Comments on: Homemade Buttermilk Biscuits from Scratch

By: Mary Kerr

Sun, 06 Aug 2023 04:50:13 +0000

Christina,
May I ask for a little clarification on the baking soda? The recipe above calls for 1/8 teaspoon baking soda (and 1 1/2 teaspoons of baking powder). But in the ingredient information ahead of the recipe, under the baking soda heading, it states to use 1 1/4 teaspoons baking soda. (In an earlier version on your website, the recipe for Small Batch Buttermilk Biscuits called for 1 1/4 teaspoons baking soda and 1/2 teaspoon baking powder.)
Your photos are marvelous! I want to make this recipe when I have the leavening ingredients right! Thank you!

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By: Jessica

Sun, 30 Jul 2023 18:22:06 +0000

Yet another hit! Loved these! Made it into two biscuits, perfect for breakfast sandwiches.

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By: Darling

Sat, 29 Jul 2023 15:30:44 +0000

I followed this recipe as written, and I made the best homemade biscuits ever! It was the second recipe I tried, and I’ve already deleted the first one. The biscuits were soft, flacky, moist, and flavorful. The bottoms baked up slightly crisp with an amazing crunch. We ate then with blueberry preserves or honey. I could keep going, but I think you know this recipe is a keeper!

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By: Francesca

Fri, 21 Jul 2023 16:32:14 +0000

I have been using this recipe for years. Definitely my go to for Sunday mornings (I mean, to be honest, I have tried others, but I always come back to this one as the best).

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By: Cindy Paul

Sat, 15 Jul 2023 15:03:21 +0000

I cooked these biscuits in the air fryer today and they turned very good. Mine where probably a little thicker because I only got four out of the recipe. Cooked for 11 minutes at 350. Sorry no picture as we ate them too quick for me to think about getting a picture.

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By: Diana

Sat, 15 Jul 2023 09:40:16 +0000

Wow. Made these this morning. Didn’t have quite enough butter(1/2 tablespoon short), but thought I’d give it a go. Turns out that little extra butter was not missed. Made the lightest, flakiest, high risingest biscuits I’ve ever made without yeast! Followed the tip to cook them in cast iron, just touching, and wow. Just wow. Had one covered in sausage gravy and ate one absolutely plain. Perfection. Already planning to make them again for next month’s Saturday splurge breakfast. Going to make them a little bigger for chicken biscuit sandwiches. Thank you for another amazing recipe.

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By: Terri

Mon, 01 May 2023 22:41:35 +0000

I did not have buttermilk so I added vinegar to milk as a substitute. The dough was very sticky and I needed to add flour on the surface and used plastic wrap to roll it out.

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By: Rebecca Duckworth

Fri, 24 Feb 2023 22:18:16 +0000

I have some self-rise flour I need to use and want to know if I can use it instead of the regular flour. If so how much do I need to use. I know I would not need the salt or the baking powder but would like to use that self-rise flour up .

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By: Richard

Tue, 08 Feb 2022 19:32:02 +0000

I just made these today and they turned out great! I didn’t get but five out of my batch but that is fine I went searching for a small batch recipe to start with would have been happy with four. I used a can to cut mine (had corn or something in it originally but it measures 3″) Just a little dry for my taste but adding a little bit more butter milk or butter would probably fix that, still were great.

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By: McKenna

Fri, 14 Jan 2022 19:47:06 +0000

I LOVE THIS RECIPE! Instead of rolling the dough into a circle, I rolled mine into a 1’’ thick rectangle and then cut out 6 perfect little squares. Sooo delicious and so easy and did I mention so delicious?! Thank you Christina!

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By: Summer A

Sun, 05 Dec 2021 22:01:36 +0000

Omg today is my husband’s bday so I wanted to make him a nice breakfast. Made these biscuits for biscuits and gravy and my oh my were they delicious! Thank you for the easy and small recipe since it’s just the 2 of us. They came out perfectly!!

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By: Melinda

Sun, 24 Oct 2021 03:20:59 +0000

By: Susie Buckner

Mon, 06 Sep 2021 15:21:03 +0000

These biscuits were perfect! Tall, fluffy layers, and delicious. I’ve been making biscuits for over 50 years, and these are best biscuits I ever had. I rotated my pan after 7 minutes, and baked 2.5 minutes more. Brushed tops with melted butter and served with homemade preserves. No additional butter needed.

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By: Madonna

Wed, 10 Mar 2021 23:29:16 +0000

These are so good!! I baked mine in a large iron skillet ( Lodge, of course ) I heated the iron skillet to make sure every part of it was hot. You have to try these!!

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By: Barbara

Sat, 16 Jan 2021 18:07:20 +0000

You say to not use the milk/lemon juice sub for buttermilk. How about buttermilk powder? It’s what I have on hand… Also, please don’t take this as a criticism – it would be helpful if you included weight measurements for the flour. I use King Arthur Flour’s 120 gms/cup, but I know other sites use a heavier weight for a cup of flour.

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