Our Favorite Buttermilk Biscuit

What does it mean to "stir 15 times"? How do you define a "stir"? You swoop your hand around the bowl once? I understand doing it for a certain number of minutes but not "times". What does that mean????

All this fuss....Mom would make the most heavenly biscuits with self-rising flour, Crisco, buttermilk and nothing else. She never measured (drove me crazy because I've never been able to duplicate them) anything. Took her 5 minutes to whip them up, 10 minutes to bake 'em. She made them every morning and sometimes at night, too. She once mourned that she could not find quality lard, as it made better biscuits.

To those who say there's no salt, it's in the self rising flour and the butter. I love this recipe, However, to me, the dough should be edible, otherwise it won't be yummy baked up, so I added a tablespoon of sugar. I've tried SO many biscuit recipes, and this one is the best.

Oh, y'all! I couldn't make a soft biscuit to save my life, but this one is so good. Even I can do it. I never want to see a whack-em tube of biscuits again!

Butter means regular, salted butter, no other salt needed, especially if you baste the top with the melted butter as directed. Using the White Lilly flour makes a big difference: lighter and fluffier biscuits!

This has been my go-to recipe for a quick, perfect buttermilk biscuit since finding it a few years ago. Using a grater to "cut in" the butter is genius! I love to make mine in my cast iron skillet, so I adjust my baking time slightly. In regards to salt, I use salted butter and I have never had anything but golden deliciousness!

Best recipe I've found. I didn't have self-rising flour so I made my own by adding 1 1/2 tsp. baking powder and 1/4 tsp salt to 1 C. flour. I used salted butter as well. Delish.

I signed up for this website only to make this review. There is no salt. These are absolutely flavorless and did not rise. I followed the recipe exactly. Extremely disappointing. I believe they are well made, but they’re just nothingness.

I just noticed all the comments and questions about SALT. As the recipe calls for self-raising flour, no more salt is needed as self-raising flour already contains salt as well as baking powder.

Good texture, I didn't have self-rising strong flour but added a tablespoon of baking powder, this creates the rising reaction from the buttermilk. Also, there is NO mention of salt, they should be salted or use salted butter. They end up being with s great consistency but lack of flavor (well, other than the buttermilk). Since my toaster over goes until 450 I baked them for 17 minutes, I do think there's a typo there but the consistency was great.

Pro tip: make an indentation with your thumb so they will raise even

I am pretty sure that the 475° oven temperature is a typo. It should probably be 375°. If salt isn't called for in a recipe and/or unless it's specified, use salted butter. If using unsalted add a 1/2 tsp of salt or to taste.

THIS is the perfect biscuit recipe. Beyond easy, and simply the best biscuit you can make

Fantastic... and super fast and easy. This is my goto biscuit recipe. Pro tip: leave a stick of butter in your freezer all the time so you can make a batch in minutes when the urge hits.

475 degrees?!? Everytime I've made these, the baking temperature is so high, it overbakes them, even at 425f. I live in FL and I'm wondering if that has anything to do with it? I follow the recipe precisely and yet still they get too cooked on the outside. What other troubleshooting tips should I try? What is a good temp to bake at that won't overdo it?

I have been making these for years. I always end up add more buttermilk. I think it’s because my measuring cup measure more; being professional grade. They come out perfect every time and are constantly requested by family and friends. For those who say it doesn’t have enough salt, it’s not the recipe. It’s you taste buds. Many recipes are too salty for me and it think the salt receptors if my taste bud are more sensitive that the others. Try using salted butter.

These biscuits were easy to make and turned out light and pretty. However, they did not have any flavor. I used unsalted butter (the recipe does not specify). Perhaps adding salt would have helped.

I never could consistently make really good biscuits until I tried this recipe. It’s TERRIFIC! Can’t miss with this recipe. It is my go-to for the best biscuits, everyone loves them!

Perfect! My whole family raved about these. This will be my “go to” biscuit recipe from now on!

Salted or un-salted Butter??

Excellent and easy recipe. Melt in your mouth. Will definitely make them again.

Turned out perfect! I followed the video and they were so good.