Buttermilk Biscuits

Do I have to use wheat self rising flour?

Wow, great way to learn how to do biscuits. Thank you. Dumb question from a newbie....the 2" cutter made teeniny little biscuits?is that right? And then is there a trick to using all the dough without add too much more flour and it still rises? Also on another website, it suggested putting the butter in the freezer for about an hour and then grating it with a cheese grater. That was helpful for me. Thanks for a great lesson in cooking!

My guess is you worked the dough too long and/or twisted the biscuit cutter. The video gives good hints about stirring the dough 15 stirs only. And our tendency is to want to knead, which is kiss of death for a biscuit. I've never been able to do it well.

OMG!!!! THESE are BY FAR the BEST BISCUITS I have EVER had, bar none!!!! My husband, (who grew up in the south with a southern grandma who baked biscuits faithfully every morning on a wood stove), said these even rivaled HERS!!! HIGH PRAISE for this recipe!!! I want to THANK SOUTHERN LIVING for the this outstanding recipe and tutorial! I'm from up north, can bake about anything, but had never had anyone around to show me how to make biscuits! It had been positively frustrating, as I am very experienced in baking, but getting a "good biscuit" just right has always alluded me. I was told not to work the dough too much, but then they would crumble as soon as touched. If I worked the dough more, they didn't rise, etc, etc. THESE, however, made EXACTLY as stated, ROSE beautifully, had FABULOUS flavor, flaked open, had an almost crispy bottom, perfect for any gravy! Amazing taste,( even I loved them, though I had never been a fan, favoring yeast rolls). SO YUMMY AND MADE MY HUBBY HAPPY!!!

I have made these several times, though I have found that using soft flour and the technique of the folding and patting the dough do make a huge difference in your biscuits, whether using this recipe or another. As others have said do not twist the cutter when cutting the biscuits out, straight down and straight back up. If you are using self rising, the flour has to be fresh or the baking powder in it may be too old. Personally, I make my own self rising flour as I need it (to 1 cup all purpose flour add 1-1/4 tsp baking powder, 1/4 tsp salt) to ensure freshness. I also add about 1/4 tsp of baking soda to the recipe.

Just learning? Keep trying!!! This is an art worth every effort. Took me a dozen times to get it perfect. I have hot hands, so I chill EVERYTHING. I store my White Lilly SRF in the fridge and pre-chill my bowl. When first learning how to make biscuits, I under "kneaded" them in fear of overworking them,and they fell apart. Now, I fold and press 10 times. Amen to not twisting the cutter. Use an oven thermometer, to make sure your oven has REALLY reached 450!... just because the oven beeps, does not mean the temp has been met!!! Freeze leftover buttermilk in 1 1/4 C measures in freezer bags for convenient use next time. And subbing real buttermilk with vinegar/milk mixture will work, in a pinch, but does not turn out quite the same.

These biscuits are fabulous! I made them the first time with whole milk, and the second time with 1%. They both turned out great. Both times I used just over a tablespoon of lemon juice with the milk to make a buttermilk substitute. I used a kids cup as my biscuit cutter. It was about a three inch opening, so I made less biscuits, but they were still tall and high! I also used an 8x8 inch pan because I like all the sides of my biscuits to be soft. Best biscuits ever!!

i have tried many recipes for buttermilk biscuits, these are the best so far. they are fluffy,with enough depth for quality, they are easy to make, they taste wonderful.

This is a great recipe. Tall & fluffy biscuits! For those having problems, make sure the flour & butter mixture are well chilled before mixing the buttermilk in. Then roll & fold several times. And one major thing, don't twist the biscuit cutter!! Just cut thru, otherwise it prevents them from rising properly.

For those experiencing less than perfect results, I would say re-check all your ingredients to make sure you are using real butter, self-rising flour (& White Lilly or King Arthur works best) and real buttermilk, not the milk/vinegar substitute or even the cultured powdered buttermilk. Make sure your flour is not old or the baking powder in the flour will not activate. This recipe always works for me, these can be frozen on parchment paper after they are cut, for several months and they bake up very well after being frozen dough. Look out Pillsbury, you've got competition!

How can anyone get a flat clay stone out of this recipe is beyond me. I am a TERRIBLE biscuit maker LOL they always come out flat. It's very annoying to say the least. But, with these my gosh! They rise, they are fluffy and they are GOOD!

these little lumps of clay didn't even rise. YUCK

Excellent Biscuits! You can't go wrong with these for Breakfast or Dinner

I just tried this recipe for Thanksgiving and although they didn't turn out quite like the picture advertised they were definitely delicious. I'll have to work on making them 'puffier' but we've been eating them for the past week because they are so good.

haven't made these yet, but def will - I usually make my own self-rising flour, for each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt (I use kosher salt). Mix to combine. This way I can control the salt content. Also, you can be sure that the baking powder is fresh.

These turned out ok although not as fluffy as I had hoped. Maybe because I didn't have White Lily self-rising soft-wheat flour, or any self-rising flour for that matter. I subbed with all-purpose flour, baking powder, and salt.

The best biscuit recipe I have ever found.

I love, love, love this recipe!!! :)

I have made this recipe twice now, and have been disappointed twice. They aren't as flaky and fluffy as I would have liked. Also, it is missing something in flavor. They were fine for the ham biscuits that I served, but I'll keep looking for something with more of a wow-factor.

I have made this recipe a couple times now - it's simple to put together and they are SO tender and flaky! Delicious! Hubby likes them with sausage gravy, and I love mine with a little butter and blackberry jam! (I skip the melted butter at the end).

This is the best recipe for biscuits I have found over the years, and I have been catering for 30+ years...I never could find the "perfect biscuit" until this recipe. Thanks for letting me find this "Holy Grail" of biscuits! I have a square biscuit cutter and they really are cool looking, as well as flaky and tasty!

This is the biscuit recipe for which I have been searching for years! So yummy! I used regular self-rising flour and it turned out great. Had them with left-over ham after Christmas.

This recipe needs more than 5 stars. Biscuits is the one thing I couuld never make, well that is until now...... These biscuits were out of this world good. They taste just like the ones mom used to make. Thank you so much Southern Living for finally helping me make the best biscuits. I will be making these as my biscuit recipe from now on. I used plain self rising flour instead of soft wheat. I served these biscuits with homemade chocolate gravy Ü.

This recipe is past outstanding. I have been a successful baker for over 30 years and was always told that I made good biscuits. Last year I decided to try this recipe because it sounded good and logical. The resulting biscuits are PERFECT. One suggestion I have if you live where it's screaming hot in the summer is use a flexible cutting mat for rolling out your biscuits and chill it in the freezer while your dough is chilling in the fridge.