I saw these being made on a cooking show on PBS they are very tender and buttery. You can freeze in muffin tins and pop in oven when needed.

Biscuits

all-purpose flour

baking powder

butter,

buttermilk

bacon

Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins.


Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.


Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.


Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.


These were a tender and yummy biscuit. Next time I will cut them and bake like a typical biscuit instead of the muffin tin though. Thanks for sharing.

These biscuits are very good. I added a tablespoon of sugar and half a tablespoon of salt. They were perfect the first time I made them. They are simple and delicious. They rise a lot so don't roll them out too thick. The recipe made more than what it stated. I cut the recipe in half so it should only have made eight biscuits but I got 12 and I made them fairly big. I didn't put them in muffin tins I used to regular pan and buttered the bottom.

I have been challenged on how to make a good biscuit from scratch and without self-rising flour. I have read many biscuits recipes in this site and searching the web and still couldn't find one that would make a decent biscuit. I decided to not give up and keep trying on the search of the correct biscuit recipe. Well finally I discovered what the problem was. If you read this recipe it doesn't call for the ingredient that will make it happen. EGGS!!!!!!!!!!! You need to put an egg into your mixture. Without the egg this will turn into a bad biscuit. Egg will bring the cohesiveness of a real biscuit. Try it and you will be see you will be much happier.

I made these added about 1/2 a teaspoon of salt. They have the flavor. They just did not rise much at all. I rated it a 4. Just for the taste.

Delicious. Just needs to be a little saltier for my taste. Amazing flakey and easy to pull apart! Definitely beats biscuits in a can!

Love them I will definitely make these again..

Great recipe! I did cut a half cup of butter out, you couldn’t tell. Also I baked them at 400 degrees for 15-18 minutes, they doubled in size. These are, light, buttery, and tender. We had eggs, biscuits & gravy! This is a keeper!

best biscuit recipe ever. Never made any biscuit with eggs and this one definitely doesn't need egg. This is my go to layered fluffy biscuit recipe.

Wonderful recipe. I halved the recipe because I didn't need so many biscuits. These came with one problem. There was wayyyyy too much butter. Enough to make my stomach hurt after one biscuit. I'll add a half a cup of butter, at the most. Probably a third, actually. Other than that, the biscuits came out fluffy and tasted great with grape jam :)

biscuits

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 16

Cost: $1.38 /serving

Author : Viva Larson

Ingredients

Instructions

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