These biscuits are very easy to make and are very good.

Buttered Biscuits

flour

butter

buttermilk

Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.


Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.


Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.


No self-rising flour?  Add 1 TBSP baking powder and 1/2-1 tsp salt.  I also added about a tsp of sugar.  They were good and easy and kept for a couple of days.

This recipe was fast easy and vry tastey! I didn't have self-rising flour so I added some baking powder and salt; nor did I have buttermilk so I just added some vinegar to regular milk. Turned out great. I do recommend rolling dough into smooth balls before baking. Excellent!

I reduced margerine to 1 tbsp added 1tbspn of Crisco shortening to recipe added abt 2 tspns of sugar and 1 tsp of salt. I used whole cultured buttermilk and mixed well by hand until dough was still sticky to hands. Now here's a little trick to use. Clean hands well coat hands generously with fresh flour and grab a handfull of dough and roll to a patty like form. Place them into a round cake pan making sure they touch each other. Let set for ten mins or so and then gently brush a smal amount of margerine over tops of dough. Bake for abt 20 mins at 425 deg or until tops are browned. Serve hot and enjoy...

Just not a very good biscuit recipe. If you "drop by rounded teaspoons" you'll end up with 60 teaspoon-sized biscuits. Round them by hand instead into small patties. They will double in size when baked.

This is a really good quick recipe. Milk is good in this recipe instead of Buttermilk. mmmmmm...

Very quick and simple recipe. I don't like cutting butter into flour so I melted the butter beforehand and rolled out the dough and cut the biscuits out. They were really good.

I made these for Easter dinner & they were an unequivacal hit with the whole family (who seldom agree on anything!) Great with country ham with sorghum syrup & esp with strawberries for shortcake (I am making them again right now with a strawberry rhubarb topping). I used self-rising flour so I used unsalted margarine which I would recommend if you are using self-rising flour as I did or adding salt. I also used reconstituted dried buttermilk which gave excellent results. I finally made a homemade biscuit that everyone thought was better than Cracker Barrell's! Really great taste & super easy.

Good basic recipe! Very fast, easy, and the dough is neat, somewhere between a traditional drop biscuit and a rolled biscuit consistancy. They cooked up with a nice texture, but were a little lacking in flavor in spite of adding some vanilla. Great with jelly! Great in a time pinch.

Superb biscuits. (Add 1 tablespoon sugar and 1/2 teaspoon salt for more flavor). Buttery light flaky simple and super quick. The tip about shaping the dough into patties and baking in a cake pan was perfect. I brushed the top with a little butter and it came out golden and flavorful. I always use real butter when baking and I think it makes a big difference versus using margarine. Baked at 425 18-20 min. This yielded me 6 large biscuits. I've made the J.P. Big Daddy Biscuits twice and they came out hard dense flat - not good and definitely not fool proof. This recipe is FOOL PROOF. Just don't overmix or knead. I also always need about 1 cup buttermilk versus 2/3.

buttered biscuits

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 1

Cost: $13.97 /serving

Author : Debbie Rowe

Ingredients

Instructions

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