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The recipe for these four-ingredient biscuit has been handed down for many generations.—Fran Thompson, Tarboro, North Carolina
This recipe is:
Quick
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Southern Buttermilk Biscuits in Quick Cooking May/June 2001
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Reviewed on Apr. 14, 2013 by shellabe1974
Quick and easy . I made biscuits and gravy. I think I made to big of biscuits though. Thanks for recipe.
Reviewed on Mar. 22, 2011 by jmkasprak
These were very good. I used the editor's substitute for self-rising flour, and it made the biscuits a little too salty, but other than that they were great.
Reviewed on Aug. 21, 2009 by karlbon04
These are wonderful!! So easy to make and so tasty. I dont like some recipes because they use yeast and taste like yeast, this doesnt have it and I LOVE them!
Reviewed on Mar. 19, 2009 by Nessi
This is the easiest and greatest recipe ever. Its much faster thanking making dinner rolls and my family prefers it.
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