Mom's Buttermilk Biscuits

Tips from a Dixie darlin on how to make the biscuits rise: 1) Use 1/2 teaspoon of baking saod (instead of 1/4 as the recipe calls for) and 1/2 a teaspoon of baking powder. 2) Roll the dough out to 3/4" to 1" thickness rather than 1/2" and use a large biscuit cutter (about 3" in diameter). 3) For really authentic Southern biscuits, add 1/2 stick of melted butter to the batter and then brush tops with remaining 1/2 stick of butter when they come out of the oven. 4) Don't bother trying to count calories or fat grams. Just enjoy with homemade sausage gravy!!

I definitely agree that even though these are pretty good, there really is "something missing." I think that something is salt, or at least the taste of. Coming from the South, I know what a homemade biscuit tastes like, and the biscuits I'm used to eating have a slight salty taste; like when you get a biscuit from McD's or something; the tops are brushed with salty butter I guess. If I can manage to get that duplicated salt taste, then these would be 110% perfect! Some raters said that these biscuits were flat and I don't think they realize that when you make biscuits from scratch, they're not going to turn out the same as those purchased from a store or fast food joint. These are real, homemade biscuits; there are no added preservatives and additives to give you that super fluffy biscuit. I took the total batter and divided it in half; all the tops were brushed with buttermilk before baking but I also took the time to add fresh, shredded cheddar cheese into the 2nd half. The cheese batch was amazing! Adding a little butter to the center of one of these fresh baked biscuits brings out what you'd miss otherwise. These really are fantastic biscuits so long as you have realistic expectations. Just remember, these are made from scratch with care... not mass produced in some factory. One last note, these are also great because the batter can be easily tweaked; shredded cheese, chunks of cheese, cinnamon & sugar, fresh herbs, etc. The possibilities are endless!

Excellent recipe!! I followed exactly until baking time. I used a pre heated cast iron skillet and baked for 18 minutes at 450. I also brushed the tops with buttermilk. Will definitely use again!

I just made these as ELPARSONS suggested, with the adjusted baking powder/soda and rolled them thicker. They still came out flat and dry. Served these up with homemade sausage gravy.

These were OK. Something missing. I should have read reviews prior to making.....

one of the best biscuit recipes i have tried. I give this recipe a A+.

I made these for dinner tonight to go along with Fried Chicken. Did make a couple changes. I used butter flavor Crisco, 1 tsp. salt, 1/2 cup buttermilk with 1/4 cup sour cream wisked into the buttermilk. I thought the dough looked too dry but they baked up perfect! I only got 7 biscuits out of the batch but I made them thick. 10 min at 450 deg. was just right. Sprayed the tops with Can't Believe It's Not Butter when done. They had plenty of flavor. YUM!!

I was disappointed in these biscuits;they were flat, pale and rather tastless. I used Crisco for the shortening,so there is little flavor there. Perhaps butter would be better. Also, maybe they should be rolled a little thicker, 3/4" and baked slightly longer. Buiquick are better. I was looking for a tastier biscuit that holds together better for a breakfast sandwich, but this one wasn't it. Did I goof? (My soda and b.powder were fine>)

These biscuits taste great!! Can't beat 'em!! Mine came out a little flat, but I suppose I rolled them too thin. Next time I might just roll the dough in my hands and flatten them just a little on the sheet.

I USED 2 1/2 TSP B.P. AND 1/2 TSP B. SODA. ADDED A FEW TSP OF MELTED BUTTER WITH THE BUTTERMILK. THEN BRUSHED WITH MORE MELTED BUTTER A FEW MINS BEFORE TAKING OUT OF THE OVEN.