How to Make Buttermilk Biscuits – Easy Buttermilk Biscuits Recipe
How to Make Buttermilk Biscuits. Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
Just made my first batch before finding this video. Everyone is enjoying them, but I definitely know what I'm doing differently on the next batch. They really are fun to make, I think this may become a routine recipe 😊
I'm SIMPLY AMAZED you (of all people) use 'imperial measurements' for flour and salt John! I challenge you to weigh 5 'cups' of flour and get ANY consistency! …and even if you told us what KIND of salt you used, the comments about the recipe being too salty would probably be eliminated. You EARNED a downvote here John!
This recipe got me in so much trouble with my wife. I made biscuits when we were first married, you know, from the box mix, which my father-in-law immediately nicknamed death wads. Needless to say, no more biscuits made by yours truly. My wife took over biscuit making and for over 20 years she was the undisputed biscuit master. Then, I found this recipe and gave it a shot. She looked at me in shocked disbelief and asked; "How did you make those?" I now wear the biscuit master crown at my house!
Chef John I freaking love your cooking videos! You are my favorite online chef! I just barely saw this video of yours for biscuits. It's so interesting for me to see the signs and clues of the YouTube chef that you're going to be, in this video!
Still came out hockey pucks. I think I rolled it out too tight. I believe thats very important. NOT to fold it too tight or too many times. A few of them were pretty good though. I can see where they would have been ok just too tight. Thanks. (Rusty)
“Practice about a dozen times and you’ll have it..” I made these and they didn’t rise at all, surely my mistake nonetheless. Frankly, don’t want to practice so I’ll stick to making homemade sausage sage gravy and use canned biscuits instead.
What's the point of the YouTube VIDEO? Just to direct us to a website for the RECIPE? NOW I DON'T EVEN WANNA MAKE THESE ANYMORE! IM GONNA STICK WITH MARTHA STEWART, AT LEAST ITS A ONE STOP SHOP WITH HER. YOU GOT FOLKS RUNNING AROUND THE RIVERS AND THRU THE WOODS FOR A BISCUIT RECIPE! 3 MINS WASTED!
I’ve never been successful at “cutting in” butter to make dough, resulting in lousy bisquits & pie crust, etc. We were recently iced in for a few days and what could be better than warm bisquits under those conditions, right? So I found a do-able recipe on Pinterest, though I did have to make a couple of substitutions. Most importantly, I remembered a “hack” for failed bakers; GRATE the frozen butter! I put the metal bowl, box grater, and butter in the freezer well in advance. After grating the butter, I put the bowl back into the freezer until I was ready to incorporate it in the dry ingredients. Back into the freezer for a bit, then add the wet, pat out the dough, cut, & get into the oven quickly. I took a look with about 4-5 minutes of baking time left and was stunned at how high they’d risen! Brushed them with melted butter when they were done, then took a bunch of photos. Tried ‘my’ recipe again a couple of weeks later without any expectations. I thought that maybe the first batch was a fluke. NOPE. The bisquits were even fluffier the second time around! I said the exact same phrase when I looked into the oven both times, “Well, I’ll be damned . . . !” Thus, I have named ‘my’ recipe “TWICE-DAMNED BISQUITS.”
I was reading a blog on 'Pioneer Girl' (a fascinating blog about Laura Ingalls Wilder) about 'Biscuits' (we call them scones here in New Zealand) and she gave a link to the video that finally taught her how to make light and fluffy biscuits – which I just had to watch! Lo and behold – it's none other than my favourite YT chef! I might have known lol! I have been making scones since I was 10 years old… a LONG time ago! As I was about to make some to go with soup for lunch I just have to try it this way. I know I won't be disappointed. Thanks Chef John and Kia ora from a very chilly NZ. 🙂
This is very similar to the recipe I used from Joy of Cooking. I used whole fat buttermilk, 50/50 butter and shortening. I used a food processor. They were absolutely fabulous!
My kids and I, a 9 year old and a 5.5 year old ( heavy on the half!!) are making biscuits for our Local Stokes County Agricultural Fair. We all three have made our own using Chef John's expertise. wish us good luck!! I found Chef John, with searching for this recipe 2018. I beat 7 old ladies with my "first time entry" . $12 baby!! the money is gone, but the bragging will last a life time.
33 Comments
Why use all purpose flour, when self rising flour has all the powder, salt and is ground finer than all purpose flour.
Just made my first batch before finding this video. Everyone is enjoying them, but I definitely know what I'm doing differently on the next batch. They really are fun to make, I think this may become a routine recipe 😊
Do you still use this recipe?
100% ingredients to make Buttermilk Biscuits.
I give these biscuits 1 star I love your recipes but this was a dud. I have made many a biscuit before yet these are to salty
Do not rise well
I'm SIMPLY AMAZED you (of all people) use 'imperial measurements' for flour and salt John!
I challenge you to weigh 5 'cups' of flour and get ANY consistency! …and even if you told us what KIND of salt you used, the comments about the recipe being too salty would probably be eliminated.
You EARNED a downvote here John!
This recipe got me in so much trouble with my wife. I made biscuits when we were first married, you know, from the box mix, which my father-in-law immediately nicknamed death wads. Needless to say, no more biscuits made by yours truly. My wife took over biscuit making and for over 20 years she was the undisputed biscuit master. Then, I found this recipe and gave it a shot. She looked at me in shocked disbelief and asked; "How did you make those?" I now wear the biscuit master crown at my house!
I loved chef johns' videos for years but now it's all about the hook- greedy ,greedy, greedy.Measureents are now a secret.
How come your recipe had no measurements, I'm supposed to just guess?
Chef John I freaking love your cooking videos! You are my favorite online chef! I just barely saw this video of yours for biscuits. It's so interesting for me to see the signs and clues of the YouTube chef that you're going to be, in this video!
Still came out hockey pucks. I think I rolled it out too tight. I believe thats very important. NOT to fold it too tight or too many times. A few of them were pretty good though. I can see where they would have been ok just too tight. Thanks. (Rusty)
“Practice about a dozen times and you’ll have it..” I made these and they didn’t rise at all, surely my mistake nonetheless. Frankly, don’t want to practice so I’ll stick to making homemade sausage sage gravy and use canned biscuits instead.
What's the point of the YouTube VIDEO? Just to direct us to a website for the RECIPE? NOW I DON'T EVEN WANNA MAKE THESE ANYMORE! IM GONNA STICK WITH MARTHA STEWART, AT LEAST ITS A ONE STOP SHOP WITH HER. YOU GOT FOLKS RUNNING AROUND THE RIVERS AND THRU THE WOODS FOR A BISCUIT RECIPE! 3 MINS WASTED!
I’ve never been successful at “cutting in” butter to make dough, resulting in lousy bisquits & pie crust, etc. We were recently iced in for a few days and what could be better than warm bisquits under those conditions, right? So I found a do-able recipe on Pinterest, though I did have to make a couple of substitutions. Most importantly, I remembered a “hack” for failed bakers; GRATE the frozen butter! I put the metal bowl, box grater, and butter in the freezer well in advance. After grating the butter, I put the bowl back into the freezer until I was ready to incorporate it in the dry ingredients. Back into the freezer for a bit, then add the wet, pat out the dough, cut, & get into the oven quickly. I took a look with about 4-5 minutes of baking time left and was stunned at how high they’d risen! Brushed them with melted butter when they were done, then took a bunch of photos. Tried ‘my’ recipe again a couple of weeks later without any expectations. I thought that maybe the first batch was a fluke. NOPE. The bisquits were even fluffier the second time around! I said the exact same phrase when I looked into the oven both times, “Well, I’ll be damned . . . !” Thus, I have named ‘my’ recipe “TWICE-DAMNED BISQUITS.”
I love your videos, btw. Thanks!
Chef John i still reference your recipes every time I cook them , my kids love these and ask for those biscuits by your name
How much butter? Butter milk?????
I was reading a blog on 'Pioneer Girl' (a fascinating blog about Laura Ingalls Wilder) about 'Biscuits' (we call them scones here in New Zealand) and she gave a link to the video that finally taught her how to make light and fluffy biscuits – which I just had to watch! Lo and behold – it's none other than my favourite YT chef! I might have known lol! I have been making scones since I was 10 years old… a LONG time ago! As I was about to make some to go with soup for lunch I just have to try it this way. I know I won't be disappointed. Thanks Chef John and Kia ora from a very chilly NZ. 🙂
These links work: https://foodwishes.blogspot.com/search?q=buttermilk+biscuits
https://foodwishes.blogspot.com/search?q=buttermilk+biscuits
Where's Your Website?
I wonder how this dough will work for fried hand pies. I'm about to find out!
Sending an SOS! The link to the website for this recipe is broken, and the webpage is broken. Can it be fixed?
Great video 👍 Try these cheddar Garlic biscuits https://youtu.be/-3_Y-BRM_VE
I can’t open the recipe, could some please tell me the measurements of the baking sofa and powder? Thank you
The link to the ingredients list does not work. I hope this can be fixed.
This video recipe was 13 years ago and still is the best simple instructions out there! It’s 2023! 🤗❣️
This is very similar to the recipe I used from Joy of Cooking. I used whole fat buttermilk, 50/50 butter and shortening. I used a food processor. They were absolutely fabulous!
Link for the recipe isn’t working for me. Anyone have a link?
Thanks for the video. The recipe link is broken FIY. 😉
I love you, Chef John! I always know who to turn to when trying out a new-to-me recipe:) my biscuits are in the oven rn!!!
Where's the recipe ??? A couple cups……………some baking powder AND baking soda………WHAT???? Where's the beef!!!!!
How much baking soda and baking powder ???
I just made these and they are the best I’ve ever had! Amazing! Flaky, moist, flavorful and not heavy at all! Definitely making these again!
My kids and I, a 9 year old and a 5.5 year old ( heavy on the half!!) are making biscuits for our Local Stokes County Agricultural Fair. We all three have made our own using Chef John's expertise. wish us good luck!! I found Chef John, with searching for this recipe 2018. I beat 7 old ladies with my "first time entry" . $12 baby!! the money is gone, but the bragging will last a life time.