Rolled Buttermilk Biscuits
Total TimePrep: 20 min. Bake: 15 min.
These were great! Light and fluffy. Great on their own but perfect with some sausage gravy on top!
This is a good old dependable recipe from the 60s. At high altitude I drop delete 1 teaspoon of baking powder and add 1 teaspoon of sugar. Less bp keeps out bitterness and sugar aids browning.
These are great!!!! I’ve made them multiple times. This last time I only had half the required amount of buttermilk so I added reduced fat sour cream to make up the difference. WOW. and I would have to say I noticed a review saying tasted too much of baking powder. My guess is they used too much??
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Wonderful recipe. Made them twice and family loved them. Will make often and thanks for sharing. Mine burned at 12 minutes so I reduced the cook time. Worth more than 5 stars.
I loved these biscuits, but used whole milk on the tops of biscuits..turned out perfect! Served them with sausage gravy, cheesy scrambled eggs and tater tots..This was a special breakfast..
Excellent recipe. I sliced my butter into small slices to make it easier to *cut* in. These only made 6 big but would have made 8 regular size.
I made these for breakfast on Sunday morning and ate them with honey - so good! I did not have enough flour left so I used 1/2 cup of corn masa flour and I did not add baking soda, just the 3 teaspoons of baking powder. These are quick and easy to make.
Whipped these out, only had yogurt thinned with milkMy husband raved over them! Problem was there were only8!
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