Grandma's Buttermilk Biscuits - Reviews (Page 2) - Recipe

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GRANDMA'S BUTTERMILK BISCUITS

For Southern-Style Biscuits, leave out the sugar. I prefer to make mine with sugar. If you are using unsalted butter, add up to 1/2 teaspoon of salt, but this is optional.

2 cups all-purpose flour
2 tablespoons sugar
pinch of salt (optional - we leave it out)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup (salted) butter
1 cup buttermilk (or sour milk)

In a large bowl, sift together the dry ingredients and cut in the butter using a fork or pastry blender.

Stir in the buttermilk, and continue stirring only until the mixture forms a ball and begins to hold together.

Turn out onto a lightly floured surface and pat or roll out to 1/2 or 3/4 inch thick, and cut into rounds.

Place on a lightly oiled or sprayed cookie sheet (or line a cookie sheet with parchment paper). Arrange biscuits close together for soft sides or 1 inch apart for more crusty sides.

Bake in a preheated 450°F oven for 12 or 15 minutes until just nicely golden brown.

Submitted by: CM

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Grandma's Buttermilk Biscuits

· Feb 3 · #120524

Janika (Colorado) says:

The best I have ever made!

· Mar 21 · #123196

Paige (Illinois) says:

I have had buttermilk biscuits before and have never made them myself. I found this and tried them and OMG YUMMY !!!! instead of laying them out and cutting them I sprayed a muffin pan with Pam and put glops of the batter in them and they turned out Great. still golden brown and crispy. :)

· Jan 27 · #151913

Keturah (Maryland) says:

These biscuits were delicious and easy to make. This was my first time making them and I did use 1/4 teaspoon of salt. I also brushed them with butter when they were done. Next I sliced the biscuits and added honey. My biscuits did not rise like Pillsbury, but they tasted better and even though they didn't rise much they were soft. I think I will add a pinch more of baking soda next time and 1/2 teaspoon of salt. Wonderful recipe!

· Aug 25 · #176565

Diana Pearson (California) says:

This recipe is off in the amount of liquid. When I tried to get the dough to form a ball it was very sticky and mushy. As I look at other recipes I see that this one has too much milk or butter. There is not way to roll them out and I kept adding flour. Right now they are in small heeps on a cookie sheet and it will be interesting how they turn out. I would not recommend using this recipe.

· Aug 13 · #178660

Cooks.com replies:

It's supposed to be a very soft batter. The least amount of flour you can manage to use, the lighter the biscuit will be. Lighter biscuits also require less baking powder/soda because there is less flour to leaven. Two rules for the best biscuits: 1. Use as little flour as possible. 2. Do not over-mix or over-handle the batter/dough. It is also helpful to use soft wheat flour.

Hope this helps!

-- CM

· Jan 25 · #180253

Winnie (Saskatchewan) says:

Best biscuits ever!!!

· Jan 21 · #187029

Phyllis (Virginia) says:

The VERY best. To those asking about the salt... notice the small statement "above" the recipe. It does state - if you are using unsalted butter... add 1/4 tsp. salt. These biscuits are perfection. Another CM recipe... that makes me toss all other biscuit recipes (three recipes that I did alternate). I should just go thru my recipe cards (one at a time), check for the same recipe with CM... and replace them all... as CM out does every other recipe you will find. Love ya! CM

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