Comments on: Buttermilk Biscuits

By: Melissa Griffiths

Melissa Griffiths — Fri, 26 Jun 2026 12:45:58 +0000

In reply to Mark. Great suggestions Mark, thanks!

By: Mark

Mark — Sun, 21 Jun 2026 17:22:27 +0000

Great recipe. One thing I am doing is letting the dough rest for 5 minutes after I turn it out and before cutting. I think it helps with the rise. I also fold the dough 6 times and flatten it again. It makes layers in the biscuit. Thanks for the recipe. I was not using an egg before. It definitely makes it better

By: Melissa Griffiths

Melissa Griffiths — Tue, 26 Aug 2025 01:17:57 +0000

In reply to Marybeth. It's probably just they type of baking powder you are using, if you are having success with less, do that!

By: Marybeth

Marybeth — Sun, 10 Aug 2025 23:43:43 +0000

I have made these biscuits more than monthly for the past two years, I find 2 tbsp of baking powder too much and makes them bitter. I use a heaping tbsp. Has anyone else experienced this?

By: Melissa

Melissa — Mon, 03 Feb 2025 20:02:27 +0000

In reply to Randy. You'll want to measure the butter before you grate it. I'll change that to be reflected in the recipe!

By: Randy

Randy — Sun, 02 Feb 2025 19:21:38 +0000

When you grate the butter, you advise needing 3/4 cup.
Now is that a packed cup or just the flakes of butter that lovely fill up to the 3/4 level?

Thank you!

By: Heidi

Heidi — Mon, 06 Jan 2025 15:03:53 +0000

In reply to Abby. I mixed mine in the morning, put in freezer on a baking sheet. Had to go to granddaughter gymnastics then everyone was coming for breakfast. Came home, baked straight from frozen and they were perfect! I’d also say once frozen you could transfer to a ziplock and then have them to bake a few at a time when needed.

By: Heidi Alvarez

Heidi Alvarez — Mon, 06 Jan 2025 14:51:21 +0000

Love this recipe! I’ve never used eggs in a biscuit recipe and it made for a delightful biscuit. Also, I made these two days in a row to go with some sausage gravy (because they were demolished the first day😂). The first day I forgot to add the sugar. So I baked a second batch making sure I added the sugar. My family and I actually preferred the taste and texture without the sugar. I did a side by side taste comparison with a leftover biscuit from day one. They didn’t brown much, but they had a soft, pillowy, melt in mouth texture that was perfect with the gravy! So I will use your amazing recipe but omit sugar! Thank you for a great recipe.

By: Sherri

Sherri — Mon, 14 Oct 2024 20:43:44 +0000

In reply to Debra. One of the ingredients in baking powder is baking soda.

By: Natalie

Natalie — Tue, 11 Jun 2024 15:54:19 +0000

I have made these MANY times and they turn out delicious every single time. Everyone loves them! I have even baked them, then refrigerated them for 3 days while camping, and reheated them, and they were still delicious.