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5Ingredients
40Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 4 Tbsp. butter
- 3/4 cup milk
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Directions
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium1100mg46% |
Potassium170mg5% |
Protein9g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A8% |
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(60)
Kathy H. a year ago
I used almond milk because I can’t do milk, so they were a bit flat, but still flavorful and not as bad as they looked!
Kelly a year ago
It was very easy to make, as well it had a good taste. The taste I wanted! Awesome easy Recipe, thank you!
Imogene Schollian 2 years ago
Very good but had to bake longer. Made bigger so took longer. Also used wheat flour instead of regular flour
Steve White 2 years ago
This was my very first attempt at making biscuits and I started with this recipe. I would say that I am a novice at cooking at this point and still have much to learn. What I did different from the recipe was this: First, I used cake flour instead of the flour that it called for. I grated the butter into the dry ingredients and then I used 1/2 cup buttermilk and 1/4 cup milk. I also cooked at 365 instead of the 425 that was recommended. Obviously I had to cook a little longer and just watched until they were done. I did this because my oven is having problems now and will not reach and maintain that temperature. I also took them out when they were about 3/4 of the way through cooking and brushed melted butter across the top of the biscuits to aid in the tops browning slightly. They turned out pretty dang good and they looked wonderfulI when done! will adjust and experiment more with this recipe, mainly trying to reduce the cooking time because they were just a tad bit (and I do mean a tad bit :) ) on the dry side. So, yes they were good and I will be doing them again! I am curious to see what it will be like using heavy cream in place of the milk/buttermilk? We shall see!!
Jelaine 2 years ago
Super easy to make. I doubled the recipe but then rolled too thin. they came out a little hard.
Jessica Zuver 2 years ago
For a fast and simple addition to dip in gravy with dinner these were fine and my family was thrilled. My technique could use some improvement (I may use the grated frozen butter tip next time!).
Hailey 3 years ago
Very good and flaky! Brushed them with a lot of butter and will definitely make them again!
Crabbyfuntime S. 3 years ago
Great recipe! It works with gluten-free flour as well! It's easy, messy, and fun! It has the perfect amount of butter as well not too much and not too little! 5-Stars!
⭐⭐⭐⭐⭐
You can also make crackers with it with gluten-free flour! Just make it thin and add some salt on top and you got crackers! I am going to try and use this recipe as a pizza dough as well! I know it's crazy but I will let you know if it works out! <3 <3 <3
Kali Love 4 years ago
easy, quick, and yummy. i used almond milk and i think that made them a bit flatter and drier maybe? would make again though!
Karen James-Preston 4 years ago
The biscuits were flat & hard I think I bought gluten free baking flour I’ll try it next time with Pillsbury all purpose flour also baking soda was out of date