flaky, fluffy southern buttermilk biscuits, step by step
Ever wanted to know the secret to the flakiest, the fluffiest, the BEST Southern buttermilk biscuits? I’m here to tell you. Follow along as I take you step by step through my recipe for my favorite biscuits in all the land (and the number one easy secret to making them perfect!).
I don’t have even a skosh of Southern blood in me, but my love of the region’s biscuits runs deep. It hasn’t always been this way, though — in my childhood, I had one too many run-ins with dry, crumbly, powdery biscuits that left nothing behind but the taste of flour in my mouth. I swore off biscuits for a good long while, that is, until I was old enough (and smart enough?) to try making them in my own kitchen.
That journey, however, is peppered with its own experiences of flat, dense, under-risen biscuits with no flavor. What is such a simple food can sometimes be so finicky and frustrating. And YET. And yet I knew I couldn’t give up, because there had to be a way to redeem all those years of subpar biscuits and it had to be done by me, in my kitchen. Preferably with lots of butter.
I am here to tell you I finally figured it all out, guys and gals. I think I have found the most perfectly flaky, fluffy Southern buttermilk biscuits I will ever be able to make at home. And they’re SO EASY, too. Which means if you follow along with me on this journey to buttery biscuitdom, by the end you, too, will be a biscuit lover (if you weren’t already).
How To Make Flaky, Fluffy Southern Buttermilk Biscuits
OK, so here’s my first tip to the flakiest, fluffiest biscuits you ever did see/make/shovel into your face — grate the butter. And make sure it’s cold, as in, preferably frozen. Just grate the frozen stick with a box grater and place the grated butter in a bowl in the freezer while you prep the remaining ingredients. If you don’t have a grater, that’s OK — you can cut the frozen butter into really small cubes, too. The key is to keep that butter cold all the way to the oven so there will be tiny pockets and ribbons of butter speckled throughout each biscuit (are you drooling already? Because I am).
In a large bowl, whisk the dry ingredients together until they’re well combined. This kind of does the same service as sifting the ingredients, but it’s a lot quicker and easier to do. OK! Cool!
Use a pastry blender or two knives to cut in/blend the butter into the dry ingredients until the butter pieces are about the size of very small peas. Don’t use your hands to blend in the butter — the heat from your hands will warm up the butter and that no es bueno.
Pour in some cold (as in, chilled really well in the fridge) buttermilk. You can take a pause to applaud from excitement, as I did.
Use a wooden spoon or spatula to stir the mixture just until a dough forms, and no more. You want to treat this dough like it is your baby — your dough baby, if you will — so be gentle with each step and don’t overmix or overwork the dough at any point. That will help the biscuits become extra tall and fluffy.
Transfer the dough to a lightly floured surface and sprinkle the top with some flour. Then gently and quickly shape the dough into a rough ball.
How to Make Extra-Flaky Biscuits
And now here’s the trick to extra-flaky biscuits, which I learned on Lifehacker, of all places: Stack the dough. Cut the rough ball of dough in half, then stack one piece of dough on top of the other. Gently press and smoosh the pieces back together into a rough ball, then cut the dough in half again, stack again, smoosh again. Repeat that process a total of three or four times to create some magical air pockets in the dough which, in turn, create all the flaky layers of heavenly, buttery, carb-loaded goodness.
Shape the dough into a rough rectangle about 1-inch thick, then cut the dough into 12 equal squares. Transfer the biscuits to a generously buttered baking sheet and space them about 1-inch apart.
At this point, I stick the baking sheet with the biscuits on them into the freezer for another 10 minutes or so to let the butter get cold again after all that handling. It’s not a necessary step (and I know it keeps us waiting that much longer for biscuits), but I’ve found it extra helpful in achieving the tallest, flakiest, fluffiest biscuits possible. Transfer the baking sheet straight from the freezer to a 450F oven and bake the biscuits 10 to 12 minutes until they’re golden and puffy and your kitchen smells like a giant, buttery biscuit. PS If they make a candle like this I NEED IT. Serve the biscuits immediately, which shouldn’t be hard to do.
In fact, the easiest part of this recipe, I’ve found, is the eating part. Who knew.
How to Serve and Store Biscuits
Biscuits are really best served within a few hours of being made, but you can leave them at room temperature for the day, covered with a clean kitchen towel. After that, however, it’s best to freeze them in an airtight container or bag. When you want to eat them later, put them on a baking sheet and heat them in the oven at 350F just until they’re warmed through. Proceed to devour.
Happy biscuit-ing, frands! And if you want biscuits with cheese in them, I highly suggest giving these Cheddar-Scallion Biscuits a try.
PrintFlaky, Fluffy Southern Buttermilk Biscuits
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 12 biscuits 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
The flakiest, fluffiest, best Southern buttermilk biscuits in all the land. This method is foolproof!
Ingredients
- 6 tablespoons unsalted butter, frozen or refrigerated, plus more for greasing baking sheet
- 2 cups unbleached all-purpose flour (measured out with the scoop and sweep method)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup cold buttermilk
Instructions
- Heat oven to 450°F. Generously grease bottom of a baking sheet with butter or line with parchment paper.
- Use a box grater to grate cold butter into a small bowl — or, cut butter with a knife into very small cubes. Place bowl in freezer.
- In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter it’s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).
- Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
- Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough.
- Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.
Keywords: fluffy biscuit recipe, homemade biscuits, buttery biscuits
Grated butter is magic, isn’t it? I discovered the method last year when I was testing pie crust methods. It really does yield the best baked goods. Love these gorgeous biscuits. Pinned.
There is absolutely nothing better than homemade buttermilk biscuits. These are perfect. I love the step by step too!
These biscuits really look perfect! So delicious and flaky!!
Stacking the dough, huh? I’ve never heard of this method, but it must be magical because those are some seriously high and flaky biscuits! I’ll have to give it a go. Thanks for the tip, Stephanie!
I absolutely ADORE this post, especially the step-by-step instructions!!! and grating cold butter? straight genius – So saving this!!
I think these are the most perfect biscuits I’ve ever seen, I’ll definitely be trying these with my family this summer when we’re on vacation!
I was just like you! I didn’t really care for biscuits growing up. To me, the were like floury hockey pucks. THEN I started playing at home. Oh.My. I will be adding your recipe to my arsenal of recipes. THANKS!
Like, you, I’m no southerner, but my love of biscuits knows no bounds. I like them crispy, fluffy, soft, dense, buttery, peppery, cheesy — you name I like it. I’ve made hundred of variations over the years (it’s the one baking dish I’ve mastered), BUT I’ve never tried this stacking method. 100% trying it the next time I make biscuits which is most likely going to be this weekend, since I can’t wait to try them this way! Hellllooo biscuits and gravy. 🙂
My goodness! Next time I make the hubs biscuits and gravy, I am most definitely trying these puppies- yum!
These look awesome! Grated butter is SO the secret 🙂
Jocelyn — Thank you, dear! That means so much to me coming from you!
Erica — Vacation biscuits are the best kind! 😉
Can’t wait to try this stack and smoosh method!!! Not southern at all either but love me some biscuits.
The fluffiness and flakiness of these is calling my name. Looks so incredible!! I wanna grab one off the screen, slather it in butter, and devour.
I was the same – my mother makes the most amazing scones (sorry it’s the kiwi in me) and I just couldn’t do it. It was mega satisfying when I mastered them!
I have made these twice. Each time 450 for 10 mins is to long.
I saw these on insta the other night and I was like OMG i can’t wait to see this recipe!! They look soooo fluffy and pillowy!! Love it!!
I have a thing for biscuits, too, though I’m a New Englander through and through. Bookmarking these bad boys!
Now this is something I miss dearly since becoming one of them gluten-free-ers…FLAKY, buttery biscuits! They just can’t be replicated in GF form far as I can tell….My gawl, I want to rub these all over my face and dunk them in chili with all the melted cheese. Not that I’m fantasizing about your biscuits or anything. Totally fantasizing about your biscuits. 😉
My husband saw my retweet of these and promptly texted me to tell me that I need to make them!
Jessica — Haha, love it! And thanks for the RT! 😉
Holy biscuit! 😉 I love these beauties!
YESSS-these biscuits are absolute perfection. So flaky and delectable!
Flaky biscuits are the best!
Kari
http://www.sweetteasweetie.com
Yes, I have such a weakness when it comes to buttery biscuits! These look so fluffy and perfect! Love all the tips too!
You really can’t beat a classic biscuit recipe. Yours look so flaky and perfect! I will definitely need to try these out!
I am from the south and LOVE a good biscuit, but I have never got around to making them myself since I am afraid they wont be as good as what I can get at all the local places around me (and, to be honest, at bojangles)
Taylor
http://tspoonfulofsugar.com
So these are THE MOST BEAUTIFUL BISCUITS I have ever seen. Love this grating butter trick! I’m sure it produces the best flakes.
These look amazing-and that’s coming from a 100% Southern girl. 🙂 I make biscuits almost every Saturday! I fold my dough, but I’ll have to try the stacking method. By the way, if you can ever get your hands on it, you MUST try White Lily flour for biscuit making. Down here in Tennessee there IS no other flour suitable for biscuits!
Mary — Thank you so much! I’ve heard of White Lily flour but have yet to bake with it — I’ll be on the lookout for it!
These biscuits look crazy delicious! Can’t wait to make them, preferably paired with some mouthwatering fried chicken – thanks for sharing:)
I’ve made this recipie 2 times and it’s now officially the only biscuit recipie I’ll use. They are so flaky and light with just the perfect crispness outside. Make these and you’ll love them!
Ryan — So glad to hear that you enjoy it! 🙂 Thanks so much!
I made these this morning. Best homemade biscuits EVER! I only did 2 layers though and cut with a biscuit cutter to made them round. Baked at 400 for 15mins. Yum!
Candi — So glad you made them and enjoyed them! I bet they were so pretty round. 🙂
Thank you so much for this recipe! I made the best biscuits I have ever made for Christmas! This was super easy and they came out flaky and tender and perfect!!! Your instructions and pictures were amazingly helpful! Thank you again 🙂
Judy — Hooray! I’m so glad you made them and enjoyed them. Merry Christmas!
If you freeze the butter, you can PLOMP it in the food processor and grate it in seconds. (Yes, it actually does make a PLOMP sound, but you have to lob it about ten feet.)
BTW, if you’re feeling superlazy, increase the buttermilk till the batter is wettish, then just drop spoonfuls onto the parchment to make little biscuit mountains. They serve their purpose, unlike Da-da.
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Wow, I tried this recipe this morning, the best biscuits I have ever made! Thanks for all the little tricks, frozen butter, stacking and cutting, etc.
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Your recipe was what I used for my first time make buttermilk biscuits. It was so easy and tasted heavenly. I will never buy canned biscuits again!!!
Annie — So glad to hear it! Thank you, Annie!
As an actual southern person I can say that that was a pretty good biscuit. At first I was suspicious of the lack of lard but they surprised me.
This looks like such a good biscuit recipe but I don’t have buttermilk. Is there at way to make this without buttermilk?
Simul — You can make your own buttermilk! Just pour a scant 1 cup milk and add 1 tablespoon lemon juice or white vinegar to it. Let the mixture sit 5 to 10 minutes and voila! You have buttermilk. 🙂
Just made these biscuits last night! Yumm! Great recipe and visuals. Thank you
Best ever biscuits, I saved the recipe for future use!
I actually made these and they tasted a little off. Maybe too much baking powder?
Kelsey — I’m sorry to hear that! I don’t know what could have caused the off taste, as I’ve never encountered that. Next time I bake them I’ll have to see if I taste anything funny.
Excellent recipe!
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I would love to know if you think this recipe would be good for making monkey/gorilla bread! I’ve been wanting to try it with homemade biscuits rather than canned ones – what do you think?!
Sarah P — Oooh, I have never tried it but it could work! If you do try it and it works, let me know!
I know these as oven scones. To enjoy them even more serve them with strawberry jam and whipped cream. Devon (in England) use clotted cream and strawberry jam for a Devon Cream Tea. Also nice toasted.
I followed the instructions precisely, but: used 1/2 the salt as I had salted butter, and even though I measure flour using scoop & sweep method, I had to add more buttermilk (approx 1/4 cup) as the 1Cup left the mixture still crumbly. I was a little worried due to this, but they turned out amazing! Looked just as the pictures you post. The crust had a tender crunch to it, the breading fluffy and flaky, the taste – delicious! The best biscuits I ever made! BTW, grating the butter make it all the more easier (less time cutting it in)! Next time I’m going to try adding herbs and cheese. Thank you! This recipe is now in my recipe book. I need not look for another 🙂
If you can get it, I suggest using White Lily all purpose flour, which is made with a soft red wheat. It makes the biscuits taste a bit lighter than hard red wheat flout.
Can you make them the night before and just leave them in the freezer separated and covered of course until the morning? I’m a dreadful morning person and like to have a nice breakfast with as little to do in the morning as possible lol.
Thank you for the recipe!
Tara — Totally hear you! Unfortunately I’ve never done that so I can’t make any promises they would turn out OK. If you do try it, I would suggest thawing them in the fridge until they’re completely thawed before baking. Let me know if you try it!
I made these tonight and they turned out awesome! I followed the recipe as stated and they looked exactly like the picture Stephanie posted. Wonderful!
I made these biscuits with some fried chicken. The grated butter method worked beautifully. The smile on my husband’s face made it all worthwhile. Crisp and buttery on the outside, tender and flaky on the inside. Great recipe, thank you.
Square biscuits are the bomb-diggity!! I never see them, but think this shape is best. Thanks!
I am a latecomer to this blog and will apparently have to work backwards through many of these recipes – because these are the BEST biscuits I have ever made. Flaky and delicious. Thanks, Stephanie, sorry I found you late but better than never!
I used your recipe a couple of weeks ago, but forgot to pin. BIG mistake. So glad I found it again (pinned for future use.) Grating the butter is genius!
These are really exceptionally GOOD! Thanks for all the tips and the photo guide. I love making bread, but getting biscuits to be flaky and high is really challenging. I made them with Crisco baking sticks instead of butter — and only made 6 giant ones — and they turned out amazingly well. THANK YOU! I’ll be back for more counsel!!!
I honestly did not believe these would be so good. This is a great method. I am wondering if they need a little extra flour for high altitude?
You need to keep your flour in the refrigerator. Butter should be cold same as the flour.
Made these. Remarkable how fluffy and professional they came out. The stacking technique was new to me and clearly a game changer! Thanks. 🙂
Grating frozen butter with a box grater is not that easy. Wish there was a small kitchen chipper / shredder.
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I have a question. Could I get them as far as cut into squares and ready to pop them into the oven, and freeze them the night before to bake? This recipe is the best biscuit recipe I’ve ever come across, I’d just love it if I could make it even more convenient.
This newbie at even ATTEMPTING buttermilk biscuits is stoked! I followed your directions and they came out perfect! It’s a usual cold day here in Michigan( 1 foot of snow today) so I just put the pan of biscuits outside on the porch to chill out before sticking them in the oven..Received a jar of raw honey for Christmas and that made a perfect afternoon warmer-upper.
Hi,
Just a question… after they are ready… and you put them in the freezer for a bit before baking… could you actually freeze them at that point and bake them in the morning? Then you wake up and bake…?
Going to try your biscuits tonight. Just came back from New Orleans yesterday and I’m already missing those big fluffy biscuits.!
Thanks so much for taking a photo of the biscuit opened. I don’t see that very often. The texture of these biscuits is perfect. I can’t wait to try the recipe.
Finally, a biscuit recipe that doesn’t add sugar. Thank you. Gonna try them.
Made these today – first time making biscuits! Turned out pretty good…little flat…think I pressed the dough down too much. Taste was super yummy, though I would probably cut back on the salt a little next time. Thanks for sharing this recipe – it’s a keeper for sure!
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I made these tonight, and my whole family loved them! The instructions are so detailed which makes this recipe a breeze!
I made these today to go along with sausage gravy. I forgot the salt! Geez! Still a great biscuit! I also only used 1 t. baking powder instead of 1 T. My, my, must have been too early making these. Can’t wait to make them the right way next time. The only thing I did different was the cold butter. I used the pastry blender to get it small with a little flour so as not to stick. With the mistakes I made, this biscuit was really good! Gonna make them again and I’m sure they will be PERFECT!
I followed the directions precisely, and they turned into a sticky mess. Sadly I’ll be going back to my old recipe. ?
So sorry to hear that, Amy!
May I suggest not starting the oven until the loaded baking sheet is in the freezer? Leaving the oven hot while mixing and cutting seems a waste of energy.
Shoot! I should have read over the recipe completely. I baked the biscuits touching and not an inch apart. Some recipes call for either. I am cooking them a bit longer separated and they rose a bit more! They are delicious and so easy to make. It’s a keeper.
I followed directions exactly. Mine were a gooey mess. I kept adding flour but was afraid they would be inedibly tough, so just ended up making as drop biscuits. They tasted good and my husband was happy to have homemade biscuits, but they looked nothing like the photo.
Can you refrigerate this dough overnight to bake Christmas morning biscuits? Thank you!!!!
Hi Alexis, I don’t recommend this since the ingredients (specifically, the baking soda) will not activate and help the biscuits rise as well if it sits that long.
OHHH MYYYY GAWD! I just made these, and they are the most fluffy, flaky, delicious biscuits. They have the perfect density too. Stout enough for biscuits and gravy, or butter and honey (which was amazing btw), but they also melt in your mouth.
I grated completely frozen butter, and it made a huge difference. I used the tiny grater holes so I didn’t even have to cut it in, just poured the curls in the flour and mixed. I’ve made biscuits with the layering technique before but they didn’t work out. This recipe is golden!
Could you leave the dough in the fridge for three to four hours and bake them if you needed to make ahead of time??
Hi Lauren, I wouldn’t recommend this since the refrigeration/time elapsed often messes with the strength of the baking powder/soda when it comes time to bake. You could, however, mix the dry ingredients and leave them out for a few hours (in a covered bowl) and then add the wet ingredients when you’re ready to bake. I hope that helps!
wow. I’m a woman 78 years old and I love trying new bread recipes. Glad I did. My husband of 61 years loves them too.
Quick, easy, tasty!!!
★★★★★
Thank you, David!
This recipe is THE BEST. It is my go to biscuit recipe. I hate shredding the butter but so worth it. Thank you!
★★★★★
wonderful, I make them every
Saturday morning. Only variation, I use WhiteLily selfrising flour and cut the dough into three inch rounds.
I have shared this link numerous times. Thanks, Ron
★★★★★
Ron, I’m so glad to hear that! I’ve always wanted to try White Lily flour!
I have been making these every Sunday for about 6 months now. Love em !!!!!!
Dwain, That’s amazing!!! Thank you so much!
I think I have perfected this recipe!!! I use GF flour & I add an extra 1/4 C. Of buttermilk to make it more sticky but the come out crunchy on top & soft in the middle
★★★★★
Bernadette, That’s wonderful to hear! Thank you!
Hi , I made your biscuits today. They were awesome!!! I followed the recipe to the letter.
Everything you mentioned made so much sense. Your recipe is definitely a keeper. Thank you so much!!!?
★★★★★
Melanie, Oh, I’m so so glad to read this! Thank you for your comment and the five stars. It means so much. 🙂
These were so fluffy and delucious!! My family lived them! Definitely more flaky with the layering dough!! Thanks for the great recipe it’s a keeper!!!
★★★★★
you need to modify your font size, how is anyone supposed to read this. its prints so small, I can hardly read it. The biscuits are great, print is too small for me.
★★★★★
Faith, thanks for the feedback! I am working with my developer soon to fix this issue, but in the meantime, you can increase the print size on your home computer to make the text bigger!
These were the best biscuits I’ve ever made1 Followed all of your steps, shredding the butter, freezing the biscuits before baking, folding, etc and they were perfect! My new go-to biscuit recipe.
★★★★★
Beth, Thank you so much!!
These are exactly as described! Awesome! I normally don’t like biscuits so I keep looking for a good recipe to try, and this is it!!
★★★★★
Thank you for all those tips. I am a professional Baker. I have a tip for you that I learned. Put a pinch of baking soda in the buttermilk.
These turned out fantastic!! I forgot to rechill them before putting in the oven and they were still great! Excellent recipe. They were fluffy inside with a crunchy outside (I used salted butter and they turned out tasty), will definitely be making these again!
★★★★★
I also did not chill and used salted butter, they turned out better then store bout. Then brushed with melted butter. Oh my gosh tasty biscuits, will make again.
★★★★★
My biscuit game was also weak, but I saw this recipe and thought I’d try again. THEY CAME OUT PERFECTLY. Thank you! This recipe i(moreover the techniques) are keepers!Louise
★★★★★
My family love this recipe. So do I. Delicious.
Can we freeze the dough and use later or should we bake and then freeze for later
Jessie — I would bake and freeze for later.
I searched years for a biscuit that wouldn’t fall apart while eating my favorite sausage patty. My search was over with this recipe. Frozen grated butter is not only genius, but makes the recipe even easier. By now, I’ve made this numerous times and it is always flakey, moist, crunchy exterior, perfect! Thanks, Stephanie, for a perfect biscuit.
★★★★★
Wow! I will never buy biscuits again!!!
Just made these! Easy to make and taste fabulous!
★★★★★
I have not just made them… I’ve made them 4x’s in a week! They’re very good!!!! You won’t regret it and…its such an easy recipe.
★★★★★
I love this recipe!! only thing i do little different is add a teaspoon of sugar adn i put my butter milk in the freezer for 40 minute prior. then i mix the butter milk with metled butter. mix until it looks like cottage cheese. then i follow the recipe to the letter.
Oh, my! I’m a southern gal living in London, UK and I’m always looking at recipes that attract me from my southern roots. My Nanny and my mother always made biscuits with lard, and they were delicious! But upon reading this recipe and not always having Crisco available to me, I decided to try this recipe. And I have to say, – – – they are deeeeeeeelicious!! My English husband was smacking his lips!! They are well worth trying to see for yourself. I think my Nanny & mama would also agree! ???
★★★★★
these are great-tasting and easy to make — thank you
★★★★★
I just put these in the freezer and am eagerly awaiting how they turn out. However, I was unable to get 12 square biscuits out of the ingredients. And…trying to get nine, the dough was slightly under 1″ thickness. I did everything by the book, followed the recipe carefully. What did I do wrong?
★★★★
I should say that I put them in the freezer prior to the baking period. I will be putting them in the oven shortly. Will let you know how they turn out.
★★★★
They were delicious! The whole recipe came together very easily. Follow her tips: keep that buttermilk and shredded butter cold, don’t over stir the dough, put the biscuits in the freezer while your oven preheats. This is my new go to recipe for buttermilk biscuits.
★★★★★
Love this flaky, fluffy southern buttermilk biscuits , these biscuits re so amazing and delicious , will love to make this recipe with us .
★★★★★
The only biscuits I have made for years now! Everyone that tries them raves about them. The cold butter & stacking is a total game changer. Have you made them ahead, froze and baked the next day? Wondering if they would hold up made ahead of time or not.
★★★★★
Cassidy, Thank you so much!! I have not tried freezing them and baking the next day, so I can’t speak to how that would work. If you give it a try, let me know how it turns out!
Very light and fluffy.
We really enjoyed them.
★★★★★
Thanks for sharing this fluffy southern buttermilk biscuits , these seems so delicious and amazing .
Thank you, these biscuits were delicious! My family and I were kinda hesitant to taste them, and had cornbread ready as back up lol. It’s not your fault, we’ve tried some pretty bad recipes! After adding a little extra flour, because Florida’s wonderful humidity, the dough set up perfect. We will be using this one again, for sure!
★★★★★
Delicious! I’ve never been successful making biscuits. But, these were easy and delicious!
★★★★★