I have worked on making the best biscuits for years. This is adapted from one I found elsewhere.
Cuisine: Main Ingredient: Flour
karenharman1 ,Too dry and dense, but only because the dough gets overworked. Good light fluffy biscuits barely get mixed and you should never press down on the dough too much. I learned from an old-time biscuit maker from SC. Also, turn them over immediately after you take them out of the oven—bottom stays crunchy. ❤️2y
sokirk ,Love this recipe! Make it everytime I want biscuits for soup, strawberry shortcake or my favorite - biscuits and gravey! Love love love!10y
houdai ,This is the best biscuit recipe I have tried! I make these all the time with my country sausage gravy for a hearty breakfast.10y
tiffanyelswick ,I am a novice at biscuit making and these turned out great. I used extra butter in place of lard and doubled the buttermilk. They baked up quickly and my family liked the flavor. Only complaint is that they did not rise very much. Otherwise, I will make this recipe again with a few variations.10y
pols005 ,These were super easy to make but super dense. I made them to go alongside a steak dinner and they were really too heavy for that. Bet they will hold up nicely to butter and honey in the morning though!10y
mogriff1 ,Made these again.....this time using buttermilk (I had to add 1/4 cup more, it was dry). I also doubled the butter. They turned out really moist. Hubby and I enjoyed them with grape jam.11y
mogriff1 ,Nice rise, texture and taste! I didnt have buttermilk so I used plain greek yogurt. I also added milk, it was a litte dry and more butter. We ate with grape jam, these turned out really good!11y
ronzeno ,This recipe makes the BEST buttermilk biscuits I've ever made. I did add a little more butter and lard. When cutting the biscuits my Grandmother taught me to NEVER twist, just push down. The biscuits rise higher!11y
usacanada ,Great! I did have to add about 3 tablespoons of butter and a bit more buttermilk .... YUMMY!!!12y
spikesgirl2 ,I increased buttermilk to 5 cups (I make biscuits all the time) because mix was too dry and I needed a recipe for a large church group. I adjusted srvgs to 24 (love this option) and made over 80 biscuits!!!!!!12y
anakimana ,My sister and I made these together tonight. We followed the recipe exactly, except for the lard - we replaced that with an equal amount of additional butter. We doubled the recipe when we saw it yielded only 6 biscuits, and these were GREAT. Keeping this recipe handy for sure.12y
key_chief298 ,I thought these were exillante!! I patted then down to about an inch and could get 11 cuts out of them. I did have to add about 1/3 cups extra of the buttermilk though.12y
bonnylass79 ,These were very good; however, I needed to add a little butter and buttermilk. Blending in the food processor really does make a difference. Also, roll out to about 1/2 inch to an inch thick to get the best rise.13y
flapjack09 ,Best biscuits ever, great post, I baked for a bit longer, fluffy golden goodness. Tip of the cap, to the postee.13y
teresag09 ,Love them they came out just amazing, soft, and very tasty. I will for sure keep this recipe in my book.14y
sgrishka ,This biscuit recipe makes great Southern-style biscuits...and by Southern-style I mean tender, flaky, melt in your mouth good, biscuits. They were easy to make and a real crowd pleaser!14y