Comments on: Buttermilk Biscuits

By: Cowgirl Sewer

Cowgirl Sewer — Sat, 05 Mar 2011 17:36:43 +0000

Just a quick note: Remember not to “over knead” the biscuit dough; it works up a substance in the flour called “gluten,” and over handling the dough will make your biscuits tough instead of soft. I also learned, after 45 years of perfecting my craft of biscuit making, NOT to “twist” the biscuit cutter when cutting out your biscuits. If ya “twist” the biscuit cutter when you’re cuttin’ the lil’ darlin’s out, you will end up SEALING THE EDGES, which, I didn’t know, PREVENTS the biscuits from rising as high as we would all like them to be…***sigh*** Another hint: try not to roll your dough any thinner than 1/2 inch (I know, I know…it’s hard!) if you want really lofty biscuits. Happy baking, TK friends! Hope this info is helpful; enjoy your day.

By: prattmom

prattmom — Sun, 20 Feb 2011 03:18:50 +0000

Made these biscuits tonight for dinner. They were yummy. I think the sugar makes them extra tasty. I did use butter instead of shortening–I’m just a butter kind of girl.

Mine didn’t rise quite as much as your picture. (Maybe it was because I used butter instead of shortening. Ha!) I think I will roll them out a little thicker next time. But, they were light and fluffy.

Thanks for the great recipe!

By: Cowgirl Sewer

Cowgirl Sewer — Tue, 18 Jan 2011 18:05:57 +0000

I’ve been married for almost 34 years, and I’ve been cooking since I was about eight years old. Last night that c’boy husband of mine declared, “These are the best biscuits I’ve EVER tasted!” Then he asked, “Where did you get the recipe??” I was thrilled to tell him via “Tasty Kitchen” on P-Dub’s blog site. Trust me, these ARE the best biscuits I’ve ever eaten, too…many thanks to “Serve at Once” for this fabulous recipe.

By: shakira

shakira — Wed, 29 Dec 2010 14:26:49 +0000

I love baking these in a cast-iron skillet! My kids love seeing them come out of the oven like that and so delicious! Thanks for sharing!