My girls loved them, too, despite the fact that I forgot to add the sugar. i’ve failed at making biscuits almost more than any other baked good. Biscuits, previously: Cream Biscuits (the easiest biscuits in the world) and Blue Cheese Scallion Drop Biscuits. I’ve literally tried a dozen recipes and even used Bisquick on occasion! I originally had to try that one because you start by melting the butter. I’ve been making them for years at home but most recently had surprising success making them in a toaster oven when a French-speaking Québécois airbnb host told us (doing his best to translate) that there was a “small oven” in the apartment. How I ended up being the only one in our family of six that loves biscuits is beyond me. Will add a homemade kefir instead of buttermilk. Katieliz — This is the 3/4 volume. Place on baking tray and bake 12-15 mins. I used them in a peruvian eggs benedict dish I created :) Thank’s soooo much for the technique! Thank you for another simple and delicious recipe. But these are my favorite in the classic sense — big crumb, layers that separate, buttermilk tang. Just made the drop biscuits and they were amazing! This recipe is very similar to Martha Stewart’s recipe from her 2000 cookbook, which is my favorite biscuit so far. This is the biscuit recipe I have been making for over 30 years and it has never failed me. – just want to make sure I’m bringing the same outstanding biscuits to share with everyone else. oddball question: are they safely portable while frozen? It’s a pregnant women’s prerogative. Had no problems convincing my 20-mo-old to eat his spinach this way! Delicious! They JUST! My mother-in-law made biscuits that nearly floated off the plate, they were so very light. See more ideas about trinidad recipes, recipes, caribbean recipes. It got to where if we had a hot homemade meal the kids cooked it themselves or cooked it under my supervision. So quick and easy to make! I was thrilled to find the recipe in Bon Appetit a dozen years ago, and just as thrilled to see you also discovered them. And I can, sort of, but the resulting biscuits have never thrilled me. I must have at least a dozen recipes for various iterations, but the one I go back to is the one published in the Iranian-American Women’s Club Cookbook that was my bible–along with “Joy of Cooking”– when I lived in Iran in the mid-70s. Nice recipe! a writer and cook i can always depend on. Biscuits are such a comfort food for me that this post is causing high cravings! Better than some so-called Southern restaurants down here, if I say so myself. Now I need a biscuit cutter. Definitely more of a West Coast biscuit … hearty, slightly sweet, a meal in itself. These are amazing and, based on my experience, foolproof. I went to college in Boulder, CO – and although you didn’t name the specific “random diner in Colorado” – I knew in a heartbeat there could only be ONE PLACE… DOT’S!!! So excited! I’m not much a baker, as my attempts usually fail, but this was easy AND easily the best buttermilk biscuit I’ve had. I used a pastry knife. In Britain and Ireland they are scones. Made this for our son for his 18th Birthday today with steak and scrambled eggs he loved it thank-u :). They were ALWAYS cut with a Carnation Milk can, that she had carefully cut one of the rims off of, for a sharp edge, and punched holes in the top, so air could escape. Thanks and these make me want scones for breakfast tomorrow haha. Something in the way she held her mouth or arched her eyebrows that I’m not getting. I followed your steps, did not change one thing, and they turned out perfect! I’ve always made great biscuits but these are amazing. Hi Deb, If you use milk and sour cream instead of buttermilk, what are the proportions of each? As always Deb – delicious. So glad I gave it another go and can’t wait to enjoy the four that made it into the freezer (we got six total since I made them thicker versus eight the first time). Got to try your recipe! Um. I want to have these for our Christmas dinner. I followed the measurements and instructions exactly. Beautiful, beautiful, beautiful. And growing up, our breakfast breads were a rotation of Thomas’ English muffins, bagels and maybe corn/blueberry or bran muffins, so it’s not like I have a deep well of biscuit nostalgia to tap into when I decide, on a whim, that what our morning, slicked with heavy snow, really needs is freshly baked biscuits. I seriously make a double batch once a week to keep the husband happy :). I don’t know what happened to my mother’s set of white and blue bowls, except for the largest blue one, which I dropped while making my grandmother’s doughnut recipe. Nudged my sweetie into making these biscuits instead of crepes… we were all so glad he did. :). I just wanted to give you the heads up that the liquid might need adjusting if other ingredients are added. We will get it fixed. I found the mix too dry to come together and being afraid of breaking the cardinal rule of not handeling the dough too much I pressed the dough together. Noga — I haven’t braided biscuits before; not sure I’d use that approach. Thank you! 8.99. This surpasses it buy a mile and they’re almost impossible to stuff up in a mixing sense as they almost always come together well. They didn’t move very much. But we all have our little ticks. I have tried a myriad of other recipes, but not say ‘home’ to me like these! I’ll have to try this one as well to see if there’s any difference in texture but I found that using a bit of cake flour as well as AP flour made all the difference in producing a more tender crumb. The other is simply drop biscuits, that I think come from the Bisquick box. Knead on floured surface and cut out with scone cutter. Thanks for the update and the reminder to make biscuits again! All countries have their specialities and names which makes it more fun! I went to Dot’s Diner many years ago during a visit to Boulder for a friend’s wedding weekend, and I still to this day remember how good the biscuits were — even though I couldn’t remember the name of the diner. Deb, you are the biscuit whisperer! I find the recipe, and am impressed, then see that the recipe is adapted from Dot’s. LOVED the flavor of these biscuits, but, mine didn’t really rise. Very similar to what we in Sweden would call scones (which are not like Brittish or American scones…). Thanks for the trip down memory lane. should i wrap them individually? It doesn’t always work as well with other recipes but it does work well with biscuits. A delicous breakfast. The flavor was still good though so I wanted to give the recipe another try at some point. It’s so light and wide, and the spouts make everything easier (and double as handles). Way too easy to put the wrong lid on each, end up using baking soda when you meant to use baking powder. Here in Australia, a biscuit is what you would call a cookie, so are these “biscuits” really “scones” or “rolls”??? May I have original recipe. Add to Cart Added. They are pretty similar to Australian scones.Down under we would use self raising flour and about 1/2 teaspoon of baking soda (bicarb soda) and about half the amount of butter then you would have the classic Australian buttermilk scone which are awesome with jam and cream. I love the vintage mixing bowl. The second thing I thought was, “Biscuits!” I’ve made the Clinton Street Baking recipe, which is quite good, so I’ll have to try yours to compare. Didn’t really spread or flatten out. Best eaten warm with President butter. I have to admit, as someone who was taught by a true Southerner, I did join the whole “White Lily” flour camp. Never found one that’s better. Are they the same as English scones? So exciting, especially if you got fancy ruffled potato chips that didn’t break so easily when you scooped up the dip. Will definitely be my go to in the future. Thank you for this! As for the biscuits–all white flour–unhealthy. I may be southern but I’m happy to take biscuit making lessons where I can get them since I grew up on horrid canned biscuits. If anyone’s been to Dot’s they know the best part about these biscuits is their homemade jam! Sometimes I feel like you are reading my mind. This New Yorker (and her husband) thank you profusely! out of white flour… could i use bread flour here? Regardless, they still tasted great. These are some beauties. Up here NOBODY serves biscuits! Wonder if it’s the acidic nature of yogurt and buttermilk and that’s why they work so well? After reading the recipe I’ve decided they are definitely scones. And what’s sold in cartons isn’t “real” buttermilk, which would be more watery and not thick. I have not ever had success with adding the baking soda, baking powder, and salt. I’ve always wondered what a ‘biscuit’ is because ,although I was aware that they are not biscuits (English), I couldn’t quite fathom how they could be scones as they usually appear to be something savoury. ( or maybe I did smthg wrong?) Can you imagine? I hope you will give it a try! (Plus I always have plain yogurt in my house, and don’t always have buttermilk, so I can make those with yogurt in place of the sour cream anytime I want! Thank you! *FREE* shipping on orders $49+ and the BEST customer service! Both with perfect! They are all the things!! Made Them. Soooo good! You are right, Boulder is probably not ground zero for best biscuit recipes – but they are delicious. Hmmmm, I wonder if there will be any left to photograph? I didn’t fuss with extra flour or cookie cutters. I just made these using gluten-free flour and whey (leftover from making homemade ricotta) — they turned out very buttery and flaky! (Something I thought I would never type here–I consider your recipes near perfect.) Ant these will get done very soon, i suspect sometime tomorrow :-). Amy — You can, but I find that the FP makes it very easy to overmix the butter. Tender and flaky and everything a biscuit should be. One of my favorite recipes for getting kids cooking in the kitchen. THANKS for a post that is chock full of memories- I may be making biscuits to bake and freeze this weekend! I plan on making them again soon. The smell alone must be heavenly! And voila! Going to give these a try > I have forever been trying to bake the perfect biscuit . Deb, we moved to western Colorado last year (from upstate NY), and I was surprised how many restaurants serve bisquits. Your blue looks pretty chic, but my avocado sort of hides out in the cupboard! Hahaha, I love this post. My boss, who’s a total biscuit snob, LOVED these. They were flaky and so absolutely delicious. If you really want to spread your wings and try something from the Southern part of the US, next time you make these and you have access to homegrown tomatoes, slather your hot biscuits with butter and put a nice thick slice of tomato inside of it. Helped that I had some bacon grease left in the skillet, enough to give them a dab on top and bottom. This is exactly the kind of recipe I’ve been looking for to complete my breakfast ritual! On a Wing and a Prayer Hot Sauce. Then you can just pile it up and add the buttermilk, mixing it right on the counter. I use half lard and half butter for these biscuits, they are always delicious and flaky. Yum! Did they not even rise a smidge? This truly is the perfect biscuit recipe. We made these this morning and has the same problem as another commenter that they had a bitter aftertaste. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Add to List. Hot Little Cheese & Chive Biscuits, Frozen. Now you are obligated to link to your best gravy recipe…. they are fluffy, golden, SUPER YUMMY! i’m going to a potluck brunch this weekend and would love to have them hit the table freshly baked on location. Your blog is so inspiring, by the way! By the way, do not use sugar. I used them to death and they lasted forever. I just tried this recipe and they turned out fantastic. (There’s a whole set, by the way.) These biscuits are so good! How would you say the scallion biscuits compare in terms of fluffy/flakiness to these Favorites? Thanks, Diana. If these biscuits are wrong, then I really don’t want to be right. when you were talking about using the right fats – the right flour – the right way to mix it – i’m like me, me, me also! Can’t wait to make these…. Thanks for a new post with even more pictures! Yay!! I sometimes add parmesan and rosemary. This is a great recipe, we love it. And I wonder why I can’t lose the last 5 lbs of baby weight. But they are one of my husband’s favorite foods. This recipe is similar to an old family favorite, which I often use for Twinkle Twirls: Make as usual (add a little more sugar if you wish) and roll out. I’ve been making biscuits from an old book my grandmother gave to me when I got married. I’ll enjoy mine with that overly sweet peach or strawberry freezer jam, please. My family didn’t make biscuits when I was a kid but as an adult, I pride myself on mine. I did notice though that the biscuits I’ve frozen when I bake them, do not rise at all. This is the way my grandmother used to make them! These look great. I was going to try an onion tart this weekend, and will definitely try it with this dough. For all those who are saying that northerners didn’t grow up with biscuits, I grew up in Maine and my grandmother and all my aunts made mile high biscuits. I can’t wait to try these! I also have a smaller one that’s white with a gold design. And the layers! You can follow the link under the title to Bon Appetit for the full scale. My Grandmother made awesome biscuits ! I love biscuits but I am definitely biscuit-challenged. That’s all I have to say after baking these absolutely perfect biscuits. Thanks! I pretty much just push mine together once it’s formed big lumps and knead it as little as possible. I have made them twice for my knit group meeting and they were a smash hit both times. The biscuits were fine. I’m going to be making this (amazing sounding) biscuit recipe quite soon for my boyfriend’s birthday because he loves biscuits and gravy. Diana — Rise or spread? Thank you for including metric measurements because in Budapest it is important. I freeze baked biscuits. And if this recipe keeps one person from popping another can of “biscuits” then a job well done. I also fold them in thirds before the final pat-down. Purim shark, or just, I feel like being a shark this afternoon, thank you very much? i did not twist the wine glass/cutter. Jump to 1, 3, 4, 7, A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, U, V, W, Y, Z. I woke up this morning craving my homemade biscuits and could not for the life of me remember exactly what was in my biscuits. New here? We always put the biscuits touching one another as we find that they rise higher that way. Yummy! Thanks for this recipe, I will need to try it soon. Your timing is impeccable. I had some buttermilk I wasn’t sure how to use up. I hope it works better next time. Then I lived in Knoxville, TN and Macon, GA, where I discovered White Lily flour and have never looked back. Last night I just made the brownie roll out cookies from your cookbook! Texas girls love good buttermilk biscuits! I have been known to cut out biscuits from the rings for canning jars, or a dedicated biscuit cutter (depending on if my own boys had recently used the biscuit cutter for playdoh) or a cleaned out tuna can- any port in a storm!! So I can get away with making a very small batch. I put them back in the oven for about 7 more minutes til I thought they were brown enough..I’m currently waiting for them to cool off enough to cut into :). You will not get as much boost from the leaveners if they’re left in the fridge, but you will still get some. Made them in the food processor (the horrors!) Back in the 1960s, dip made from Lipton Onion Soup mix and sour cream was a “must have” for home entertaining. it’s like you heard my food prayers and answered my latest dilemma. I’ve struggled with biscuit recipes over the years, usually I end up making easy drop biscuits. Are you sure that your baking powder was good and that you didn’t accidentally use a flour with leavening already in it? Can’t wait to make these with Spring’s first rhubarb [a la compote!]. I have to give them a try! Loved how you identified so many of the quirks of biscuit cooks! Yum. That’s not enough: I add at least 2 T of milk to make a softer dough. Really tasty with a nice crispy edge and layered interior. Thanks, Deb, for helping me to better my skills. ps–I still have fond memories of your signing in Santa Cruz and tell the story of that wonderful event to appreciative audiences. 2 1/4 cups (280 grams) all-purpose flour Methods and what people consider “right” certainly do vary. I don’t even know what else to say…except that it’s a sinful recipe. I’m looking forward to these “new” biscuits with sausage gravy. My name is Christin and trying new foods and experimenting in the kitchen are my greatest passions. The average adult should consume no more than 1 teaspoon (2.5 grams) of cinnamon per day, the dieticians wrote. :-) P.S. Thanks! Thank you, I can’t wait to halt the grocery store trips with these! Will definitely be making again! All this freezing the dough/baking from the freezer talk is blowing my Southern mind. The fresh baked/warm ones were delicious, but once cooled they were REALLY hard. That Dot diner recipe is the only one I have ever used! I love these biscuits! I am going to use your recipe this weekend. I had the same issue about them not rising. :), I made these, and filled them with spinach and a fried egg – delicious! Thanks Deb, for all the great recipes! I made these today for New Years Day 2015! I did what others suggested and tried them folded for flakiness and i also spoon dropped some. Some I found at Walgreens for $1 a piece. perhaps I’ll correct that…. You are gluten intolerant). I was raised in the South and saw all styles and forms of biscuits. They were pretty flat and no layers. The batter was so thick when I scooped it into the pan that I’m really not surprised it took longer. I’m not sure if that’s because I ought to let them thaw or what. Just my two cents. Thank you for the inspiration! These look great, Deb, and not terribly dissimilar to the basic formula in Bittman’s “How to Cook Everything,” which we eat with dinner probably once a week. Biscuits are one of those foods that I rarely make since I am completely, utterly, weak around them and will eat about 10. work later. I’ve made these many times now, as well as sometimes adding flavorings, and I’ve never had the hockey puck problem others have described. I think this means I have to make these biscuits now. I have streamlined my process to 2 cups of self-rising flour (currently White Lily), 8 T cold unsalted butter grated into it, and a cup of buttermilk. Wait, I am 100% Jewish as far as heritage, and both my grandfathers were big fans of buttermilk: straight up with breakfast! This morning I find your in my in box. More fat certainly makes them easier to handle and tastes oh so good. 2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above) The first time I kept them neutral, but the second time I added a lot of thyme and cherry tomatoes on top before sticking them in the oven. Thank you so much for sharing this! I drowned them in honey and devoured then alongside pan-fried chicken!!!! But being that I will have plenty to do I want to know if they will still be good if I make a day ahead and bake them then put them in a airtight bag and heated the next day. Excellent recipe! I will have to try these biscuits this coming weekend! I have a nesting set of my mom’s in the same shape (from before I was born! However, the re-rolled bits always have a funnier shape. Perhaps it needed a TLBS or so of buttermilk to help the dough along. They were yummy. It was published in the Nov/Dec 2007 Cook’s Illustrated. In short, I decided that a single extra tablespoon of butter would be less annoying than leavener levels (1/3 teaspoons) that most spoon sets aren’t set to. My first time ever making biscuits and I’m so happy I tried your recipe! Have you done this? My mother taught me to use cold butter and handle the dough as little as possible. In fact, my family and I find to be the perfect recipe. Have some lovely leaf lard right now in my freezer. They are so dang delicious! Hi Deb. i omitted the salt entirely, and used my kitchenaid for the whole process except cookie cutting.. perfect! My first go at making biscuits (NYC born and raised aka total Yankee) and they came out perfect. Hi- I didn’t see anything in the comments on how to keep them soft for later. All went well until he got to the instruction to “mix by hand.” As soon as he plunged in his hands he realized that was not exactly what they meant. Lovely! This recipe can be adapted to use a gluten-free flour blend…only use a blend, such as Cup 4 Cup or Bob’s Red Mill. So, I didn’t have buttermilk, but I read your suggestion of mixing milk with sour cream. I also love the comments about the Pyrex bowl. I’ll have to try these this weekend – thanks for the recipe and photos! Roll out fairly thin and fold the dough over on itself, and repeat several times (letting the dough rest if necessary so it won’t spring back when rolled). I am almost certainly the first person in my family to keep my fridge regularly stocked with buttermilk. I couldn’t not comment because those Dot’s Diner biscuits were my first successful biscuit and are still my favorites…plus, I thought that alone made us (strangers) kindred spirits. This recipe was not my favorite, but produced a decent biscuit, nonetheless. I also decided to go the cheesy route (per my husband’s request) and added 3/4c sharp cheddar to the mix. Great and easy recipe! These turned out high, fluffy, and melting soft! Truly I never met a biscuit I didn’t like. I love making biscuits too- well I love anything with butter. Ha! Made them savory, added chives, topped them with Dungeness Crab, Poached Egg and Orange Hollandaise..the Biscuits were perfect.I did reduce the sugar to 2 teaspoons. The recipe turns out great when I use 2 1/4 cups, but if I use 280 grams it is nowhere near enough. I adapted this recipe many years ago to a scone and got rave reviews for them in the coffeeshop that I owned, Now, I bake the scone for a coffeehouse here in Oregon, and they sell out before the second round of coffee drinkers make it to the counter. Both are true (well, in my mind, anyway!) Since I don’t own a pastry cutter, I melt the butter or even use olive oil and just mix. Husband in raptures. I am usually in a hurry, and get tired of cutting out the biscuits and then wadding the leftover bits together and hoping they make a decent biscuit at the end. I always drop rather than roll and I usually end up adding about 1/4 c more buttermilk. I fully expect my kids to brag about their moms amazing biscuits one day. These were great. In the instructions, you say to knead the dough slightly in the bowl before pouring it out, so maybe you brought it together better in the bowl than others (and me), but the problem seems to be when it’s not brought together at all, just patted down and cut. Googled buttermilk biscuits and your best recipe came up. ;) To make drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart. As always, great recipe! http://uncpress.unc.edu/books/T-7519.html. I added Costco Parmesan and it seemed to want almost a half cup extra linguists but they were great. I find it to be AWESOME. Mix everything by hand as I can feel when it is ready. But, is there a way to get away from the slightly bitter aftertaste that I assume is coming from either the baking powder or the soda? ), Deb – those must try biscuits look delish! I just did it again and they came out perfectly. Best sausage gravy and bisquits we’ve had were at a small town grange in Debeque, CO. All homemade.. Oh my goodness. Overall these were just ok. Born in raised in GA, I have been making biscuits since I was literally able to read. However, when I made subsequent batches using hand-kneading only, the results were predictably much better. Not sure what took me so long! When we moved to Missouri, I had to resort to having White Lily shipped in. I recently used this recipe to make the red lobster cheddar bay biscuits. On a totally separate note, I just made the plum muffins from the SK cookbook with the intent of using up three different charosets I had made for kids and parents to sample during a program I ran. Thank you! Smitten Kitchen never fails me!!!! The one with buttermilk is similar but no sugar and the other one has flour, baking powder, salt, cream of tartar, butter and milk. Should I just follow your challah recipe or do something to adapt your biscuit recipe? Maybe would have risen more, but still flaky and tender. They’re perfect served with a soup.

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