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I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time.—Patricia Kile of Elizabeth, Pennsylvania
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One biscuit equals 164 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 382 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Buttermilk Biscuits in Light & Tasty October/November 2003, p29
Martha Stewart shares her recipe for soft Buttermilk biscuits. We're sure these will be a perfect addition to any holiday table.
Buttermilk Biscuits Recipe.Light, flaky homemade biscuits are delicious with breakfast or a down-home dinner. Here's how to make perfect biscuits every time using your favorite recipe!More Flaky Biscuit Recipes:Quick Biscuits Recipe.Dill Biscuits Recipe.Golden Biscuits Recipe.
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Reviewed on Oct. 04, 2011 by FACSteacher
While my biscuits didn't look exactly like the picture, they were so light and fluffy! The recipe was quick to put together, too. I used a dry buttermilk powder substitute but would like to try actual buttermilk. I just used what I had on hand. I will make these again!
Reviewed on Jul. 25, 2011 by turtledaisy
Very tasty biscuits. Will be making these again for sure!
Reviewed on Apr. 03, 2011 by bigmamacooks
I am a new biscuit baker and this is the best recipe I have tried yet! I was impressed with the accuracy of the recipe and the height of the biscuits! I am sharing this recipe with my daughter.
Reviewed on Mar. 27, 2011 by german_girl_with_curls
Can't complain for a lower-fat biscuit recipe! I admit I'm used to the Southern recipe my grandmother made for me as a child, which is LOADED with shortening. It was very moist and flaky but obviously not so healthy. I don't eat a lot of wheat and gluten these days and although I can make some pretty good gluten-free drop biscuits, I was really craving a true wheat-y, buttery, soft biscuit this morning for breakfast. This did just the trick! I will say that I only used 3/4 C. plus 1 Tbsp. of the buttermilk. Next time I will use the full cup as I felt my biscuits were just slightly crumbly and could have used a tad more moisture. I brushed with melted Earth Balance spread instead of the milk and doubled the salt. I also added a tsp. of raw sugar. I think next time I'll add a touch more sugar and salt and an extra Tbsp. of butter for flavor. If you eat them straight from the oven, you are going to get a slight baking powder taste in your mouth...so let them rest about ten minutes (if that's possible!) before slicing, buttering, and devouring.
Reviewed on Oct. 30, 2010 by baking mama
Very light fluffy biscuits, but I could taste the baking soda. A little honey with whipped butter did correct it, but I'd try with less next time.
Reviewed on Oct. 20, 2010 by cseidowsky
I found this recipe yesterday and made them with dinner and my whole family loved them, They gobbled them up right away and was asking for more, they were absolutely delicious! This will now be the only biscuit recipe in my recipe box here at home!
Reviewed on Oct. 15, 2010 by KY_Cook
Oh so flaky and delicious! :) :) These are awesome with just about any meal. My new favorite :)
Reviewed on Oct. 06, 2010 by KR2430
This recipe is Wonderful!! Makes a nice thick biscuit. I used these with the Best Ever Chicken and Biscuits recipe. What a wonderful meal! Ended it with a buttery biscuit topped with homemade peach butter!
Reviewed on Jun. 25, 2010 by tamarachronister
Patricia, you got it right. I made these and they are delicious, AND healthy! I wouldn't change a thing. I make these in bulk and freeze them, and they freeze well.Tamara Chronister, Montrose, CO
Patricia, you got it right. I made these and they are delicious, AND healthy! I wouldn't change a thing. I make these in bulk and freeze them, and they freeze well.
Tamara Chronister, Montrose, CO
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