Bread Breakfast

Everything’s better with biscuits

Biscuits DSC 1305

I make good biscuits. Are they the best biscuits? I have no idea. But I enjoy them and when others are around they seem to rapidly disappear. For instance, one time when I had people over for breakfast, I made a batch and left them out on a plate while I busied myself with other things. When I returned, a friend had eaten them all! I asked him why he didn’t save any for the rest of us, and he said they were just so tasty he couldn’t stop. Fortunately, they don’t take long to make, so I quickly whipped up more so my other guests could eat some, too.

Last spring, my grandfather was in poor health. While his spirits were high and his mind sharp, his body required round-the-clock care. My grandmother had taken on the task of tending to him, which left her little time to do other things, so I flew down to Texas to help out for a few days. While I’m not much use outside on a farm (my tractor-driving skills notwithstanding), I can cook and clean, which is how I decided to ease her load. Before I started preparing meals, however, a trip to the grocery store was in order. As I surveyed what was needed, I saw a suspicious-looking cylinder in the refrigerator.

“Grandma, are y’all eating biscuits from a can?” I asked. She admitted that indeed, because she was so pressed for time, she had been serving canned biscuits. That’s just wrong, I thought to myself. No one should ever have to eat biscuits from a can, especially when fresh biscuits are such a cinch to make. So I made them biscuits. And like my friend, they ate them all, in between bites saying, “My, my. These are heavenly!”

During the remainder of my stay, I baked a few more batches that they froze so they’d have them to chow on when I wasn’t there. And when I returned at Thanksgiving—yep, you guessed it—I was back on biscuit duty. This time, my mom snuck into the kitchen and grabbed one straight out of the oven. When I caught her in the act, she looked guilty. “They’re just so good! I couldn’t wait,” she said. But what people don’t understand is I love to make biscuits and as long as people keep eating them, I’ll just keep making them!

My recipe is pretty standard and simple, and is open to variation depending on what you want to do with your biscuits. I suppose they’d be more Texan if I used lard and a sourdough starter, but I instead use butter along with buttermilk or cream. Nevertheless, these biscuits are soft and fluffy with a moist, rich crumb. I like to eat them hot out of the oven with butter and honey, but they are just as delicious with gravy or jam or even on their own. And they rise and flake nicely, which I attribute to my beating them a bit.

For a bit of background, beaten biscuits are what people made in the days before baking soda and baking powder was around. In order to get the biscuits to rise, cooks would beat the dough with a mallet, rolling pin or even an axe for over half an hour until it blistered. This injection of air into the dough caused them to lift a bit, but beaten biscuits are still pretty flat, crispy and dense. And while I don’t usually have the time to make beaten biscuits (even though it’s an excellent upper-body workout), I like to think beating my dough a little can’t hurt.

I’ve never thought making homemade biscuits was anything special, but I’m often surprised at how many people are intimidated by the process. Trust me, it’s easy. And once you have fresh biscuits that you’ve made with your own hands, you’ll never eat canned biscuits again. Plus you’ll make your friends and family very happy.

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Biscuits DSC 1305
4.83 from 17 votes


Servings 10 biscuits
Author Lisa Fain


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, chilled
  • 3/4 cup buttermilk, cream, or half-and-half


  1. Preheat the oven to 450° F and lightly grease a baking sheet or cast-iron skillet.
  2. Mix together the flour, baking powder, sugar, and salt.

  3. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.

  4. Add the liquid, stirring until a bit loose and sticky.

  5. Pour the dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
  6. Take the dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
  7. Roll out dough until it’s 1/4” thick, and then fold it in half. Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from the folded dough.
  8. Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
  9. If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.
  1. Grilled salmon and biscuits tonight. No question.

  2. christine (myplateoryours)

    A favorite blogger recently called those canned biscuits “thwack biscuits.” They do go thwack — and I am ashamed to say I know that because I grew up on them. No more, though.

    I’d clock any guest who ate an entire plate of biscuits, though. You are a MUCH nicer person than I am.

  3. Southern

    Sorry, but being none american i have no clue how much a ‘stick of butter’ is in grams. I’d love to try out this recipe so would be great with that info.

  4. Lisa Fain

    Sparta–That sounds delicious!

    Christine–Thwack! I love it! That’s so the sound that can makes when it pops open!

    Southern–A stick of butter is 8 tablespoons or 113 grams.

  5. wow. i don’t think you could have possibly made these biscuits look any more warm and homey. and delish! i can’t wait to try this recipe!!!!! and a late thank you, but thanks for the vegetarian suggestions!

  6. Southern

    thanks homesick 🙂

  7. I would absolutely have eaten a whole plate of those biscuits! I’m not the best biscuit-maker in my group, but I do appreciate a great biscuit when I meet one. Will give your recipe a try and hope they come out half as beautiful as yours….

  8. Lovely biscuits! Homemade biscuits always perk up any meal.

  9. Hi Lisa – there is truly nothing as comforting and delicious as a fresh biscuit, hot from the oven. I absolutely share your passion for the biscuit making experience. Your recipe sounds wonderful, and I’m sure that your grandparents truly appreciated help in their time of need.

  10. Those look golden and delicious and I don’t even like biscuits all that much!

  11. Margaret

    thank you! biscuits are ridiculously easy to make they can make anyone look like a pro; i can’t understand why anyone would ever buy the can of biscuits but i still see them lurking in people’s iceboxes… hopefully this converts some more people.

  12. These look great, but I thought beating dough made it tough.

  13. I’ve never made good biscuits, and I’ve always wanted to.

    I’m going to try your recipe, and if it works, I’m gonna steal it. Hopefully my results will look at least half as good as yours do.

  14. Lisa Fain

    Linda–Thank you! And you’re welcome. I know I’m a big time meat eater, but I don’t want my vegetarian readers to think they can’t try the recipes as well.

    Southern–You’re welcome.

    Lydia–Great biscuits are indeed a wonderful thing to meet! Hope the recipe works well for you!

    Rachel–Yes they do!

    Gilly–Yea! Another passionate biscuit maker! Isn’t it such a simple, comforting thing to do?

    Brilynn–My, my–that’s high praise! Thanks!

    Margaret–I can’t either–canned biscuits taste like paper to me.

    Jessica–I’ve heard conflicting reports, but mine are very soft so who knows?

    Aaron–Give it a try and steal away! Hope it works for you!

  15. Hey Lisa – Gotta question for ya:
    I was weaned on the “hands-off” approach to biscuits and pie crust – that is, mix the dough just enough so that it holds together and no more lest it get tough and nasty. any comments on this versus “beaten” dough?

  16. I’d like to make these! They do look great. Biscuits are something i love to have everytime i’m in the US.

    Some questions please, flour, is it plain or self raising?

    Is the butter level tbsp? Do you know how many grams? Salted or unsalted?

    Thanks! 🙂

  17. That is so evil *moans* They sound fantastic…. *shivers*

  18. Lisa Fain

    Vanessa–I’ve always done it this way, and apparently overworking the dough can make for tough biscuits (or crusts) but mine are still soft. I think my beating the dough a bit doesn’t really do much but make me feel like I’m a woman from the 1800s!

    Mae–It’s plain flour, unsalted butter, 113 grams. Hope that helps!

    Yvo–Glad they sound good! They certainly taste delish!

  19. Oooh! I want to try, I’ve only done bisquik. LOL

  20. I had no idea that “beaten biscuits” were literally BEATEN!

    I’ll have to file that under “You learn something new every day.”

  21. Jerry Allison

    Hey Lisa!
    I’ve been craving biscuits and sausage for breakfast. Seems you’ve met my need for a good hearty American breakfast. Let you know how it goes.
    P.S. Visited Las Manitas (even took photos), you’re right really good beans. Let you know when the photos and the entry goes up on the site.

  22. I love flaky biscuits. They do scones here but in truth they are not the same. Scones are heavier. I prefer biscuits. (Of course biscuits here are cookies anyway…gah!)

    Seriously, the amount of American food I prefer to British, anyone’d think I was BORN in the US. Ahem, I might come back…!

  23. Anonymous

    I think your recipe is a good example that show that for every rule there are exceptions.(or is it that rules are made to be broken?) Almost every biscuit recipe that I read warn not to handle the dough too much. I have been following that rule religiously for some time now. I think it is about time that I venture a little from my standbys. I can’t wait to try your recipe. They look delicious! -Jill-

  24. Lisa Fain

    Garrett–These are almost as easy as Bisquik, you just need to add a couple more ingredients.

    Meeegan–Yep, our ancestors didn’t mince words!

    Jerry–Excellent! I’m so pleased you loved Las Manitas! Can’t wait to read your post.

    Olivia–I got into an argument the other day with my British boss about scones vs. biscuits. He kept insisting they were the same thing! But you’re correct, scones are heavier and they use eggs.

    Jill–Thanks! Hope they work for you!

  25. Little Nutbrown Hare

    Your post made me want to rush home to make a batch of biscuits immediately. The scone/biscuit debate always confused me – they seem to have the same ingredients and method, but yet taste so different (the scone recipe I use don’t have any eggs).

  26. I have to try my hands at making some, especially on days I feel homesick. These biscuits may be short of arms to hug but I don’t think that makes them any less comforting. mmm biscuits

  27. Hi Lisa,

    I’m typing this as i munch. 🙂

    These are beyond delicious! I’ve just made them and they’ve just come out of the oven! I had to take a bite while they’re still hot.

    They’ve risen up perfectly – i’ve used a scones cutter and they resembled a scone.

    I might try them with parmesan or garlic powder next time for savoury taste.

    These are yummy. Thank you so much for the perfect recipe! I will be making these all the time now.

  28. Anonymous

    Ok, I’m been struggling to recreate my grandmother’s recipe for a couple of years now (without the final success). Maybe it is an Oklahoma vs. Texas thing, but she always used a mixture of Crisco and butter. I promise to try your recipe and let you know how they turn out!

    Oh, a quick story about THAWCK biscuits. I ordered bisquits and gravy in a neighborhood place here in Chicago. Yes, they used THAWCK biscuits, but worse – they used Italian sausage in the gravy – blech!


  29. Beaten biscuits! I love it. I’m going to try them just for the name. (Well, that, and the fact that you make them sound irresistible!)

  30. Zarah Maria

    YAY! Biscuits! Thanks Lisa!:-)

  31. Lisa Fain

    Little Nutbrown Hare–It’s been a while since I made scones, but I looked and I also have recipes that don’t use eggs. Who knows? It doesn’t really matter though because they’re both tasty!

    David–I know people who use shortening, too. I’m not a big fan of the taste, though some say it makes them flakier. And those Chicago biscuits and gravy sound awful! What a shame!

    Celine–Give it a try–they’re easy to make! And they are indeed very comforting!

    Mae–Well you just put a big smile on my face and made my day! Hurrah! I’m soooo pleased you’re enjoying them! Thank you!

    Luisa–Thank you–I hope you like them. Plus you can double the pioneer-woman fun if you bake them in your cast iron skillet!

    Zarah Maria–Thank YOU for the inspiration to write about biscuits! Enjoy!

  32. How do I bake them in a cast iron skillet?

  33. Anonymous

    That was so kind of you to help your grandmother out, I love to hear stories about families sticking together. I love how golden and textured these biscuits are, I’d love to have me one of those!

    Ari (Baking and Books)

  34. OK… extremely tasty except do you know what the high-altitude adjustment would be? Mine were a bit doughy and needed to be cooked a little past the ‘golden brown’ stage.
    Any suggestions?

  35. Lisa Fain

    Ari–Thank you! And yes, family is very important. It’s hard being so far away from mine, but I try to do what I can.

    SnowBug–You can bake them in the cast iron skillet just like you would on a baking sheet. As for the high altitude–I don’t know too much about that type of baking, but I think you need to reduce the baking powder and liquid, and cook them at a higher temp.

  36. I wasn’t fortunate enough to inherit the biscuit gene. Your recipe looks great, though. I’m going to give it another shot.

  37. heya Lisa — I’ve never once thought of making biscuits, but as I’m making a shoulder of suckling pig tomorrow with a slightly barbecuey rub, this might be the time… one question. Your biscuits look layered. Are you supposed to lay layers on top of each other??
    thanks for the idea either way!

  38. Nevermind, I figured it out. Dang girl, that was easy! and delicious! who knew?

  39. Lisa Fain

    Scott–Don’t worry, It doesn’t take too much to make good biscuits. Good luck!

    Ann–I’m so sorry I didn’t see your question sooner, but I’m glad you figured it out and enjoyed the recipe. Now I can’t wait to hear about that suckling pig!

  40. I’m inspired! I never think of making biscuits but you’re making it sound very easy and those biscuits just look so damned delicious!

  41. Lisa Fain

    Thanks, Julie. They are really easy!

  42. Anonymous

    Hello- I’ve never posted to your site before, but stumbled upon it via another food blog. I made your biscuits and they were pretty good, over 20 years ago I tried to make biscuits and they were as hard as hockey pucks. I plan to make them again next Sunday (I need the practice!) BTW, I didn’t have a biscuit cutter so I just used a glass. I’ve done some research and I’ve seen cutters priced as low as $6.99 for a set, and as a high as $65 for a set made in France, does it really matter? And thanks again for the recipe, I plan to try more of them soon. -LaChina

  43. Lisa Fain

    LaChina–I also use a glass. You’re supposed to use a proper biscuit cutter b/c it keeps them from deflating, but I’ve never had that problem. If you want to buy them, however, I don’t think you need to spend $65!

  44. We decided to have breakfast tonight and found this recipe right before and covered them in sausage gravy (my grandma’s recipe). Mmmmmmm…

  45. Lisa Fain

    Glad you enjoyed it, Lauren!

  46. Thanks for the wonderful recipe– these are the best biscuits I’ve ever made. I was out of white flour, so I used whole wheat, and they still came out tender and tasted as if I’d basted the tops in butter– yum! The beating of the biscuits works the same as folding phyllo or puff pastry dough– you are incorporating air pockets that make the dough rise when the air heats up. That’s the source of the light flaky layers that seem to only come from Thwack biscuits.

    The reason you don’t “handle” pastry dough with your hands is that you risk melting the butter, which is intended to melt and leave… air pockets. So, hitting the dough with the rolling pin keeps the butter intact and adds to the party. Genius! Thank you, Homesick!

  47. Lisa Fain

    Smitty–Wow! That’s high praise, thank you! I’m glad you enjoyed them.

  48. Christina

    Oh, I’m so glad that I’ve found your blog. My boyfriend is a homesick Texan. Actually, he’s a homesick Argentinean by way of Texas, and misses the food of his adopted state very much. Now, I have a source to figure out some of his favorites.

    I’m making these biscuits tomorrow morning, and I know–I just know–that they’ll blow him away. Thanks for the recipe.

  49. Danielle

    Hey Lisa, I know this is an older post, but I just wanted to tell you that I tried this recipe today and I love it!

    Thank you for giving me the perfect solution to the leftover buttermilk problem.

  50. Lisa Fain

    Christina–You’re welcome, enjoy!

    Danielle–An oldie but still a goodie! And glad to be of assistance with your buttermilk problem!

  51. Corinne

    Thankyou so much for the recipe… made them tonight with dinner – everyone LOVES them.

  52. Lisa Fain

    Wonderful news, Corrine–I’m so happy to hear they were a hit!

  53. shuna fish lydon

    if you get it in that fine head of yours to bake me up some biscuits when I meet you (? wed 20?), I will be your BFF. promise.

  54. Lisa Fain

    Shuna, I’d be delighted to bake you some biscuits!

  55. i know this totally goes against the biscuit makers code of honor but i used your recipe only i made them “accidentally” vegan. i was out of butter and cream so i used earth balance and some soymilk (which i “soured” with a little vinegar). the thing is… they worked. brilliantly, in fact. very tender and soft. so um…if anyone asks, they convert nicely. (although i am betting that in texas, butter is always better).

  56. Mrs Marv

    You, my dear, make awesome biscuits. I taste tested about 5 recipes for my biscuits and gravy recipe before finally coming up with my own and your’s blows them all away.

    I think I’m going to change the biscuit part of the entry to just link to you.

  57. Lisa Fain

    Ren–That’s good to know for the vegans out there!

    Mrs. Marv–Well aren’t you a doll–I’m blushing! Thank you so much for the sweet words and I’m glad you enjoyed the biscuits!

  58. I thought I made some good biscuits before, but these were amazing. Cool Sunday morning, so we had these for breakfast with honey, along with fried green tomatoes and some bacon from the grass-farmer down the road. Heaven.

    While the recipes are great, I also love your writing – warm and evocative. Wish we could cook together.


  59. SwedenExTex

    Sweetheart, you have made my day. And my family’s, I have a strong feeling. I have been looking for a good biscuit recipe since they are not available even in those naughty cylinders, and here we go. Gonna try it this weekend, absolutely. The folding in half explains how the well-made ones I have eaten at a few restaurants have that light, fluffy texture. Yeah baby!

  60. thank you for posting such a fabulous recipe. i’ve baked these several times now, and i am astonished each time by how flavorful and tender these are.

    question — if i wanted to make these in advance, would you recommend freezing the rolled-out dough or the baked biscuits?


  61. Anonymous

    Hey, my dad lived in Brownsville TX, and I love good refried beans. I make my own, but short cut with a can of Old Elpaso vegatarian beans, 2 cans. First, chop 3 or 4 lg cloves of garlic, and a few crushed red peper flakes, and put them in a pot with 1/4 cup corn oil..(I know I know, but the good beans are not low fat, and my nanny used LARD!), let it all sit together on low, for about 10 min, keeping the garlic from browning. Add the beans and stir until all is incorporated, and bring heat to med low, just a low bubble occasionaly from the beans, and cook and stir for about 2 hours, adding a splash of chicken broth when it gets too thick. Keep it ceamy. YOu will soon have that rich “brown” tasted you are so missing!

  62. SO happy to find your blog, and especially this biscuit recipe! I’m an expat Texan myself (born in Austin, grew up in Fort Worth), who’s been living in Chicago for the past 13 years. I love to bake, but to my shame as a good Texan, biscuits have been my Achilles heel. I’m hoping to put your recipe to good use and end the years biscuit sadness. 🙂

  63. Oh Wow!! I love your blog! I’m a Texan who’s finding your recipes just perfect! We had these biscuits last night after searching on the internet for a biscuit without shortening and these were so perfect! With just a bit more sugar they would be a perfect scone, too! But that’s not very Texan. Anyway, I am so glad to have found your blog! Thanks!

  64. I love American cooking, and biscuits on a can is not even available in Sweden. Last summer me and my friend Mika visited NY. For Mika it was his first time. The other day he told me that I’ve ruined him as he now had an urge for biscuits. I promised to try and make him some… So thanks for your great description!

  65. My boyfriend and I are munching our way through a batch of these right now. They are the bomb.

  66. As a fellow Texan ex-pat (five and a half years in Chicago and counting) I just stumbled upon your blog. And I have to agree with you-heaven is a plate of steaming hot biscuits drizzled with honey. Either that or my dad’s bbq ribs 😉

  67. Anonymous

    Hi there, just found your site by accident and I’m running out to the store this minute to buy flour (go figure). Your biscuits sound fab darling! and the only other biscuits I’ve ever had were from Tim Horton’s with sausage rounds,eggs and cheese.I’m from Calgary Alberta. YaHoo! from Julie

  68. Tell all the expat-Texans to also see Texas Cooking.

    Huntsville, Texas

  69. Anonymous

    Made these at three in the morning.. and there great!

  70. I made these last night and they were do good. I have never beat my dough like that before and all that folding, it really did make for wonderful flakiness and texture. Sooo yummy, I ate 5 of them with my dinner! Whoops!

  71. BamaGirl81

    Hi There! I’m trying to learn to make things from scratch, especially a good ‘ol homemade biscuit, and your recipe looks so yummy! I’m going to try these for Sunday dinner. I’ll be back to let you know how they turned out! Thanks for posting!!!

  72. BamaGirl81

    Hi I said I’d be back to let you know how my biscuits turned out and they were delicious!!! I did good. LOL! I’m so proud! Never made anything from scratch before. They were really good. Thanks again! 😀

  73. Lisa Fain

    Hi Bama Girl–I’m glad they turned out delicious!

  74. vixsta33

    I’m a Brit…but my surrogate Southern Mum…sorry Mom! Got me totally into Southern food I stayed in Georgia with her for 2 weeks. She taught me fried chicken and gravy, as well as biscuits. (People look at me like I’ve dropped from mars in England when I say I had biscuits and gravy for dinner-bisciuts are what you call cookies, here)! However I was looking for better biscuits-(no offence to my ‘Mom’ Charlene)! As mine don’t come out well….and this recipe turned out just like those I had in Georgia! Mmmm thanks, they’re delish! My family have gone biscuit mad!

  75. Cuisinette

    I have to say, these are my first ever biscuits and they are so easy to make and so delicious.
    Crispy on the outside and soft and fluffy in the inside.
    My husband ate 5 and I had 3.

    It is a recipe I will keep.

  76. I just made this and it is delicious!

  77. pebblesb87

    anyone wanting to learn to make homemade biscuits should make these. these are the best ive ever tasted. my family loves them. i looked no further when i tasted these.

  78. Great recipe! I tried them with half whole wheat flour and they still turned out good.

  79. Please tell me what I can use instead of buttermilk because here in Mexico I dont find it, I want to make perfect biscuits! thanks a lot!

  80. Anonymous

    I dump my dough out on a cookie sheet after carefully mixing without any pulling the spoon through the dough … just poke the flour into the milk. Once the dough is on the board … I press it into a six to eight inch square about an inch thick or less … cut it with a knife into nine square biscuits and bake. I hate the round cutters and think they are a waste of time (redneck cowboy naturally). I sometimes use a dash of cornmeal in there also.

  81. Farmer Jen

    Fantastic biscuits! Easy and delicious!

  82. Anonymous

    om nom nom

  83. Anonymous

    WOW! this is the only recipe i will use again! THANKS!!!!!!

  84. Copsdaughter85

    By the grace of God I’ve found your website and I LOVE.. I mean LOOOVVEE all of your recipes! I’ve been searching for a good biscuit recipe for months now and found your blog! And I will never again use a different recipe! These are absolutely GREAT!!! I’m new to baking period, and I’m just wondering if you can freeze extra biscuits baked or unbaked?? does it make a difference?? If you can freeze them without baking, is there a special way to freeze them?? Any info helps! Thanks and keep up the great work!!

  85. I am trying to season my pans. One of them only seasoned 1/2 way across the pan.
    Should I try and clean the whole pan or just retry seasoning the 1/2 that didnt season?

  86. Anonymous

    I have been searching for a good homemade biscuit recipe and this is it!! Thanks!

  87. I’m going to have to try your recipe!

    I just made some tonight – shortening, not butter and more baking powder. They taste good, but I bet yours are even better.

  88. Anonymous

    Good biscuits transform a meal into an event. Thank you for the recipe! – Texas John in Tennessee

  89. Hi Homesick Texan, I just wanted to thank you for this excellent recipe! Baking is hard for me, yet this turned out excellent.

  90. Anonymous

    I just made them for the first time & they turned out awesome. I was eating them no later than 20 minutes after I started making…super easy & fast.

  91. shweetpotato

    Oh lordy am I in trouble, these are SOOO good. I didnt have buttermilk so I did the milk w/lemon juice substitute, I also was out of butter and had to use margarine omgosh they are SOO fluffy and delicious Oh MYY!!! Thanks so much!

  92. Anonymous

    I just got done with a batch of these and this is the easiest and most fantastic recipe I’ve ever tried for biscuits. Delicious! Thanks for sharing!

  93. Anonymous

    My dear Aunt Opal
    fried biscuits (she mixed up) over a campfire for us a hot day in June, bless her heart. Yum! She called the canned biscuits–Hypocrite Biscuits!

  94. I know this post is REALLY old, but a couple of people (Susan and CopsDaughter) both asked the same question I have and there’s no reply. I figure third time’s the charm! My husband is deployed, and I *really* don’t want to eat an entire batch of biscuits by myself…how do I freeze them? Baked first or just the unbaked dough? And how long can they stay frozen for? And how should I thaw them? Ack! Please help!

    I’m visiting my family in Austin next week, and I am SO EXCITED to go eat *real* Texas food, especially after drooling over your brisket post. Yum, yum, yum.

  95. Lisa Fain

    Freeze them after you bake them. And they’ll stay good for about 6 months, I reckon.

  96. Thank you! 😉

  97. glyphrunner

    Unfortunately, I must be doing something wrong. I’ve tried this recipe four different times, and every time they come out rock hard and dry.

    I’ve tried them with lowfat buttermilk, and “regular” buttermilk. (Regular buttermilk is nearly impossible to find in stores. I had to go to a specialty organic store to get full fat buttermilk.)

  98. Lisa Fain

    Glyphrunner–Perhaps your oven is hotter than mine–why not try checking on them after 10 minutes instead of 15. Also, you can use regular milk or half and half if you prefer to not use buttermilk.

  99. Anonymous

    Thank you so much for this recipe. I had a biscuit-making marathon last weekend trying to find the perfect biscuit recipe, and I was disappointed with the results. They weren’t bad, but they didn’t live up to my high expectations of how biscuits should be– moist, flakey, tall, golden… even the ones that were supposed to be “the best biscuits you’ve ever had” were a little under-whelming. I almost gave up on biscuits all together, but decided to give it one more shot with your recipe. I didn’t have any cream or buttermilk so I mixed some sour cream and 1% milk together, and voila– instant buttermilk. These are by far the best biscuits I have ever had. They turned out beautifully… they are everything a biscuit should be. 🙂 Thank you!

  100. woops sorry- didn’t read that part about wanting my name 🙂

  101. Anonymous

    Hey, y’all. I grew up in south Louisiana where everyone I knew made biscuits every morning. I’m going to try this recipe as they look yummy, but here’s the simple way we always made them: For every cup of self-rising flour, add a heaping tablespoon of butter-flavored shortening (for those of you not used to our family recipes, heaping really means about 3 normal measured tablespoons). For 4 servings, we use 2 cups flour and 2 of the heaping tbsps. Mix in 1/4 cup regular milk. Then, gently stir in just enough water to make a sticky dough that will drop from the spoon in a “heap”. Drop generous glops onto a greased cookie sheet. Put a pad of butter on top of each one. Bake at 450 degrees for 15-20 minutes. If they’re not golden brown on top at this point, turn the broiler on them for just a minute – watch closely so they don’t burn! I grew up eating these every day. They’re delicious and very simple. Although I love the appearance of rolled and cut biscuits, they’re not practical to make every day.

  102. Anonymous

    Y’all, I’d put my name, but can’t figure out how. I’m new to this posting stuff! I’m Kristy – AR is home now, but have lived in LA and TX. LOVE southern cooking – is there any other way?!

  103. I have made these biscuits a couple of times now and have achieved an enormous success at making Estonians LOVE biscuits and the undying love of my Southern boyfriend. Thank you! Easy recipe that has become a stand-by for breakfasts when there are no eggs in the house. Biscuits and gravy… Making them again tomorrow morning. 🙂 Thank you so much, Sarah!

  104. Anonymous

    Thanks for the recipe. I made biscuits for the first time this morning using this recipe and it was quick and easy. I ate one with honey and one with sausage in it. They came out delicious
    San Diego, CA

  105. Anonymous

    love the biscuits… Excellent recipe.

  106. Wendy Lou

    Just tried your biscuit recipe 🙂 I’ve got ten more minutes till they’re out.

  107. I had my reservations about all of the kneading and smacking, since I had always heard, too, that too much handling makes biscuits tough. I wanted to give them a try, though. I am so glad I did! These are wonderful–tender and a little flaky and not bitter from too much baking powder. Loved them. Thank you!

  108. masdevallia

    I really hope you are working on consolidating these stories, recipes and photos into a bound volume. It would be one of my most cherished and well used books, I'm sure.

    I haven't made biscuits in ages. Since strawberries are popping up at the farmer's market, I'm going to follow your suggestion and make a batch topped with nature's bounty.

    Thank you for sharing yourself here. It's such a pleasure to visit your site. Oh! And congrat's on the Saveur article. I love that magazine. I'll be sure to pick up a copy!

  109. Anonymous

    I'm not really known as a good cook in my house, but after making these, with three pairs of hands in the mix (my kids and me) they turned out pretty darned good. My status has been upgraded. Thanks so much for sharing the joy!

  110. Anonymous

    Your recipe was delicious and super duper easy! Thanks for sharing!

  111. Add A Little Love

    Looking great, we will try tonight. Thanks for posting the recipe.

  112. Melanie

    I recently moved to Germany and no longer have access to gorgeous White Lily flour. I've always followed the recipe on the back of the bag (shortening and all). Alas, I also no longer have access to shortening or baking soda (hopefully I'll find some eventually, but I don't speak the language yet!). I found Paula Deen's biscuit recipe, which is exactly the same as yours, minus the beating! I added the beating tonight and my husband claims they were the best I've made! Thank you!

  113. I made these today with sprouted whole wheat flour (sub 1:1) and they were AMAZING! Very moist, not at all tough or dry like other whole wheat biscuits I've made. YUM.

  114. Desirae

    I've always tried to make my Granny's biscuits, flour sifted in the bowl, make a well, add your shortening and then your milk and work flour in a little at a time from the sides of your well. Your dough ball is formed in the well and then you pinch out your dough, pat it into shape and put it in the pan.

    Despite the fact that this is a little more clean up, I really prefer these biscuits! They are lighter and fluffier with silky layers and I LOVE the easy splitting! Thanks so much for the recipe!

  115. Hi from Austin! We had these biscuits for Christmas morning today! These are the first biscuits I've made in ages that actually rose up tall! And the layers….! Thanks for the great recipe–we loved them!

  116. EMTgirl

    Thank you for your recipe. I made this recipe for dinner tonight, and I have to say they are the best I've ever made. I've been making biscuits for years, and have always made biscuits with shortening- making them with butter makes them so much better. Kudos!!

  117. Colonel Lover

    These are the biscuits I didn't even know I was looking for all my life! Up until I read this recipe and tried it out I always made biscuits with oil or shortening and no sugar. These biscuits are a wonderful change from what I've always known. Thanks for your work on the blog. I thoroughly enjoy it.

  118. Gretchen

    Thanks for the recipe. Do you have any tips for adjustments for high altitude? Can I make the dough and leave in the refrigerator for a few days to make fresh biscuits for several days?

    • Lisa Fain

      Gretchen–I’ve never baked at high altitude personally, but it’s my understanding that you may want to reduce the baking powder to 2 teaspoons and bake 25°F lower. You can leave the dough in the fridge for a couple of days.

  119. Pam Angerhofer

    Tried half-heartedly for years to duplicate my Alabama grandmother’s biscuits without a recipe, with no success. Have given up and adopted your recipe, and I love it. First time I used it I had MY granddaughter looking over my shoulder to learn, so I just pretended I knew what I was doing. Her dad wanted biscuits and was asking THE WRONG GUY, but you pulled my fat out of the fire. Thanks!

    • Lisa Fain

      Pam–Happy and honored to be of assistance! Glad the biscuit recipe works for you and brings your family joy!

  120. Rebecca Richman

    I made these biscuits yesterday and even though there are only two of us, they are all gone. Thanks so much for the simplicity of the recipe and that they are fantastic.

    • Lisa Fain

      Rebecca–It sounds as if it’s time to make another batch! I’m so delighted y’all enjoyed them!

  121. 5 stars
    Hello, I was wondering what the reason might be that my biscuits didn’t rise. I accidentally added the liquid before cutting in the butter- however in the end they just didn’t rise and I thought that they would even with my mistakes. Thanks.

    • Lisa Fain

      It’s probably your baking powder. That’s the only agent that allows them to rise so if it’s not fresh it probably won’t work very well.

  122. Susan Tuxhorn

    We just finished eating these delicious biscuits. My husband thinks they’re the best I’ve ever made. I was taught to handle the dough as little as possible. I made this recipe just as you said-kneading & whomping with my rolling pin. Thank you for this recipe!

    • Lisa Fain

      Susan–You’re welcome! I’m so glad y’all enjoyed them!

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