use baking soda instead of baking powder
Do NOT do! They are not the same and will alter the taste as well as the chemistry of the biscuit.
These sound wonderful and so easy! Will make this weekend for sure!!
Oh man do those look and so easy! I love that you don't have to do any rolling or cutting!
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 🙂
Hi Ms. Smith!! Thank you so much for letting me know – I'm so happy to hear you liked this one!!
I'm so making these right now , funny thing is we just had dinner..so now desert…lol ..love this idea…yum
Now everyone has seen this in my house and no one wants to go to bed without..thanks
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.
I just made these and my dough was not as tight as shown either. Nor were they as fluffy either, however I base my opinion on the 2nd time I make recipe. I will say, they were quite good so there will be a second batch.
Hi Jeanna, most likely it has to do with the buttermilk. I know a lot of folks like to make their own buttermilk by just souring some milk. I don’t recommend it for this recipe since it is a main ingredient in here. Also, different buttermilks have different levels of fat. A lower fat buttermilk can be used. If a full fat buttermilk is used, then you may have to add a tad more into the batter to get a good consistency. 🙂
I used the substitute buttermilk made with whole milk and lemon juice. They came out wonderfully buttery and crisp on the top and fluffy on the inside. Thank you so much for this fast and easy recipe!
I made this exactly to your recipe. So good!
Love cast iron pan, have a meat loaf in one right now.
Going to make these biscuits.
We had these for dinner and they were great! This recipe is similar to one we use for peach cobbler. So good!
How do you make a cobbler from this. Yum yum
Brandie, will try soon! Mmmm 🙂
Oh,my. These do look tasty. I remember making canned biscuits with lots of butter like this as a kiddo.
Oh my! these biscuits look so light and fluffy and DELICIOUS!
mary x
I love butter and biscuits! Yummy. Pinned it!
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! 😀
Yum. I love this recipe. Cannot wait to make it. Come visit us. We have some great recipes this week.
Wow I don't think anyone can say no to this. I looks super tempting 🙂
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..
Biscuit perfection!!!! Brava, my friend!!!
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!!
I'm embarrassed to admit that I may be drooling over the look of these. Yum. Wow.
xo
http://allykayler.blogspot.com/
Congrats for being Top 9 🙂 these look fantastic! Are these like scones? ~
We devoured these! Thank you!
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
Can someone post a good sausage gravy recipe to go with this. Thanks Tom
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!!
Thanks I will make both the biscuits and this gravy. Looking forward to making this for my hubby.
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.
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!
Buttery Delicious!!!!! Yumm…Yumm
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!
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.
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!!
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!
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.
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.
I made these earlier today & they were DELICIOUS! My husband loved them! Will definitely be making these again:)))
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!
Hello Country Cook,
Thanks for this recipe. I have tried biscuits before and hockey pucks were softer. First time I made these and they turned out GREAT!
Due to health it is difficult to roll out dough. So this method is PERFECT for me.
Thank you for being such a help in my kitchen.
Best wishes
Mrs. C
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! 🙂
I substituted the buttermilk with milk and vinegar. Works great! I used 2Tbsp vinegar for the 1 3/4 cups of milk. It curdled right up and the vinegar taste evaporates in the baking. Love this recipe!
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! 🙂
Aw, my mother used to make these when I was growing up…I was just thinking about them the other day!
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!!
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! 🙂
So happy you liked them! They do get pretty big..lol. Cheese on top sounds heavenly – great idea!
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 9×9 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 🙂
Does the salt have to be the Kosher kind?
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.
Thanks
Yay!! So, so happy to hear you loved these!
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!!!
I made these biscuits on Sunday and they were delicious.
Thank you so much for posting this recipe!!
So happy you enjoyed this recipe! And thank you so much for taking the time & letting me know how they turned out for you!!
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!!
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!!
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!!
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!!!!
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!
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
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
http://www.blueridgeinnbandb.com
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. 🙂
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?
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! 🙂
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!!!!!!
Hi Edgar!!! So glad you are enjoying this recipe!! Thank you so very much for taking the time to let me know!!
I prefer these on the big & fluffy side but if you want them a lot smaller, you could make these in a 9×13 pan. I've never made it in that size of a pan before so I'm not sure exactly how thin they would be…
🙂
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 13×9 dish because they came out really thick the last time we made them.
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!
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!
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!
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
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! 🙂
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!
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!
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!!!
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!!!
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!!
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.
I'm going to try these today, can't wait!
I made these for breakfast on Saturday and they were wonderful!
Newest follower! Excited to find your blog. Hope you'll come follow me too 🙂
betty
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!!!
Made these for supper tonight. YUM! I used Self rising flour, milk and sugar and of course butter. They were huge! Thanks!!!
I made these last night, only I added minced garlic and baked it in a loaf pan! Delicious home-made garlic bread!
Just wondering if also adding cheese into the mix along with the garlic would work…love cheesy-garlic bread and we are having spaghetti and meatballs tonite. Did you have to adjust the time and/or temp for using a loaf pan???
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.
easy to make !love baking ! look yummy!
BISCUITS
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?
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 ;)~
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!
Just saw this on Pintrest, can't wait to make them, but GF style 🙂
Hope I will do them justice.
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
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!
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!
I made these today with my Thanksgiving Brunch! Wow! Every one loved them. I will be making these a lot! I used a 9×13 pan and doubled the recipe…Perfect!
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!
Our dinner guests loved these biscuits. This recipe is now in my recipe box and my guests. Simple and delicious.
Gonna try and make the tonight wish me luck 🙂
Made these tonight!! Oh my goodness! These are definately becoming a staple in our household! YUMMY!
I made these for breakfast this morning! They were so good! Thank you for sharing your recipe!:)
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
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!!
I was wondering… can u double this recipe for a 13×9 pan? I have a big family lol
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
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!
I just made these tonight using a 13×9 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 13×9 pan so that it can feed more people!
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. 😉
These look so easy never made biscuits because of all the work! Im going to double the recipe and cook in a 13×9' pan to serve more people!
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!
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.
I would like to mak this and double it but i do not want to use 2 baking dish would you use a 13×9 or i think i have an 11×9 baking dish?
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 13×9 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. 🙂
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.
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?
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 …
Thank you for this recipe, I made it tonight and it was delicious. You've got a new fan. Love your site!
Thank you! Trying them this morning!
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!
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.
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!
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?
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
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 – 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
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?
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.
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!
These are gorgeous! Made a batch for my Sunday roast chicken, and my kitchen smells divine! Thank you so much!
So sweet – thank you!
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 9×13 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. 🙂
Oh wow – that is SO great to hear! Makes my day to read comments like that. You are now Queen Biscuit Maker!
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.
You are so welcome and thank you for taking the time to let me know how they turned out for you!!
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
Thanks so much Stephanie! Glad they turned out good for you!
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!
Love hearing that Stephanie!! Yay!!
Do u need baking powder if u use self rising flour.
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 🙂
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.!!!!!!!!!!!!!!!
Woo hoo! SO happy to hear that!!
I just made these…. all I can say IS AWESOME! Thank You for Sharing! Sandra
Would u be able to double recipe and bake in a 9×13 pan?
Donna
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.
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!
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).
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!
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.
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! 🙂
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 9×13 pan. I know that once my 17-year old son wakes up these will be G-O-N-E!
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. : )
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.
omg you had me at biscuit! can't wait to try these
Amanda patton
nathanandamanda@gvtc.com
Hokey doodles!!! do these biscuits ever rise wonderfully! they're still hot so I haven't tasted them as of yet … can hardly wait! 🙂
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
Best biscuits ever!! Have made them several times now. Try adding a bit of shredded cheese to the dried mix. Sooo Good!!!
Made these biscuits for dinner tonight. They are great! Added some garlic powder to the butter (yum!). Will make these again for sure!!
These biscuits look so good, Can't wait to try them. But I was wondering do you have to use Kosher salt?
These biscuits look great, I wish there was a way to print them so I could go make them right now.
Absolutely the best biscuits I've ever had. This will become a staple recipe for us.
Just made these. I also used a 9×13 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
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.
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
Amazing, Thank you for this recipe.
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!!!!
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.
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?
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!
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.
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!
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!
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!!!
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.
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:):)
That is so fantastic to hear. So glad you loved them!
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!!!!!
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
Best.Biscuits.Ever.
Thank you Josie!
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 🙂
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..
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.
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.
Just made these. They remind me of the ones I got in highschool. Thank you.
Made these tonight and they are super easy and yummy, will make again, Thank you for sharing!!
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!!
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?
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?
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.
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.
you can also use powdered buttermilk
I have not tried these yet but as to the issue of butter milk I learned years ago if you do not have butter milk but have regular milk you can add some vinegar to it and it will produce an equivalent of butter milk.
Love Love these biscuits! Easy to make.
I used a 9×13 pan too (glass). I patted off some of the excess butter from top.
Yummy!, So fluffy and more dense. My mom was surprised how fluffy. Loved the crunchy top from the butter.
Keep the great recipes coming. Thanks.
I made the biscuits last night, and they turned out great. I left out the sugar and next time I won't use as much salt as your recipe. I have tried and tried to make biscuits like my mother made and have failed. I think it is because I have been afraid of the dough and worked it to death. These are fluffy as hers were and the taste was very similar. Much less mess than rolling out. Thank You. Sylvia
I am so excited to see this recipe and to make these! I love making biscuits for my husband on the weekends. Trip to the store for buttermilk is in order! 🙂 Thank you for posting this.
Made these tonight. They were wonderful. Don't want the calorie count 🙂
I don't eat sugar or sugar substitutes, do you think that it can be omitted, and still taste great?
Ok first someone posted in Feb 2012 about recipe not calling for baking powder but yet it is listed in the recipe.
Second – my batter is on the loose side and not as firm as the picture. Not sure why as I am following the recipe.
Third – I can hear the outcrys now but I feel this recipe calls for too much butter in the pan as well as spraying the pan seems to be a bit overkill.
Mostly everyone likes them in my house tho I feel they are a bit doughy in the center and much too greasy on the outside.
So either I am doing something incorrect (loose dough and greasy biscuits) or maybe my ingredients aren't fresh enough.
We also prefer the biscuits with salted butter and still adding the kosher salt. I also used a bit of garlic powder/salt on some for when we had baked ziti.
Still – thanks for the recipe as these are requested more than my rolled/hand cut biscuits, which is fine with me as these are soo much easier. Just needing to reduce the butter down to 1/2 a stick instead of a whole stick for this family.
Ever since I made these my hubby says they sre his very favorite busicuits and only make these! And I'm a southern cook of 40+yrs.!
Just made these for Easter dinner. These were the best, easiest, tastiest biscuits I've EVER made and I bake a lot. Followed your recipie exactly, came out crunchy outside and fluffy inside. I'll be making these ny go to biscuits from now on. Thank you.
Made these with chicken stroganoff for dinner, WOW I will never buy can biscuits AGAIN! Can't wait to make them for breakfast!
made this recipe on may 28 2014 and I will never make biscuits no other way! these are wonderful not to mention you do not have to cut in extra shortening that is an added health benefit trust me you will never miss that I only used half a stick of butter and they were still buttery delicious used self rising flour which of course you certainly can do but adjust recipe accordingly. thanks for such an easy a delicious biscuit recipe
I made these for a dinner party last night and they were honestly FABULOUS! I have never been able to make great biscuits but these were SO easy and SO delicious! They had just the right "crumb/chew" to them and every single person wanted the recipe so last night after they left I sent everyone this link. Thank you SO much for making me look like an experienced baker!!
Thank you so much for this recipe. I've never had luck with the butter dips my mother used to make (which I believe were just from Betty Crocker). Hers were light and airy and mine were rocks. I've never been able to make ordinary biscuits either and I was only able to achieve good pancakes when I included both a hefty amount of baking powder and buttermilk. These came out beautifully, and my picky eater husband loved them too. I melted the butter in the baking dish while the oven was heating, reduced the sugar to 1 tablespoon, and used 1 tsp fine sea salt in the batter and sprinkled some coarse sea salt in the melted butter. Easy and delicious and super fluffy. I have a feeling I'll be making them most every time we have soup. Thank you again!
I've been looking through and making some of your recipes and they turn out awesome! This one so far is probably my favorite.
There is one thing though that happened today when I made this that disappointed me. In the bottom of your notes you stated if you were to use just regular salted butter to leave out the salt in the batter, I would recommend against it since it makes the bread very bland and just taste awful.
Came across this and thought wow…easy way to make biscuits without using cold butter! I didnt have butter milk but used 1 1/4 cup of 2%. I dont have kosher salt so used about half of reg. salt. I've never used baking soda in biscuits its always been baking powder. I know a reviewer mentioned they use baking soda and I was confused. You use soda in cookies and cakes I know. Anyways, I did find it hard to cut the biscuits before baking. Kept moving around a lot. I'll cut them after next time. Butter didn't burn or anything so I lucked out. They came out perfect. I will say these kinda fall apart if your not careful. Would make excellent biscuits and gravy! Thanks!
Can you PLEASE make a video, like a YouTube video on how to make these biscuits.
Barbra Ann
I have a microwave/confection oven in my RV motor home. Would I use the same oven temp. 450 degrees and bake for 20-25 minutes? I would love to try this when I go camping. ( =
Word of Caution: First let me say that the biscuits taste wonderful…what I could eat. I followed the recipe and even used a 9×9 pan. However, the butter melted and ran over the edge and created a large puddle of butter that starting smoking up the oven. It was so much that my smoke detector went off. IF I make these again, I will have to use 1/2 stick and put a catch pan under the biscuits to prevent his from happening. Or I will use a larger pan. I am amazed that others have not had this problem. But PLEASE be careful and watch the pan closely. I found this when I checked at the suggestion of the directions to see if you need to pat the top of the biscuits to keep the butter from burning on top of them while they cooked.
Thank you so much for this recipe, it's my go-to biscuit recipe now!! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! – Allie 🙂
Has anyone tried making these biscuits in a larger pan such as a 9×12? Also, has anyone baked these in a non-glass dish like a metal pan. Lastly, my biscuits that were cooked in the glass dish were delicious but they did not brown on the bottom.
I really would appreciate some feedback.
Barbra Ann
I love these biscuits and the ease of them BUT. The butter bubbles up out of the pan, causing the smoke alarms to go off, not to mention the mess in the oven. HELP?
I would think you could cut the biscuits any size you want to. Would they come out the same using self rising flour, leaving out the baking powder?
HELP – I was so excited to make this yummy biscuit. I don't know what happened, they came out heavy and never got fluffy. I went over the recipe twice and I followed it to the t. My husband said we have to try again because what we could eat was so good. Any ideas where I went wrong?
What a great, simple recipe. I used an iron skillet and put it, along with the butter, in the oven while it was preheating to melt the butter. I didn't have buttermilk so I used some local whole milk with fresh lemon juice. I am currently on a sugar fast, so I omitted the sugar. Even with the modifications, it turned out delicious! I would say to use some good, high quality butter. I use organic valley. Thanks again for the recipe; it will be a go-to for me now!
I'm not a biscuit baker but maybe I can do this one! Pinning it!!
I just got a good laugh. "You can cut this recipe in half" you say. I just doubled it and put it in a larger pan. In the oven now.
When I was growing up my mom made biscuits, not by rolling it out and cutting. She had a large bowl of flour and made a well in the middle and added her other ingredients mixing in just the right amount of flour. She would then roll the biscuits between her hands to make a ball, then flatten it slightly, filling the baking pan, then dabbing a bit of shortening on top before baking. She made wonderful biscuits and I've never been able to duplicate her method. My dad, on the other hand, made drop biscuits which were similar to these except that they were dropped by spoonful onto the baking pan and baked. I have made drop biscuits before but mine tended to turn out tough. And I've never been a fan of using the rolling and cutting method so for years, if we have biscuits, we usually have canned biscuits. But I think this is a recipe that would work for me so I am definitely going to try these biscuits. Thanks for the recipe.
You had me at "butter".
Somebody shared this recipe on FB and it caught my eye. "That's a gooood looking batch of biscuits" thinks me.
I grinned the whole time I read your recipe…lol
Can't wait. Trying these tonight.
They came out GREAT – this recipe is a keeper. I'm stoked. Thanks!
These sound very similar to a biscuit recipe that my ex-husband's family made. They called them "light bread". For years I have wanted the recipe but being divorced was unable to get it. They would whip it up before I could even get there to see what was in it. They were very light and fluffy and though I am not a biscuit eater they were "Wonderful". I am going to try this out and see if it brings back memories of the only biscuit I ever liked. I can't make biscuits no matter what recipe I use they are always hockey pucks. Thank you so much for posting this.
Just made these this morning. 3 letters only describe it. O-M-G!… Making another batch… cause they're good, and I can!
Woo Hoo!!
I was skeptical and felt the need to apologize to my southern ancestors… but they looked so quick and easy and yummy I decided to make them. I was also worried about adding sugar cause I've never put sugar in biscuits before, but i followed your recipe exactly and they were really good. I had mine with some fig preserves and hubby had his with honey. Both were very yummy 🙂
I think these would be really good smothered in some gravy too! So while I will still roll and cut…the babies are going in the keeper file 🙂
Haha! Loved your comment!! And YES to the gravy!!
Can you please make a youtube video of how to make these delicious biscuits
I will work on that Barbra!
Have is it that this is the first time I've seen these. They look amazing and so easy to make.
Loved this recipe. I'm not a big fan of biscuits, but certain family members are. I used 1/2 stick butter which worked out fine. We have a big family brunch the Friday after Thanksgiving and these will be on the menu.
Thank you for coming back to let me know how they did for ya Gina!!
I made these for the first time 3 days ago…I'm making another batch today! I used my cast iron skillet and they were AAAAAAAAMAZING. These buiscuits could well be the death of me 🙂
Lisa H, I bet they were amazing! These are always a hit!
Oh mercy is right! Brandie, these were fantastic! My 13-year-old Baby loved them – "Mom, you gotta make these again!" – I can count on LESS THAN one full hand, the number of times those words have come out of her mouth, so this is big, lol! If I could get her to embrace meat and vegetables so enthusiastically, I would have it made! These are great plain, but even more wonderful with Loveless Cafe's strawberry preserves. I, like one of your previous posters, also had an issue with the butter bubbling over the top and onto the bottom of the oven. Thankfully, the smoke didn't affect the flavor of the biscuits. I will make sure to put a cookie sheet under the baking dish next time. And, I agree with a previous poster who inquired when you are going to put a cookbook out. Pretty please?
Sharon- that is wonderful! Those picky eaters can be something! I know your heart smiled when you heard those words. So glad they were such a hit!
Can this recipe be doubled to a 9×12 pan? Just curious, my family eats a lot LOL!! 🙂
Made these for lunch today…sooooo yummy! My family devoured them. They were so easy, crispy around the edges and fluffy on the inside. I made the dough very loose and poured it over the butter. Turned out great. I don't think I will ever buy another refrigerated biscuit can again. I will be making biscuits all the time. =)
Why does it show putting salt in on the video but salt isnt listed on the ingredient list? How much salt are we supposed to use? Please let me know at suzootoo@gmail.com
Hi Susan, in the video unsalted butter was used and in that case you would want to add 2 teaspoons of salt to compensate. (recipe calls for salted butter) Sorry for the confusion.
Happy Friday! In the photo where you are using the knife to cut the biscuit dough, are you cutting all the way through to the bottom or just scoring the top? Can't wait to make these over the weekend! Thank you!
Hi Regina,
Just do your best to make a good indentation. It just helps with slicing it up after baking. Hope that helps!
What about a gluten free version?
Yum…will make again
Crazy idea: could you make these in muffin tins instead? Just pour a little butter in the bottom of each one and divvy up the batter. Hmmmm…
You could certainly give it a try and see how it works.
I tried the recipe and didn't come out that well. I'll try it again at a lower temperature. It is easy to make and the top and bottom are crispy. Thanks for sharing the recipe.
i made these in a 10 inch round cake pan. Butter bubbled up around them and they look super crispy. Wish i could post a pick. Serving with sausage gravy. Cant wait.
I bet they were fabulous!
Can I use milk with vinegar instead of buttermilk ( I'm out of buttermilk😆
My daughter and I have made these biscuits 4x's. the last 2 weeks, that's how good they are. Everyone loves them. I just made a double batch last night and made a garlic herb butter this time, and they were absolutely delicious!
Has anyone ever made ahead of time and frozen them?
Yes, you can substitute the milk/vinegar or lemon juice mixture for the buttermilk. I live in Argentina and there is no buttermilk here. So, I have been using this mixture to substitute for years. Works just fine.
My husband makes these once a week! They are so easy and delicious! I was wondering if you could add jalapeno and cheese to the batter to make them spicy? These are the best biscuits EVER!
I have Bisquick in the house…..can I use it instead of self rising or all purpose flour….would appreciate a reply if anyone has used it….thank you….btw, I'm a biscuit lover….I make drop biscuits all the time.
Brandi, if I wanted to omit the sugar would I need to replace it with anything else or just omit? We don't really want sweet biscuits.
How much salt? The video shows adding salt but no salt listed with Ingredients.
Unsalted butter was used in the video so to compensate, 1 tsp is used in the mix. Please see cooks notes above.
I just made these using Bisquik and they turned out just fine, the only difference is a smoother looking top crust and of course the Bisquik flavor. My personal preference is White Lily Self-Rising flour, yum!
Biscuit Nirvana or Crack Biscuits, either one, they were crazy delicious! Best served right out of the oven while they are hot. Reheated in the toaster oven the next morning. Can't believe how easy they were to make! Did anybody add salt to the dough???
Just a friendly warning: make sure to use a deep dish and keep a pan under it to prevent butter from slipping over the side and hitting your oven's coils. That's a good way to start a fire. Like I just did…
Can I use self rising flour
It's the only kind I have ever used for this recipe and it turns out absolutely wonderful especially if you can get your hands on the white lily flour self rising
I made this a few hours ago and I just love it!!! I have never made any kind of bread/biscuit/dough/ in my life as I have always been afraid…so this was "Biscuits For Dummies" for me! I did not have a 8×8 pan but I had an 8×11 which was not a big difference….. The biscuits came out perfect no difference in size at all…crispy outside and soft and buttery on inside. Thanks so much. This will be my one and only recipe!
"Biscuits for Dummies" LOVE it! So glad you were able to tackle your fear and make these awesome biscuits! Here's to many more Butter Dip Biscuits in your future!!
Can you use a sugar substitute like stevia? Or leave the sugar out? Does anyone know?
I have never tried it with a sugar substitute but you can certainly try it that way or you can just leave it out.
I tried this last weekend. My first thought, that seems like a lot of baking powder. Made according to the recipe. They taste like baking powder. Besides the flavor, everything else is perfect.
Was you baking powder out of date?
love, love them, best part no rolling or using a cutter,just slice right in the pan before you slide them in the oven…they were yummy thanks for posting.
I recently tried this recipe. Unfortunately, the top was nearly burned at 450 degrees. However, the taste was wonderful. I’m not sure what I’m doing wrong.
Hi Brenda! Ovens can sometimes get out of whack with the temperature. I would suggest adding an oven thermometer to the inside of your oven. Preheat it to 350f degrees. Then check what your oven thermometer says. If it’s off, you’ll know you will have to adjust your actual oven temperature to account for your oven’s real temperature. Also, make sure you cook these on a middle rack. The upper racks of the oven run hotter than the lower racks. Hope that helps!
I made this tonight and it was fabulous! The changes I made were:
I doubled the recipe
I used a pyrex pan larger than 9×13, I don’t know the exact measurements but it’s like 2 8×8 pans
I melted the butter right in the pan as the oven preheated.
The batter almost sizzled as I scooped it into the butter. I baked it for the recommended time and they turned out wonderful. The family loved them! Thank you!
I am so glad they turned out so well for you Annette!!
Thank you for taking the time to comment! LOVE hearing that it turned out well for you!
I like how these turn out, texture-wise. However, we didn’t think they were salty enough. So I was reading through the comments and finally came across the comment asking if it was OK to substitute regular salt in the recipe. Ah-ha, I thought, I missed the salt, so I scrolled back to the ingredients and still don’t see any salt in the recipe, besides using salted butter. I was going to try these again and use salt – am I just not seeing salt in the ingredient list like everyone else?????
You will want to use salted butter, in the event you don’t have salted butter you want to use 1 tsp of salt to compensate. Hope that helps 🙂
Ok so these are so simple and quick! I just made them and cut into 4 huge biscuits lol cant wait to eat with pot roast and mashed potatoes!!!
Now that is the way you eat a biscuit!! Hope you love them!!
Thank you so much for this recipe ! My 88 year old father-in-law from Georgia says, and I quote “Dang, these are almost as good as Mamma’s scratch!” High praise indeed for this northern city girl. These are super easy and super tasty biscuits. You don’t happen to have a super easy, super tasty southern sausage gravy recipe to go with them do you? Thanks again.
Shannon that is absolutely wonderful! Your comment just made my day 🙂 I do not have a sausage gravy recipe on the site yet unfortunately. But I really need to get on that!! SO glad your sweet daddy loved these biscuits!!
Will this recipe work if you replace with almond flour?
I have never tried this with almond flour. If you do, please come back and let us know how it turned out for you. Good luck.
These look fantastic! Can you make them ahead and let them sit a bit before you make them? I wanted to prepare them and then my husband could bake them a couple hours later. Or do they have to be made and bed right away?
I made them a few weeks ago and will be making them again tonight to go w/ our chicken and dumplings. I love a good buttermilk biscuit and these definitely fit that category.
Andrea, thank you! So happy they were a hit!!
I don’t know what I did wrong. I did just like the recipe says. My biscuits were a bit chewy. I left them in the oven for 25 minutes. My family thinks they taste good. I just need to know what I can do to make them fluffy..
I made these again with some new baking powder and they were fluffy this time. So if your baking powder is out of date (mine was only 2 weeks out of date) then get some new before you bake these biscuits. They are very good.
Thanks Cindi!!
i tried these, they are easy to make but you still have to put butter in the middle because they taste bland with out it. they probably would be good with gravy. I will try that next time.
i would like to take back my other comment, i ate another biscuit and it had butter in the middle and tasted sooo good. I apologize.
Ok, great biscuit, very yuumy – but my butter ran over the sides and into the oven…..the kitchen and then house was full of smoke……. will put something under the pan next time.
Hi Coleen! Oh no! I haven’t ever had that happen before! But good tip in case it might happen to someone else!
I love these biscuits ! But for some reason mine stick to the bottom of the pan. Any suggestions why this is happening?
Mine too.. But I’ll make it again and again bc is just too simple.
2 daze post thanksgiving 2016 will go down in my history book as making this biscuit/ cake recipe in place of turkey pie and or sausage gravy&biscuits!!!
This year i smoked a 28lb’er bird with a dry rub on top consisting of cumin, sage, oregano, coriander, grnd mustard and brown sugar.. Smoked for three hours then oven for about 5… The drippings make an excellent smoked flavor turkey Garvey!
So this morning (Saturday the 26th) i want breakfast of leftovers and wall, i searched a quick and easy biscuit recipe. THIS WAS TO MUCH FUN!
This recipe plus smoked turkey pieces and gravy! VOID fulfilled and taste buds totally satisfied…
Thank YOU CC🍗🍳🦃
I just made these biscuits today and they came out yummy. However two issues I would like comments on. The biscuits in the middle came out doughy. Removed the outside biscuits and cooked the insides ones another 10 minutes. Second,even with all the butter the biscuits stuck on the bottom should I use parchment paper?
Made these this evening and they were fantastic. This is an easy recipe for a first time biscuit maker!
Glad they were a winner for you!
Can you leave out the sugar? I don’t really like sweet biscuits.
Hi Cathy – these are not sweet. 🙂
Sorry of this has been asked already, but I was wondering if anyone has tried making this recipe in an iron skillet with any luck??…& if so, did the recipe need any changing?? This reminds me of my mother’s “batterbread” (as she always called it)….& I can’t find a recipe for it anywhere!! 🙁 So if this does the trick, I will be on cloud 9! ! ! 🙂 \0/
Hi there Kathy, there have been a few that have made this in an iron skillet and said it turned out well. Hope you give it a try and it is almost as good as your mothers 🙂
Crazy question, but can you freeze these?
Hello. When I make biscuits, I like to cut them open and toast them the next morn if there are any left. Would these hold up for that or would they fall apart?
The video shows adding salt, but the recipe doesn’t list it. The dough could use a little salt, in my opinion. I realize there is salt in the butter, but that only salts the crust. How much salt was adding in the video?
I address that in my Cook’s Notes at the bottom 🙂
Made these tonight and they are simple and delicious ! My mother used to make baking powder biscuits and we always ate them with apple butter…. had to try that and it was so good.
Ok so I made these 2 days ago and they were perfect and delicious. So my boys all 7 of them asked me to make them again why not they are simple enough. Wierd thing happened this batch came out way to doughy on the inside and not only that they came out way sweeter. Only thing I can think is when I made them the 1st time I must have read the recipe wrong and only used 1/2 cup sugar and 1 cup buttermilk. I’m making another batch to test my theory.
Hi Mayra! That would have been way too much sugar. It’s only 1 1/2 tbsp not cups. Of course, the sugar is totally optional in this recipe and you shouldn’t really taste it. 🙂
Lol thanks for the reply I reread the recipe and that’s what I get for rushing. The first time I made them I wasn’t in a rush took my time and read it. 2nd time around my baby and the the kiddos were all wanting something while I was trying to cook so I must have read it wrong.
Made these this morning in a cast iron skillet. Were very good. I forgot to add in salt and I had used unsalted butter. They turned out buttery, fluffy, and crusty brown on top. They just needed that salt that I forgot to include with the ingredients. Will make these again with the salt next time. Great recipe, will use it very often. May only use 1/2 of a stick of butter next time. They did not stick at all. I used a #10 skillet, the biscuits rose 1 1/2 inches. Thanks so much for this recipe.
Crystal, thanks so much for your comment and letting us all know how it turned out in your cast iron skillet!
Thank you so much for the recipe. I am making your 3 packet pot roast and your biscuits are going to go great the meal tonight. Thank you for reposting biscuit recipe.
These biscuits have became a favorite of my family ! Thanks so much for the easy to make recipe!!
Hello,
Has anybody tried making this, putting in fridge and baking the next day? I teach a foods class and with 25 minutes of baking time we couldn’t get this done in 1 period. Hoping somebody has tried this. Thanks!
These are perfect and an easy way to get into making homemade biscuits! I added a tablespoon of the melted butter to my batter before adding – amazing.
I cannot praise these enough, defintely passing along to family members!
xx
Made these with reduced sugar almond milk by Almond Breeze. Came out wonderful, but I did find that the batter , although stiff, was not quite stiff enough to make “lines” in the batter when slicing the batter before placing it in the oven. I had to let it cook for a few minutes (about 5-7) and then slice it. They are a little bland tasting but that was probably because I used Almond Milk instead of Buttermilk. My kids ate them up in a snap! I think next time I will add the tablespoon of butter to the batter like the comment above and use Buttermilk as is called for in the directions.
This is one of my favorite biscuit recipes, BUT, they never really brown on the bottom, and part of a good biscuit is good crust. Can someone please tell me how to fix this problem. Much thanks!
Can the batter be made ahead of time and cooked later?
I haven’t tried that Barbra. I find with biscuits, it’s better to whip them up fresh.
Will these biscuits work for strawberry shortcake? They look delicious!
I have never used them for shortcake but many readers say they have and they work out well. 🙂
Has anyone made these gluten free?
In the video it shows cutting biscuits before you bake them, but in your recipe you do not say to do this. Do I need to cut them before or not?
I just made these for breakfast. The dough came out dry so I added a little more buttermilk to make it look like the picture. Hopefully they come out good I’ll let you know.
I made these tonight and was a little disappointed. I had the same issue in the previous comment. I had to add a bit more buttermilk (i used buttermilk, i did not make my own) as the dough was not at all as described. It was a very think solid mass.
But i continued to follow directions and baked them. I think 450 degrees is much too high to bake thses. They got too hard and dark on top and were not cooked inside. I turned heat down and had to cook an additional 10 minutes. While the tops and sides and bottoms were a bit crispy, they did taste good and were soft and light inside.
This recipe desperately needs salt. The texture was great, crunchy on the outside, soft inside, just too bland without salt. Will definitely try again with salt.
I have a question. The recipe states only buttermilk or bad things will happen and the southern cooking police will come find you and cart you off for ever and ever amen. We have always used soured milk when a recipe calls for buttermilk. would it turn out the same, or will I need to hide from the food police? Just came across this a few minutes ago and have pretty much everything minus the buttermilk on hand to make it. Your recipes have not steered me wrong so far and don’t want to mess any up on a techie issue.
Erin, I hear ya. For most things soured milk is fine. The only problem with using it in this is you can’t duplicate the thickness of buttermilk unless you are using heavy cream. And the thickness of the buttermilk matters here. It will still work with soured milk but you’ll notice the batter won’t be as thick as you see in my photos above and they won’t be quite as fluffy as a result. Hope that helps!
Does anyone have experience with using gluten free flour bends as a sub in normal recipes? I have a 1:1 gluten free flour mix… Would it alter this recipe too much? These look SO amazing!