Kentucky Biscuits

An excellent base recipe for plain biscuits. If you're looking for something cheesy, spicy, or otherwise flavored, you'll have to either use a different recipe or modify this one. (I'm on a crusade to get people to critique a recipe according to its intended purpose!) I made a couple procedural changes that may help with the final product. First, I always find it helpful to sift the dry ingredients three times in order to fully incorporate them, especially the baking powder (one reason some folks may have trouble with "tasting" the baking powder). Secondly, I did take issue with the two minute kneading. Far too long for biscuits... you'll activate the gluten and wind up with a more bread-like texture. The biscuit standard is twelve turns, but you develop a feel for when the dough is holding together, sometimes you'll need a couple more or less. Finally, I roll my dough out into a rectangle and cut it into squares with a knife. This saves time, and eliminates the need to re-roll scraps--which will always be less tender than the first rolled.

The best biscuits!!! I used half whole wheat flour and added 1/4 tsp salt. Let the cut biscuits sit for 10-15 minutes before baking and they will be VERY tall and light!

Wow, this was very good. I never make biscuits because they always seem so dry, not these! One thing I did do was freeze the stick of butter and then grate with a box grater (I saw this on a cooking show). That way the butter stays nice and cold for a nice tender biscuit. Plus it mixes much easier with the dry ingredients. Will definately make this again!

This is now my family's favorite biscuit recipe. They came out nice and flaky. I love the fact that it uses real butter as opposed to hydrogenated fats (Crisco) that so many biscuit recipes use. Instead of using 100% all-purpose flour, I used part freshly ground whole wheat flour AND all-purpose flour - (1/2 cup whole wheat 1-1/2 cups white). Next time I will make sure my "dash" of salt is a couple dashes. Thanks so much for posting this great recipe!

Okay, I LOVE biscuits and am always trying new recipes. I think these are the best ones I've ever tasted! They have a thin crispy shell on the top and bottom , are moist and golden inside and have the perfect texture. I didn't have buttermilk so substituted 1TB vinegar then filled measuring cup to the 3/4 line. I also accidentally added 1/2tsp salt instead of a dash. My search for the perfect biscuit is over! I can't wait to eat the 2 I stashed away with jam in the morning :)

This was an excellent recipe. Very easy and delicious. It was even great the next day when toasted in toaster oven. I used milk with 2 1/2 tsp. lemon juice because I had no buttermilk handy. I will be sure to use this recipe over and over again.

This recipe has rescued me from the biscuit hell I have known my whole life. Finally delicious success! I used a small food processor to mix the dry ingredients and processed the cut cold butter in. I used soy milk with a little vinegar for homemade buttermilk. I kneaded them and rolled them out and cut them as directed. Next time maybe some brushed butter on the tops. Thanks.

Excellent, easy, fluffy! Thanks for sharing!

Absolutely, hands down the best biscut I have ever had. Both my husband and son loved them; we ate them all! As per previous reviews, I made a couple changes. 1. I use unsalted butter for everything, so I added a scant teaspoon of sea salt. 2. I used the juice of one lemon and canned evaporated milk to make 3/4 cup of buttermilk. Thanks for sharing this recipe!

I made these biscuits last night to top my beef pot pie. I used half butter and half olive oil (we're health conscious) and ommitted the sugar. Then I dropped the batter by spoonfuls onto the casserole. Baked according to the pot pie's instructions, these came out so delicious and flaky and fluffy! Not at all like the recipe I used previously from the Joy of Cooking book (those were like hard lumps). I will definitely be making these again!