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Sasha Peters: "Made these for breakfast, and i loved it, my bisc…" Read More
6Ingredients
25Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups all purpose flour
- 1 Tbsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. kosher salt
- 8 Tbsp. unsalted butter (chilled)
- 3/4 cup buttermilk (cream, or half-and-half)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol65mg22% |
Sodium740mg31% |
Potassium160mg5% |
Protein8g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A15% |
Vitamin C2% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(107)
Saundra Gumfory a year ago
The first time I made these, I did not spend 2 minutes pounding them. The results were tasty, but they weren’t impressive. The second time, I pounded away and they were perfect! I baked a batch in the convection oven and another in the air fryer. The air fryer biscuits turned out much better. I freeze biscuits and reheat thawed biscuits on reheat in the air fryer. I will always keep these on hand. They are delicious. Much better than the grocery store tube of biscuits! S ( former Texan)
Z a year ago
Very fluffy and soft with nice layers. Used heavy cream and added a bit more liquid than it called for.
Vanessa Huerth 2 years ago
They turned out ok. My fault because I didn’t have actual buttermilk and had to substitute skim milk (eww). Next time I make these, I’ll make sure I have actual buttermilk and use salted butter instead of unsalted. Side note: Freezing the butter and grating it into the flour is a thousand times easier. 👍🏼
Bridwell 2 years ago
Amazing. Unbelievable. So delicious. I made a deconstructed chicken pot pie and these biscuits tasted amazing underneath it!
Crystal 2 years ago
Changed buttermilk to milk. Everything else I followed directions and they turned out pretty good. They are a bit dense but they taste a lot like Pilsbury biscuits and act a little bit like the "Flaky Layers" because of the folding (they open into halves pretty easily without cutting). I will be playing with this recipe a bit to make them more like how I want but as far as taste goes these are great and did well both times I made them. Once for sausage biscuits and gravy and another time for just biscuits with butter and jelly (I did increase the sugar on that attempt and again turned out great for my purposes).
Sherry 2 years ago
AMAZING!!! The best biscuits I’ve ever eaten. I did mix in an additional Tbs of honey with the buttermilk and enjoyed getting that surprise of honey here and there
Kimberly 2 years ago
Mine came out flat but that was my error. I melted the butter which I wasn’t supposed to do and I separated them on the baking sheet. I just read that to get fluffy biscuits, the butter has to be COLD and the biscuits need to be touching each other, like bunched up to rise up.
That was mentioned in the recipe, but I forgot. Maybe the air surrounding them made them cooler. If the oven isn’t hot enough it can cause the biscuits to be flat.
Abbie O. 2 years ago
My biscuits came out totally flat and I didn't get a response from the Homesick Texan about why that might have happened.
Johnson 2 years ago
These biscuits were a huge hit with my family! Will definitely be making them again.
Blue Autumn 2 years ago
I tried this recipe, they turned out looking perfect !
Butt, when I did the ole taste test , I was quite disappointed !
I was rather bland , it lacked salt , the flavour was flat~
I aint gonna recommend nor share this particular recipe !
Next . . . . .
Christine 3 years ago
Perfect biscuits for my gravy. Grated frozen butter. Used half & half. Cut into squares and brushed with butter before baking & after. Tender, flaky and crispy on the outside. Will definitely use this recipe again.
Kylie Tingley 3 years ago
Fantastic! Didn’t use cookie cutter, just rolled into a square and cut them. Perfectly flaky.
Matthew 3 years ago
Fantastic. I made mine too thick do not compare size of your raw dough to store bought canned biscuits. It says roll out 1/4” thick and fold. For those that are not gifted with the contractor “eye” I’d suggest going about half thickness of the store bought canned biscuits for an even baked delicious biscuit. Great recipe!!!
Lisa 3 years ago
I followed every instruction and these were not good at all tgrew them all away extremely dry and didn’t rise well
Tameem A 3 years ago
very light and yummy..turned out a little dry though. will try with cream next time. will definitely make again