So easy to made and so delicious. 

When I made them the second time, they turned out crunchy, BUT THEY WERE STILL DELICIOUS!!!!!!!!!!!!!!!!!

These turned out great!  My grandson polished them off!  Good, flaky and wonderfully tasty!  Definitely saved and will use again 

First time ever making biscuits. Was always a little nervous to try. These were so easy and turned out amazing. I didn’t pat them thin enough, so they leaned over a bit after baked, but the taste was lovely. My 5 year old won’t eat Grand biscuits but he gobbled these down. 

I’m going to try this recipe with sourdough discard next time. If anyone has any tips…

I’ve made biscuits for years and Kristine’s tips are absolutely top notch for the best biscuits — fold the dough multiple times, don’t twist the cutter, cold milk, and freeze the butter for easier grating. I just have one tip to mention — even easier and faster than grating the butter is to use a salad shooter with frozen butter. It makes little butter pebbles, goes really quick and is easy to cleanup the parts in the dishwasher if you want. I didn’t own a salad shooter, but bought one just for this purpose after trying my friend’s.

I made plain whole milk and it turned out perfectly baked! I brushed the tops of biscuits with milk! Crunchy yummy! Will bake it again! Thank you for the recipe 😁 I served slow cooked beef stew with the biscuits😀

I cannot thank you enough for sharing this recipe. My Mother was one of those amazing southern cooks whose recipes were not often documented and my biscuits never lived up to hers, until now. These biscuits had everything I was looking for in a biscuit including buttery flavor, fluffy, flaky high rise, and they were really easy to make. I had fun making these, and more fun watching them rise in the oven!
I will definitely be trying more of your recipes!!!

Fave recipe i add fresh rosemary, garlic,onion and pepper so good for a savory option

Very easy. Made the dough a bit sticky, but it’s a matter of doing it a couple of times. Love the flavor.

Hi Amanda, it sounds like you used a larger biscuit cutter than I did. My biscuit cutter measures 2 1/4-inches in diameter. If you cut out larger biscuits, they will need longer to bake. I hope you enjoyed them regardless!

Hi Elaine, My understanding is that tea biscuits are very similar to these.

I don’t recommend that because the baking powder will start to activate as soon as you mix in the milk/buttermilk so when you go to bake them the biscuits won’t rise as much.

I’m an experienced cook, but I was skeptical about trying (once again) another biscuit recipe because I’ve heard biscuits are finicky. I tried them this morning and wow! I followed the recipe to a “T” and they turned out better than any biscuits I have eaten or made myself. Grating the butter and patting out the dough into rectangles were a tad laborious, but the results are well worth it! So many recipes do not include the techniques needed to produce great results or explain why it is done a certain way but your instructions are always full of good information.
I’ve enjoyed so many of the recipes you share. I like that you often present basic recipes we may not have gotten from our family cooks — like these biscuits. Good job!

I love this recipe! My Mother tried to teach me growing up but I never got the hang of it. I used your recipe and was sensitive to over working the dough (I’ve done that before) and the biscuits were great! I grew up in the South and everyone but me seemed to know how to make biscuits..lol I live in Indiana now and they won’t ever know that this Southern girl just learned to make biscuits 🙂

This recipe was Divine and just perfect to the T !! Loved it. Was definitely the talk during breakfast. Thank you. 🥰