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Can you imagine after living “down south” for many years, moving to Australia where biscuits are cookies? “Oh, you mean scones,” they say. And scones in Australia is pronounced scons.
I said it wrong once at a party and, “You say it like an aMERican,” someone said and everyone else nodded. It’s been scons ever since. Biscuits are not scones. They might be scone-ish but they are definitely not scones.
Biscuits are flakey, fluffy, high, light and marvelous to eat, especially at breakfast. After the post about John eating all my tarts, I’m almost embarrassed to tell about the biscuits.
When I get homesick for my children and grandchildren, I cook something that reminds me of home, whether that’s Knoxville, Tennessee where I lived for a long time or back in Maine where I grew up or Orlando, Florida where I migrated from. Just the taste of a blueberry pie puts me back at my mother’s dinner table in an instant, with memories flooding back about how I learned to rake wild blueberries when I was about 8 then went home and watched my mother make a pie from them.
The other day I’d had a long chat with my son who’s in Atlanta after receiving photos of my two youngest grandchildren. After hanging up the phone I was feeling a bit like Miss Crankypants and decided I needed to get in the kitchen for some Americanization. I wanted a sausage biscuit.
American sausage isn’t available down under either but thankfully it’s really easy to make from ground pork and pantry items I always have on hand. I mixed that up and rolled it into logs and froze 3 logs and put one in the fridge.
Just as I got all my biscuit ingredients out, John walked in and asked what I was making. “Sausage and biscuits,” I said. He rolled his eyes with that look that says, “she’s homesick,” and gave me a cuddle and off he went back upstairs to work. He doesn’t get as excited as I do about cooking memory food. To be honest, I’m not sure he has any memory food.
I sifted and mixed and put the biscuit mix on the silicone mat and patted them out. Rather than use a biscuit cutter, I just used a big knife and made them square. I cut straight down – no sideways back and forth because that action limits how the biscuits can rise and then I popped them in a hot oven in the top third of the oven – that’s where it’s hottest.
As the sausage patties were frying and the biscuits were baking, imagine the wonderful aroma coming out of my kitchen. That was when I heard a little voice from upstairs yell, “That smells really good, dear!” When I peeked in the oven, the biscuits were tall, fluffy, flakey, buttery and gorgeous.
I dashed to get some photos before pulling apart the biscuits and sliding in a juicy sausage patty and yelled, “John, want a biscuit?” He did. I ate 1 1/2 and shared my other half with Charlie. John ate the rest and then cleaned up all the leftover biscuits.
“These are NOT scones, you’re right. More butter, more salt, less sugar and they are wonderful. Can we have them again soon?” There you have it. My husband who is Aussie to his underpants wanted more biscuits with sausage.
Next time I’m making biscuits with bacon, egg and cheese. You Americans know the ones I’m talking about. No such thing even at McDonald’s here but they’ll be in my kitchen very soon.
This biscuit recipe is foolproof. I wouldn’t tell you if it weren’t so. If you follow these directions, your biscuits will be as beautiful as the ones in these photos. I promise. Seriously, you can’t screw ’em up. It’s a no-fail recipe for homemade biscuits.
- 2 cups plain flour - sifted
- 3½ tsp baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- 1 tablespoon honey
- 113 grams butter (1/2 cup) cold butter cut into ½ inch cubes
- ⅔ cup milk
- Preheat oven to 230C/450F
- Place dry ingredients in a food processor and whiz to combine.
- Add butter and pulse til the butter looks like peas.
- Dump into a mixing bowl and add the milk and honey and stir until it comes together.
- Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and knead several times to work the gluten
- Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won't be as high.
- You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.
- If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
- I used a knife and cut them square and had no leftovers.
- You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
- Bake for 10 minutes or until golden brown.
- I like to let them rest for about twenty minutes before baking, but, seriously, I'm usually so hungry by this point that I just toss them in the oven once the oven is hot enough.. Bake at 450 for 10 minutes or until they are done to your liking.
As a funny aside. I go to a local cooking demonstration every Friday morning at a cooking shop not far from home. My friend Iris who owns the shop is in England learning more cake decorating and chocolate making but her staff keeps everything humming along in her absence. This week one of her American employees made Southern Biscuits. Now this is the same woman who when I asked where she moved from she said, “North Carolina, it’s a state in the United States in the south.”
Everyone roared because she hadn’t realized that I have an American accent. Then she said, “I went to the University of Tennessee for my degree in food science.” To which I replied, “Go Vols!” She still didn’t get it and looked at me and said, “Have you visited Tennessee?”
Laughter again. I told her I WAS a Vol a million years before she was born. She said she never picked up my American accent. Now we had loud guffawing because I sound VERY American to everyone else.
Anyway, here are the biscuits she made. They were flat and tasted like a mouthful of flour. Don’t make her recipe. 🙂 BUT her tomato and chilli jam was to die for. Coming up soon!
I love your biscuits! I love that you cut them in squares so there is no waste! Round biscuits are silly and so are the silly scraps!
And for leftovers, I sooo hope you’ll be making sausage gravy to pour over those guys!
Go Vols! (I was not one; I’m just saying it in solidarity)!
I have just come across this recipe earlier today and I’m writing this comment while the biscuits are baking. This is my first time ever making biscuits, and I can tell you for sure that it won’t be my last. This recipe is so easy to follow and pretty much foolproof! I can see my babies rising the oven and I can’t wait to sink my teeth in one (or ten!)
I’m so glad you’re pleased with how they look. We love them in this family.
I’m pregnant and craving homemade biscuits. Can I make these without the cream of tartar? I do not have any. ?
Yes!! No problem at all to leave it out.
Hello Maureen…….just stopped by your site to print off recipe for BEST DAMN BISCUITS EVER!!
for a friend. I have been making your biscuits since early summer 2014 and for the first time in my career, people have actually asked me tomake biscuits for them!! Thanx again….Still best ever and, anyone that tries them, agrees!!
Hope you are well and still enjoying life down under.
luv, Eleanor
Can you tell me what the 113 grams of butter is I sa I it takes also 1/2 stick of cold so wasn’t sure
They are the same. If you use a weight measurement, it’s 113 grams.
And what if we don’t have food processer
You can rub the butter between your fingers as long as the bits of butter are pea-sized.
if I do not have a food processor can i use something else?
You can rub the butter between your fingers as long as the butter gets into pea-size bits. Good luck!
I have used a shredder on the butter. It works best if it’s cold (I freeze the butter) then use a basic shredder (actually I make my husband do that). I use this method if I want him to make him work for something. If I’m feeling nice I use the food processor =-)
This was absolutely delicious! I had a sudden craving and looked up the recipe with the most reviews! My first time- it was perfect! I did add a Tbsp of sugar, cause why not? These are definitely Christmas dinner material!
Ohh, I totally argee with you, Jenny
“Tasty” article. Thank you.
Try making these with cornmeal – takes biscuits to a whole new level.
A couple of tricks – let the cornmeal sit in the milk (or in my case buttermilk for a while – takes the graininess out of the biscuits. Then add hot pepper flakes and chopped green onions. Whether you are using them for a sausage biscuit or just putting maple syrup on them doesn’t matter – they WILL NOT last.
BTW – your sausage recipe is excellent. For a twist, I partially ground up some good side bacon , chopped it up and incorporated it into the sausages. Not health food but they are sure good.
If I use cornmeal and soak it in the buttermilk. do i still whiz in food processor to combine (the dry ingredients)
Do i make the recipe as usual?
I’d still whiz it
Sausage recipe??!? Looking! Another expat in Australia for 35 years… just made your wonderful biscuits with vegetarian sausage gravy… out of necessity, not preference!
Mine had a bitter aftertaste . Nice and flakey, but can’t get past that bitterness
sounds like too much cream of tartar
Okay, thanks for letting me know. I’ve moved on to a new biscuit recipe that blows this one out of the water.
What’s this magical new recipe??
I just made these biscuits for dinner tonight. You are so right, they are fail proof and just perfect. I will be making these for many more Sunday family dinners. Thank you so much for a great recipe.
Okay seriously genius idea woman. I love this. I must try this. And a million of them.
you will love me forever
Mine didnt rise. I followed the recipe exactly.
I HAVE made biscuits that could be used to build up a stone age castle, hahaha!! But then I have never expected anything less with the baking skills I have ;p
These look F-A-B-U-L-O-U-S!!!! I have to trust you and make these. Yummm!!!!
One main key is not to overwork the dough. You only want to handle the dough just enough to bring it together and not one sec more. Maureen, you are a food Goddess! Make John some chocolate gravy for those biscuits as well.
Debbie: Chocolate gravy?? do tell!! I’ve never heard of that.
Minnie: You can’t go wrong with this recipe, I promise.
Chocolate gravy is a more northern, mountains thing but it’s incredibly delicious, I remember when I was a little girl I would wake up to the smell of bacon and biscuits in the oven and chocolate gravy in the pan
I grew up on chocolate gravy! We called it sopping chocolate. So delicious with a buttered biscuit!
I had chocolate gravy served in elementary school and in restaurants in my small Kentucky home town. It’s my staple for Christmas breakfast. 🙂
Sounds like too much fun! 🙂
I always love your stories. I have very story food and smell memories, I can’t imagine it being any other way. Your biscuits do look light a delicious but I can’t imagine the flavour combination with a sausage in the middle. I guess it is something I will have to try. The chilli jam looks really good too 🙂 Hope you are over your homesickness… although I would love to see biscuits bacon egg and cheese 😉
So funny. Both the oblivious youngster and her flat biscuits and the wide appeal of these types of biscuits/scones.
I’m a Canadian from the former Yugoslavia and my Romanian parents had never tasted anything like these biscuits/scones until I started to make them in my early 20’s when I first started to cook . I made them as a topping/base for chicken pot pie and they were never fail and perfect with the creamy chicken, pea and carrot mixture poured over them.
More recently I’ve added grated cheddar cheese to them and even used buttermilk on occasion instead of regular milk. Just last week I had to finish a carton of buttermilk and whipped up a batch, though I DID cut them with my round biscuit cutters with the scalloped edges, and turned the trimmings into a franken-biscuit which I devoured hot out of the oven as a ‘cook’s treat’. No pot pie but they were just as good with a mushroom gravy and rotisserie chicken. The cold biscuits were even good rewarmed gently in the microwave and then split open and slathered with the last few spoons of imported French cherry preserves.
http://a-boleyn.livejournal.com/108183.html
I did NOT think of making sausage patties to go with them though so thanks for another great idea. As well as adding honey to the recipe.
GG: I say the same thing about vegemite 🙂
A_Boleyn: Buttermilk biscuits are great and using them as a topping makes great sense. Quicker than pie crust. The cherry preserves sound amazing!
These look wonderful! I only ever have biscuits in Cracker Barrel when on holiday in Florida! I’m saving this recipe and will be making these soon, think they will make my July 4th menu too (planning ahead!)
Jayne: These are as good as anything you’d get at Cracker Barrel. 🙂
I can’t wait to give these a try Maureen. I’m out from 9 am tomorrow, otherwise they’d be on the table for breakfast! Did you see Jamie Schler’s piece in the Huff Post about food and cultural identity? I think you’d enjoy it.
Yes, I saw Jamie’s post. We both lived in the same part of Florida before moving to other countries. We share a lot of the same cravings. 🙂
Interesting and delicious looking recipe, Maureen. I had only just recently heard about ‘biscuits’ being like Scones. Thank you for educating me.
Lizzy, biscuits are something I know a bit about 🙂 They are sort of like scones.
Biscuits should not be like scones (which I love!) They sh would be light and fluffy, flaky and buttery. Scones more solid( coffee dipping) worthy!
Scones in Australia are light and fluffy! If they are dense, they’re not made right… I believe what Americans call scones we would call rock cakes…
Mmmm… these biscuits look really fluffy and I definitely love to try this for sure!
Thanks for sharing 🙂
I hope you do, Ann!
I understand that you miss your food through your childhood sometimes, I feel the same way nearly every day. You know what Maureen? I am still confused about the terms biscuit and scones. Biscuit for me is a roulade which so many all know as a swiss roll for some reason. biskuit here in india is a cookie and I think so in england as well. Scones is still a new word to me so no connection with that, except I thought it was a bread roll. The recipe looks fool proof but kind of new to me too. Is there a particular reason why you add cream of tartar? just curious. ^.^
Hey you could send me some over right now, I really got hungry just by looking at your sausage biskuits.
A biscuit and a scone are made in a similar fashion with the butter cut into the flour similar to the way you’d make a pie crust. Both use baking powder (the cream of tartar just adds to the rise and can be left out) but a scone is usually sweeter than a biscut and lighter in texture.
Maureen, hon! 🙂 Either biscuit or a scone (I mean scon), yours look buttery, flaky, and fluffy…These southern babies look awesome. I am crazy for biscuits, as we say here in the great state of Texas.
I am just barely under the cutoff time to race to McDonalds for a sausage biscuit before they stop serving breakfast! But yours look much better!
Oh, those are some gorgeous biscuits!!! So tall and flaky…pure perfection! Even though we’re not officially in the south, Bill laughs that they serve biscuits and sausage gravy in the hospital cafeteria. I think I’d rather have one of your towering biscuits and a homemade sausage patty. I think my hubby would finish them off, too 🙂
I haven’t had sausage gravy and biscuits for a very long time. I’ll so that after I do the bacon egg and cheese biscuits!
These biscuits are amazing. When I see the word easy I’m in!! I’ve made them several times. My family is in love wth them. Never any left over. Thanks. Deborah
Do you have the recipe for the sausage?
Rhonda: it’s been so long since I had a McDonald’s biscuit. Frankly I think they’re pretty good and the only thing that I think is good at McDonald’s.
Denise: I didn’t realize how much I missed biscuits until I made these. Now I’m crazy for biscuits too!
Those look like amazing breakfast sausage sandwiches!
These biscuits look wonderfully flaky and golden, I think I’d inhale them all before I had time to turn them into a sandwich ;).
LOL John was like that so it was a good thing I didn’t call until I’d snapped the photos 🙂
I am so going to make these Maureen. They will be a big hit in my home too. Thank you x
Wow! Most Aussies tell me how much they sound like other things. I hope you try them!
Those are beautiful, so light and flaky!
Thanks, Sylvie!
Maureen!! I think I’ll make these tomorrow morning – with the ramps in my eggs!! Love it that yours are so beautiful – high, fluffy and light – compared to the young cooking dweeb.
You go girl!!
I haven’t had ramps since I left Tennessee. Thanks for a fun memory!
Look at those delightful tall layers of buttery deliciousness. Sausage and a bit of gravy or a dab of grandpas homemade sweet and tart jam and then memories of home will come all back of living at home.
I think some of grandpa’s jam would be perfect!
Love that top picture! I almost always cut my biscuits with a knife too – so much easier. Plus I can never figure out what to do with the scraps when I cut them into rounds – you can piece the scraps together into a biscuit, but that one never rises properly. Good recipe, too. Mine is pretty similar, but I don’t use honey (or any sweetener, actually). Definitely have to give yours a try. With sausage. 😉 I’ll eat more than you did, but no way can I match John’s intake!
No, I’d never used honey either but I found a recipe that claimed to be better than McDonald’s and it called for sugar. Then I found another recipe that said honey and I’d just bought some dark honey at the farmer’s market so I gave it a try. I won’t do anything different next time.
Said with a smile and a huge expression of relief:
THAAAAANK YOU!!! Oh the mystery of American biscuits! I have been bewildered by it for over 25 years so I’m thrilled to finally have someone explain it so well! I’ll definitely have to make them to completely understand the taste. Does Aussie Damper taste a bit like them to you? Just from the ingredients it looks similar. I love incidental but unique food from other cultures and this totally fits the bill. Love the story too! Keep up the great work!
Damper is a tougher bread. Biscuits have more butter and when left in tiny pieces and baked in a very hot oven, the butter splits the dough into layers. Okay, now that I’ve said that, it might not do that at all, but that’s how it looks. 🙂 If you’re near the Sunshine Coast, drop in for a biscuit.
OK Maureen, you’ve sold me. I’ve got to make them now!! All that butter can only be a good thing for the flavour and texture!
There IS a ton of butter but I only ate two 🙂
You haven’t been at McDonalds in a long time then, cause they just ain’t wht they used to be. Yours look a gazillion times better.
I’ve lived in Australia for nearly 18 years 🙂 These were simple as could be to make.
Oh heck yes. I’ll be dreaming of these biscuits tonight for-sure.
I hope you try them, Ashley!
I was bewildered with chips and crisps when I first moved to Melbourne. Back in the UK crisps are bought in a packet and come in different flavours and chips are served hot with steak or fish. Aussies call crisps chips and chips are …chips. Now the mystery of American biscuits has ben solved. Scones are definitely scons though!
LOL Nancy, you got it all right! heh Most Americans would call them scOnes.
I still don’t understand the “biscuit” thing in America! Maybe I need to try it 😉 It’s good that food can some how take you back to the motherland! x
I can’t count how many different foods take me back 🙂 But when I go to the states it works the other way. I find everything there too salty or too sweet and hanker for “real” food back home.
In theory I think I just about grasp the Australia/American differences in scones and biscuits (and by association, cookies) but in reality I’m never entirely sure what is meant by the American versions. And thus, this post is wonderful both for the recipe – fluffy indeed! – and for enlightening me as to what biscuits can be to Americans 🙂
Americans eat them for breakfast, often with bacon and eggs or sausage patties or all of them including gravy. They use them to top a casserole like a chicken pie. I hadn’t made them for years and now I want them every day.
What a delicious post, Maureen! I’m not much of a baker but these rolls will have me looking for ingredients. I’m definitely saving this. Thanks, Maureen.
They are really easy to make John. It takes longer to get the ingredients out of the pantry than it does to put them together.
I always thought American biscuits and British scones were synonymous but your biscuits do look much flakier. This looks like a delicious breakfast – on the menu for next weekend, Maureen.
BTW did you know the scone is the fastest bread in the West… because one moment it’s there and next it’s scone … (Argh!)
LOL but not if you pronounce is scOWN 🙂
It must be tough to feel homesick like that for your family and home. This looks like great comfort food and I am sure your husband will make this his new memory food.
Nah, I think his favourite cuisine is Mediterranean and we’re happy this way. Sometimes we make two meals if I’m eating something like pulled pork. He thinks it looks like someone ate it before I got there.
I want biscuits and sausage! I can just imagine the buttery goodness melting around the delicious sausage pattie! Hope it cured your homesickness Maureen.
Next time you’re up on the coast for breakfast, call ahead and I’ll make them 🙂
Maureen I have never made homemade biscuits…. these look SOOOOO good that I may have to change that and just do it. Wow… you weren’t kidding about fluffy, flakey and buttery. Amazing biscuits. 🙂
Ramona, you should give these a try. I wouldn’t tell you they were easy if they weren’t. I don’t think you can screw this recipe up. 🙂
I’m an Australian currently living in Canada who has also lived in the US a few times, and by heavens do I desperately want these right now, warm from the oven, topped with butter and vegemite.
And here’s a hug from a granddaughter who misses her grandparents in Australia, in lieu of the hugs you surely wish you could give to yours.
Hi Hannah, aren’t you sweet. Maybe I should make lamingtons next! 🙂
This is such a great biscuit recipe….
I had my first biscuit experience in New Orleans in 2009 with a plateful of grits, eggs, bacon and sausage and oh my stars it was good! Having spent some time in the states, devouring your wonderful food, I know exactly what you mean when you talk about things just not being the same. This looks like a wonderful recipe, I will have to dust off my Louisiana cookbook and cook up a Southern feast to celebrate.
Mentioning grits makes me laugh. I went from Maine to Tennessee for university and ended up in hospital. I got a bowl of what I thought looked like cream of wheat (not found in Oz) and put milk and sugar in it and took a bite only to find out it was grits. I wanted to spew. I later learned a bit of butter and salt and I would like them just fine. 🙂 Thanks for coming by, Erin!
Girl – you know how to make a good looking biscuit! Slap on some homemade jam and I’m in heaven!
LOL I went in to John’s office and repeated this comment complete with a southern accent. He roared. 🙂 I laughed out loud when I read it and that’s more than lol.
Oh yes, I can tell from the pictures how fluffy and flaky these biscuits are! I will probably eat 2-3 pieces when they come out of the oven… And the smell must be wonderful!
They were very good. You should make them once just for fun. 🙂
Can I just say that I made a variation of these and they were SO good that I ate three before even contemplating photographing them! 😛
You beauty!! I’m dying to know what you put into them.
Hi there. Your sausage patties looked really good. How do you make them?
I am currently in Malaysia and would love to make my own patties.
I bring good quality pork back from Australia so I make my own mince.
This recipe looks amazing.
Thanks, Lynda
Hi Lynda, these are American style breakfast sausage and not Aussie sausage. 🙂 Here’s my recipe. If you are grinding your own pork eliminate the water and use ice cubes when grinding.
2 lbs ground pork
1 1/2 teaspoons kosher salt (I suspect any salt would do)
1 tablespoon brown sugar
1/2 tsp ground nutmeg
1/2 teaspoon dried parsley
2 teaspoons rubbed dried sage
1 1/4 teaspoons ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper (more if you want it hotter)
1/4 teaspoon cayenne pepper (more if you like it hotter)
1/8 cup ice water
Mix all the spices well and add to the meat in a large bowl. I just mixed with my hands as quickly as I could so it stayed really cold.
Then I took out some plastic wrap and put a blob on the plastic and shaped it into a log and twisted the ends and froze enough for one meal in each log. then I had a bigger log for the first test. 🙂
The ice water keeps the sausage from being too dry when you cook it. I learned this from a chef here a few weeks ago when I watched him make Italian sausages. When he ground the pork he added ice cubes and explained that that was how the commercial places do it so the sausage stays juicy to eat without needing tons of fat.
I hope you try the sausage and it works for you.
Maureen
I am extremely excited to have stumbled on this post and your recipes! I will be making these this weekend.
Have you ever tried a variation of the sausage with chicken instead of pork? Or turkey? I imagine it would not taste quite the same but sometimes my husband and I find that beef or pork does not settle well. If you did try chicken/turkey for this recipe, would you change any of the seasonings?
Your biscuits look to die for! Love that last story and her biscuits are more like saucers laughing out loud!
I should never have posted that photo. 🙂
I guess I would have them as scones..with jam and cream.. yummy!
Most everyone here would call them scones too, but they’ll always be american biscuits to me. Thanks a lot for coming by and leaving a comment!
I was a little skeptical about these biscuits but they were really good! One of my kids said he would eat them every day. They didnt rise as much as my usual recipe but I rolled them fairly thin. The texture was fantastic. The thinnest biscuits were still slightly crispy on the outside but moist and tender on the inside. I used sugar instead of honey. My husband says these are the best. Thanks!
Kmom, I think I love you! Thank you so much for letting me know they turned out well for you!
I just had to post to say Thank You! These biscuits are delicious and will now be my go to recipe. My hubby and I both grew up in the Pacific Northwest (Oregon and Washington), however, both his grandparents and my dad grew up in the south. Biscuits are a staple for us. You talk about food memories and it reminds me of growing up with a mom from Germany and a dad from the south. We were probably the only family for miles who had a Sunday dinner of Rouladen with a side a black-eyed peas! Thanks again. I can’t wait to read more of your blog.
Katherina your comment made my day 🙂 All my rellies were French but I lived in the south from when I left home to go to college in Tennessee. I was more southern than a “Mainah”.
LOL your comment cracked me up. I was born and raised in Maine but lived in the South for a long time before moving to Australia. My kids grew up eating my old family favorites as well as all the Southern delicacies we learned to love.
I am soooo asking these for lunch lol. Breakfast for lunch, my kids favorite. I do have me question, I don’t have a food processor , is there any other way of doing this?
Sorry I mean making lol
sure, you can cut the butter with two knives or you can rub the butter between your fingers until it’s the size of peas. Good luck!
Outstanding!!
So this morning woke with a need for Biscuits and sausage gravy. Having never found a recipe that worked and even a couple from some very old recipe books. I ventured back out onto the net looking for yet another way to make a biscuit. To think I would find the recipe, I will now use from this day forward, out of Australia.
These were light… with a great crisp crunch and airy middle….
My only change was I used Buttermilk in place of regular milk.
Now to see your Tomato and Pepper Jam… I have a garden full of different varieties of tomatoes
Bam, thanks so much for coming by and leaving a comment. I did think about using buttermilk but it’s not so easy to come by here and I wasn’t going to make butter just so I could make biscuits, but now that I think of it… good idea.
Remember that while I live in Australia, I’m yank through and through. 🙂
I just made your biscuits for our “Poppin’ Fresh” Social at the nursing home I work at. I made one batch from your recipe and one batch of Pillsbury Country Biscuits, then had the residents taste both and vote for which batch tasted better. Now, I am NO baker, by any means, and I don’t normally made good biscuits (unless eaten RIGHT out of the oven they go hard and do not taste so great anymore). Out of 15 residents, only THREE liked the pre-made-dough biscuits better than mine! I just had to let you know, your biscuits are better than Pillsbury biscuits according to the best people you could ask: Grandparents! If anyone can tell you about baking its these guys and 80% of them preferred yours! I received a lot of compliments on these, which doesn’t always happen when I try my hand at baking. So THANK-YOU!
Kathryn! I love you! I’m so pleased you left me a note. 🙂 Love to the oldies. I’ve got my 92-year old father-in-law with us and he likes them too.
I’ve tried several different biscuit recipes looking for the perfect one, and I had not found a great recipe until now. I just made a batch of these and they are amazing and very forgiving After adding butter to the food processor, I whizzed for longer than necessary, but these still came out even better than I hoped they would. I used a pizza cutting wheel and just rolled it right across the pad of dough on the counter, making nine biscuits. The ones around the edge were a bit smaller, but who cares? They’re great! And they didn’t turn a disappointing yellow like some other biscuits did from other recipes.
I had a couple with butter and red plum jelly and I made a sausage egg and cheese biscuit out of a third. I could make myself sick on these biscuits, and I almost have. I’m very full now.
Thank you so much for this recipe!
Phanes, you’ve made my day! I love these biscuits!
As a native Southerner (from NC) I was raised with a healthy love of biscuits 🙂 However, I’ve tried tons of recipes & was never able to find one that worked out perfectly each time…until 3 weeks ago when I found this recipe. I’ve now made it 3 times & am in biscuit heaven! Thanks so much for posting this recipe 🙂 I’m currently enjoying them smothered in gravy…true Southern comfort food at it best! Happy Saturday 🙂
Jenni! I went to college in Knoxville so I know how Southerners like their biskits! Thank you so much for stopping by to tell me and I hope to see you again.
I made these last night after the boyfriend declared he wanted to make creamed chipped beef for dinner. I even screwed up the amount of milk (misread and thought it was 3/4 cup – oopsie!) which resulted in a sticky dough that absorbed a ton of extra flour while mixing/kneading. You know what? They were STILL fantastic. They rose sky high, super flaky, and delicious. Can’t wait to make them again (measuring properly the next time of course).
Hi Jen and thanks so much for coming by to let me know how successful you were. These biscuits are really forgiving – that’s why I make them. 🙂
Wow… that’s terrific, Jen. I hope the proper measurements are even better!
Can the dry ingredients and butter be mixed together be left in the fridge overnight and then add the milk and honey in the morning? The reason I ask is I live in a small place and don’t want to wake my guest in the morning with the food processor.
I don’t see why not as long as the dry ingredients are well covered. Let me know how it goes!
can i replace the whole milk with buttermilk without making any additional changes…these look soo delicious!
I don’t see why not, Pam. It will change the flavor but only a little.
Attempting gluten free version – wish me luck!
I’m living in Italy but grew all over the South (Houston, Atlanta, New Orleans and Raleigh). Having a terrible craving for biscuits and sausage gravy led me to your recipe post. Thanks for the fluffy biscuit how-to.
Could you please share the sausage recipe?!
Although there are a multitude of varieties of salsiccia (Italian for sausages) here, there isn’t a one that tastes like good old American breakfast patties. Especially not the sage sausage patties which were always my favorite!
From one US expat to another, many thanks!!!
Jay.
I’ll be happy to email you the recipe!
Hi, I have never had much success with biscuits. They were always rock hard and not very tasty. Then I found your recipe. I made two small adjustments. I didn’t have the cream of tarter so I added another 1/2 tsp of baking powder. I also did not have any honey in the house but for some reason I had agave sweetener. So I used the same amount of that instead. So far I have used your biscuits as payment to my neighbor for letting me borrow his kayaks one beautiful fall day. Also my friend, who does not cook, asked me for the recipe because they were so good she is going to risk life and limb in the kitchen trying to make them. Thanks so much for sharing this! It will be my go to recipe for biscuits from now on!
You beautiful woman! Thanks so much for making my day.
I made these using whole wheat white flour and since I already make my baking powder using baking soda and cream of tarter – I left the cream of tarter out. They were really great!
Thanks SO much for letting me know it worked for you, Leah!
I just wanted to say thank you for the recipe! I am a southern girl and I love biscuits…I’m pretty good in the kitchen so about a year ago I decided to try my hand at making them. They were awful, and I very quickly decided never again. The taste was fine but they didn’t rise and I figured store bought would just have to do. My fiancé and I changed our eating lifestyle about 6 months ago and no longer eat processed pre packaged foods so I pretty much make everything with organic ingredients from scratch. Tonight I couldn’t sleep and my fiancé absolutely loves biscuit breakfast sandwiches so I decided to try again. So here it is 4am and I’m testing a recipe while he sleeps to keep from getting his hopes for delicious biscuits only to disappoint. Your recipe did not disappoint! They have a great flavor and texture. Mine didn’t rise quite as much as yours but they are still tender and flaky. I think worked the dough too much while shaping. I honestly can’t wait to try the recipe again to perfect my technique. Once again thank you, I can’t wait for him to wake up to a surprise of delicious made from scratch biscuits!
Lee! I think you’re wonderful to make biscuits at 4am ! What a trooper!!
For 15 years I attempted off .. and .. on. Always fail, fail, fail. I would just resign thinking it impossible. Craving one more time I looked online for a match to your title. I want fluffy, darn it!!
The first batch was a mess. I used the wrong measuring scoop for the flour which forced me to add more flour randomly. Also, I used tablespoons-full of baking power, not teaspoons. When decent, I patted the dough down, tossed the entire thing in a pan and set in the oven while I started the second batch. I tested them after they were done. THEY’RE DELICIOUS even though I messed up! I slathered them in peppered gravy. I heard, “MMMMMMM” from the kids and husband said, “Those are good biscuits, ma.”
Second batch is BOOTIFUL and awaiting lunch! THANK YOU.. for the southern goodness. I’m just not “mom” without the ability to whip up a good batch of biscuits for breakfast.
Bonnie! How kind of you to tell me that you messed up and the biscuits were still good. I know what you mean about biscuits. You step higher up on the ladder of mom-dom when you make good biscuits. 🙂
I love this! I was looking for a new biscuit recipe, but especially loved the Vols part. I’m a Tennessean very recently transplanted to the Midwest. I totally understand homesick food. Next time I go home, I’m coming back with GOOD grits, pimento cheese and some purple hull peas and okra. And lots of magnolia leaves. 🙂
It’s great to be a Tennessee Vol!
I moved to Tennessee to go to UTK. I’m actually a yank from Maine but I lived in Knoxville for many years so I think I qualify as a Tennesseean too. Pimenno cheese and okry?? I have to say it like that or it’s not Tennessee. 🙂
You. Are. Brilliant!!! I’m a very skilled baker by other people’ s standards as well as my own. Until now however, I’ve been biscuit challenged. I accidentally over pulsed to cornmeal consistency, then I realized the honey I had had crystallized so I had this reconstitute it. That means the flour/butter mixture sat at room temperature. Then I couldn’t get the dough this stop sticking also I had to add more flour. I didn’t expect much. In spite of all that, they are delicious, light and fluffy!
Thank you for your great recipe!
Aww Beth, these biscuits are very forgiving. They’ll be better when all the conditions are right but even when they’re not, we still look good!
These biscuits are AMAZING! I got roped into making sausage egg and cheese biscuits for my husband’s electrical crew. (25 people) They crew loved them and are asking when I’ll do it again. I have made scratch made biscuits before but they have never turned out as great as these! I will never buy premade dough again! Oh and I am a Southerner as well. I live in Maryville, TN (20 min outside Knoxville).
Hi Cassidy, I know Maryville very well. It’s where I lived when I went to UT a million years ago. It was the tiniest house ever and all I can remember is that it was on Jackson Avenue. 🙂 I made biscuits this morning for breakfast and filled them with egg and cheese and felt VERY American. 🙂 I would have added sausage but American style breakfast sausage doesn’t exist here and I didn’t make any. Next time!
Craving biscuits at home (In the little east Tennessee foothilss, hamlet of Murvul) ever since a visit Biscuit Heads in Asheville. Trying to duplicate their awesomeness. This recipe is closet thing i’ve found so far. Thanks Maureen! GO BIG ORANGE! Beat Vandy this weekend.
OMG I’m still laughing I looked at Murvul and thought, “what the heck?” Then I said it out loud and you’re right! That’s where I started my Tennessee life while at university. Then Seymour and then Farragut. 🙂 I haven’t seen a football game for years!
I have used many recipes before and never had my biscuits come out good. That has now changed, thanks to you. These biscuits are absolutely delicious. My husband said they are the best ones he has ever eaten…..now there is a compliment to your recipe. I made two batches in one day, the last one I doubled. Just awesome and just in time for Christmas too. Thank you so much for sharing. It is greatly appreciated.
Lois, I wish I could give you a hug. You’ve made my day!
Could I use a blender for this? Or another method for putting everything together? I’m not ritzy enough to own a food processor. *blush*
No, a blender won’t work but two knives will. Place the butter over the flour and cut through the mix with the two knives until the mixture looks like peas. It doesn’t take long at all.
I have been looking for years for a good biscuit recipe. I found one last year that was okay but then I found this one and Great Leaping Richard Hunts! are they amazing. I made some for dinner. Thanks for sharing the recipe.
LOL, thank you so much for coming by to share your success! Happy holidays!
What a great recipe. Thanks for sharing it. We are just now eating them for breakfast. I’m looking forward to checking out the other recipes on this site. 🙂
Jennifer! Thanks SO much for letting me know the recipe worked for you. I love it – it’s a very forgiving recipe. 🙂
Thank you for posting this recipe, along with the story. I don’t have a food processor, so I had to do everything the old fashioned way, and they were still good. My husband was skeptical because my biscuits are usually so bad that he’d rather have canned biscuits. He tentatively took a small bite, then a bigger one and said, “Mmmmm, these are pretty good. I’m not going to put any gravy on them and ruin them.” Coming from him, that was definitely a compliment.
Thanks for a great biscuit recipe. My husband is very hard to please when it comes to his biscuits, and he liked these so much that he would not even put gravy over them. He just wanted to enjoy the taste of them alone!!
Wow, Karen, that’s great news. I made them myself this morning and I admit I’m much the same about them.
I am 50 plus and the plus is long! LOL! I have tried many biscuit recipes for many years. None of my biscuits ever turned out good they where flat or hard or both! I gave up looking for a good recipe for years I did not even try and today I said I’ll give it another shot because I’m not a quitter. It was my luck to find your recipe and I tried it when I read it had honey, also never heard of honey in making biscuits. Wow! That’s the word Wow! They came out perfect! Thank you thank you thank you!! You made my day! Now I can finally say I know how to make biscuits!
Carmen, I’m WAY over 50 and I only started playing with biscuits last year. I live in Australia and biscuits here are cookies. Scones are close to biscuits but not close enough. I was determined to create a biscuit that would make the perfect sausage egg and cheese biscuit. I also had to make the breakfast sausage because they don’t have that here either. A yank has to do what a yank has to do to create memory food. 🙂
Also for got to tell you my biscuits are 100% organic! From the start to the end every ingredient ! So not only do they test super good but the are supper healthy too! Today we are celebrating Three kings Day” a cultural Christmas holiday and guess what we are havering for breakfast, Yep! Sausage and biscuits, the sausage comes from the pigs we grow on our mini farm called “Lemongrass Farms” and yes we grow them with organic feed! Thanks a gain Maureen for sharing the best recipe for biscuits “hands down”!
Sorry I think only two stars lite when I rated and all five should have needless to say this recipe is fantastic!
LOL thanks, Carmen!
I replaced the milk with almond milk and these biscuits came out fine! Thanks for the recipe.
Brilliant, Chris!
My comment is about the flaky layer biscuit. We really like these biscuits. Here lately we are having trouble getting them open. We are having to use a knife to get the canned biscuits out. Is there anyway you can fix this problem. Thank you
Hi Mary, I don’t use canned biscuits as they don’t exist here in Australia. I find this recipe is nearly as fast as opening the can. 🙂
I’ve tried so many different biscuit recipes over the years and most times disappointed in the results. I am so HAPPY that your recipe was spot on and just as the title states the biscuits truly are the ” Best Fluffy, Flakey, Buttery Biscuits Ever “. I’m anxious to check out all your other recipes too. Btw…followed your instructions to the letter and that was the 1st time I didn’t use a biscuit cutter and I’m sure it made a big difference. I can’t wait to make them for my grand kids when they have a sleep over 🙂
Aww DebJay, you’ve made me so happy. I’m glad you are now a great biscuit baker. Nothing better’n biscuits for breakfast.
Made these the other night and they came out great! I cooked them for 10 minutes, and they were starting to look nice and brown, but when I opened one up, it was still a bit doughy. I think they could have gone for 12 minutes. Next time I make them, I’ll let them go the extra couple minutes to cook a little more thoroughly. Made the recipe as written, using skim milk since that’s what we use. I haven’t made homemade biscuits in years, I mean years. Don’t know why I’ve been so intimidated in my grown up years because I used to make them when I was growing up all the time! Hubby loved these as well and was very surprised at his treat with dinner when he got home from work. Thanks for an easy and great recipe!! 🙂
The star link doesn’t seem to be working for me but I’m giving this recipe 5 stars!!!!
Hi Jolene and thank you so much for leaving a comment to tell us about your biscuits. Every oven is different. They’re cooked in a very hot oven and maybe the thermostat is off just a little bit and that would make the difference.
Hi…I live in Knoxville and I can’t wait to try your biscuit recipe. It 19 degrees and we’re expecting snow tonight. Hope it’s warm there.
I lived in Farragut for a long time and in Seymour before that. I loved Knoxville! I’d give anything to go to the Dogwood Festival again. I hope you make the biscuits!
Maureen,
Thanks so much for the recipe. I too am an expat but living in Japan where, except for KFC biscuits are unknown. And like so many of e comments have tried and tried but not found ‘the best’ recipe. Until now. I was too scared to try the food processor but used my tried and true pastry cutter. I really think the trick is not to handle the dough too much, fold over several times and pop them in the oven. But now I know what to use my cream of tartar for!
Cheers to you and now you can know that ever biscuit eaten at this house will have a little Maureen in them.
Sam, you’ve made my day! I love these biscuits and I feel just a little bit American when I make them. I even freeze the leftovers for that emergency egg and cheese biscuit on a Saturday morning.
These are utterly amazing! I’ve made them three times and they just melt in your mouth. Last night, I made sausage gravy to top them with. A friend stopped over just as we were sitting down, and three of us polished off what was supposed to feed six. In your honor, we ate the leftover biscuits for dessert, topped with Lyle’s Golden Syrup, which is hard ti find here in the States.
LOL Thanks so much for leaving a comment, Sunny. I never had golden syrup until I came to Australia and I’ll be honest and admit that I have only used it in ANZAC biscuits. 🙂
The flavor of these biscuits is incredible. With a light almost creamy texture to them. They will surely please the most finicky of eaters. And really easy & quick. Thanks for sharing.
I’m glad they were successful for you too, Ken. I have to tell you, I was a failure before these biscuits came into my life. I practiced for years!
I, too, have made literally hundreds of biscuits, using nearly as many different recipes, never finding one that measures up to my expectations. Today, with my husband and five children out scooping snow on this sub-zero Kansas morning, I decided to try yet another recipe for biscuits. I made 3 batches(I have triplet 14 year old boys, who seem to never be full!). I used bread flour and skim milk, as I didn’t have enough all purpose flour, and I wanted to use it for gravy to go with the biscuits. I also did not use the food processor, since I made so much at one time, but my pastry cutter worked well. When I saw these beautiful biscuits come out of the oven, I decided I must try one, though I hadn’t planned to eat any! When my family saw them, they too thought they were remarkable. I sampled them with a bit of butter and honey, while the others started with gravy, and ended with butter and honey. Each member of my family heartily echoed their delight with these wonderful biscuits!They were utterly divine in every way! Taste, texture, and appearance, were all absolutely extraordinary! I will never use another recipe and will always measure biscuit quality by this standard! Thank you for this recipe!
What a lovely comment, Becky!
I have to say, I thought these would be bland, simple biscuits. But once I made them I immediately changed my mind! I love buttery biscuits, and these were very buttery! And I love putting honey on my biscuits, so I was glad to see it used as the sweetener instead of sugar. A+++ recipe in my book, and I would recommend to everyone!
Jeffy! Thanks SO much for coming back to tell me. 🙂
Hi. Do u use salted or unsalted butter?
I use whatever’s in the fridge. If you like less salt, reduce the amount of salt in the recipe.
Why am I the only one with “flat” biscuits? Do you not post comments from other flat biscuit makers?
Nothing seems to work for me. America Test Kitchen said Baking Soda makes biscuits rise.
What does Cream of Tartar do?
YJMW
I post comments from anyone. 🙂 These are the best biscuits I’ve ever tried and they haven’t failed yet. Make sure your flour isn’t old, that your baking powder isn’t old and cream of tartar just helps them rise but they’ll work fine without any.
This is THE best biscuit recipe ever! I didn’t sift the flour and just used a pastry cutter to mix in the butter and they turned out absolutely delicious! Flaky, golden brown, and buttery! I have been looking for a good biscuit recipe for fifteen years and have finally found it!! This recipe gets five stars from my family and me. Thank you!
Sher!! Thanks so much for this wonderful comment. I think I need to make some of these tomorrow. 🙂
Awesome biscuit recipe! I’m a North Carolina girl myself and don’t know if I’ve ever had homemade biscuits that tasted so good! I found this recipe looking for a biscuit to make my own version of the south’s famous chicken and biscuit restaurant Bojangles’ boberry biscuit. I made a half recipe of plain biscuits and to another I added about 3/4 cup blueberries. Then when the blueberry ones were done I drizzled a powdered sugar glaze over them. They both were amazing! Thank you for the recipe!
I have never been able to make biscuits until I found this recipe! What’s funny is I’m from WV and they are a staple of life. Thank you so much, I feel so accomplished now!
Shannon, you’ve made my day!!
If you have no food processor what should you use?
You can use two knives and cut through the butter until the butter is the size of peas.
OMG. I made these tonight and they were to DIE for. I served them with a spicy sausage and lentil soup.
And then I had one dripping in butter with organic honey.
Soooooo goooood!!!
OMG I’m salivating thinking about the butter and honey. Thanks for coming by, Kirsten!
I am in love with this recipe. I have grown up in the south and my mom used to make gigantic flaky biscuits. Unfortunately this skill was not genetic. My biscuits always looked and tasted like they could be used as pucks in the NHL. I’ve made these twice now, and both times they where flaky and buttery. This last time I doubled the recipe, I was out of cream of tartar so I used more baking powder instead (9 teaspoons or 3 tablespoons total). I rolled them out and used a mason jar lid to cut them, I re-rolled the dough and used it all. I let them sit in the fridge for about 20 minutes while I made a sausage gravy. I baked them for 12 minutes (I live way high up in the mountains, it messes with baking times). My boyfriend says they are the best he’s ever tasted (aside from Bojangles).
Thanks, Hannah, I could have written the same thing except I grew up in Maine and then moved to the South. 🙂
This recipe is quick, easy and taste amazing! I didn’t have any cream of tartar, so i skipped it, and they still came out great. My husband loves them. Thank you so much!
I heart these biscuits! 🙂 I have been baking biscuits since I was a teenager but these definitely are the best recipe I’ve ever used, and on top of that doesn’t require any strange ingredients or methods. Thanks so much! Would it be possible to get your sausage recipe? 😀
Thanks so much Marion! You are very kind to come by and let me know you liked them!
I would love to get your sausage recipe!
GREAT RECIPE!!! I grew up in CA, but my heritage is Southern…we ate biscuits, not bread, ha. In CA I was a master cook, then I married and moved to CO…ok, if you want to ruin your self esteem in the kitchen, trying cooking in high altitude, it makes you HUMBLE because it is hit or miss whether anything turns out, believe me. My mom-in-law who ran a diner in OK, came here briefly and said omg, what an experience baking is here, lol. At 9k ft, yes indeedy, it is an adventure to see what will occur! I gave up on biscuits, because they came out dry, hard and just were disappointing no matter what recipe I tried, and even the wildlife didn’t fancy them, ha. Until….N.O.W. wahoooooo! These did WELL! I did substitute buttermilk for the milk, because being of Southern extraction, it just seems wrong, not to, ha! Everyone thought I got them in town, not made them myself. So THANK YOU, for allowing tradition and genuine comfort food to grace the Rockies!!!!! blessings
I try them, ate them, Love them, and now I’m hooked.
I like this recipe a lot. Very buttery and flaky. I will definitely be doing this.
I am transplanted East coaster (PEI) been here in Calgary for 48 yrs. My mother’s biscuit recipe (best I had ever tasted! She grew up in Mass.) did not work well at our altitude but nothing seem to work. My biscuits were a family joke!! Did get a recipe from a neighbor that were better but still not as good as Mom’s. Then, I found your recipe!! my lucky day…. Never have to search for biscuit recipe again!!! THIS IS DEFINITELY THE ONE!!! thank you! thank you!! THANK YOU!!!!
Going to make them today for third time…..followed your recipe to the letter and was completely wowed…….2nd time let them rest 20 mins. as you suggested. Even better!!
so high and light…..friends loved them ….as do I.
Am thinking of trying them with an old cheddar…cheesy biscuits are great with sausage!
I don’t cut them with knife but use the wine glass (red, crystal of course 😉 that I have always used to cut biscuits & some pastries.I am sure it makes them taste better…..lol….
thanx again Maureen….. your recipe is a gem! 5 stars x 2!
LOL I love these biscuits!
Just noticed some of comment disappeared………..did try many suggested adaptations for high altitude but nothing seemed to work.
I did not change anything in your recipe to allow for altitude… Hmmmmm…….?
makes one wonder about all the times I’ve had to fiddle around with measurements and amounts….?
So glad I found your site…….definitely will check it out often.
These are the only homemade biscuits that my husband will eat ( all the others that I have tried are dense and not flaky)! YUM SO GOOD! Thank you for sharing!
Now I’m hungry for biscuits. and sausage. and cheese. It’s how I get my American on. 🙂 Thanks so much for writing!
Awesome recipe! I literally just got through doing it and my mum loves it. She will definitely be using it for her guests!
Thanks for coming by, Tarisha, that’s really nice of you. Feedback like this is better than a cookie. 🙂
These are amazing! My boyfriend has only ever liked his grandmother’s homemade biscuits and his children are very picky eaters. Your biscuits were the first I have ever tried making from scratch and all four of them would not stop raving about how delicious they were. I’m making them again this morning, but I’m DOUBLING the recipe!
Thank you for this recipe! I have a happy family today because I finally got decent homemade biscuits! I’ve tried 3 different recipes and they never rise, aren’t flaky, and are always hard as rocks! These came out perfectly and had super easy instructions. Thank you, thank you, thank you!
Tiffiny, you made my day!
This is my go to recipe! I get asked to make biscuits and gravy almost every weekend because the biscuits are so amazing!
Thanks, Kimberly, I made some yesterday and thought the same thing. I’m glad I worked hard on this one. 🙂
Loved these! Although I did manage to screw up one of the batches by leaving it in the oven for 20 mins. 🙁
Quick question, can you substitute the butter for vegetable shortening?
yes you can but it will affect the flavor. They’ll rise and look good though but won’t be buttery good.
I used tenderflake when I made my batch and they turned out great. Super-flakey!!
Oh my, I have no idea what tenderflake is 🙂
Tenderflake is lard. I’m trying this recipe first thing in the morning. I can hardly wait. My teenage son LOVES biscuits. Thanks!
Now I know! Thanks 🙂
Ive read alot of biscuit recipes. But to find honey as an ingredient is unusual to me! Cant wait to make these and thanks for the post!
I hope you like them, Lisa. I think the honey makes the biscuits. 🙂
Hi Maureen! Can’t wait to try this biscuit recipe. Sounds wonderful! About how many biscuits does your recipe make?
You’ll love these! It makes one small baking tray. Depending on how big you like your biscuits. I get 12 out of this recipe.
LOVE this recipe! thanks for sharing! I did convert to drop biscuits, because i didn’t have a way or enough space to roll the dough out but was still good and quite fluffy, my family loved the buttery, slightly sweet flavor
Just wondering if you could share your sausage recipe? We’ve acquired a lot of local honey and my husband wants biscuits. After reading this entry and looking at your photos I’d love to make a sausag and egg buscuits sandwiches.
Hi Jeanette, I haven’t blogged it yet but I plan to. I’ll email you the recipe I use. Thanks for coming by.
Would you email sausage recipe to me as well
thanks Rita
Can you email me the sausage recipe please…vdarr1@yahoo.com
Very Good!
This was my first try at making biscuits. After looking at several, I picked this recipe because it used cream of tartar. I knew that this would chemically react with the baking powder and guarantee rising. The recipe was really quite easy ro prepare. and the resulting biscuits were simply delicious. I will definitely be making these again.
I’m so glad you liked these biscuits as much as I do, Don!
Do you think if I made these with buttermilk (for the acidity) I could skip the cream of tartar? I don’t have any now, and don’t go for groceries again for another week, but we’re almost out of freezer biscuits, and yours look awesome! I do have baking powder, if that would help.
You could leave out the cream of tartar all together and you will only see a slight change in the amount the biscuits rise.
Unfortunately I have a funeral tomorrow for our piano player at church. I am bringing all kinds of bread for the reception. Since we are having fried chicken-biscuits are in order. When I googled, “Best biscuits” your recipe was the first 5 star to come up. Though I like my old recipe, this looks much better. Like the idea of cutting into squares. Love your site. Bookmarked for sure!
Hi Patricia, I hope you like the biscuits. They’re a hit around here.
Would you share your recipe for homemade sausage? Thank you.
Thank you so much for this recipe! I have tried so many different recipes, techniques, tips, and tricks for the past 20 years without luck — but this recipe came out great! Thank you so much from the biscuit lover (who can now make descent biscuits :D)!!
Thanks, Sarah!
I have just made this recipe and love it. My family loved it and it was so easy. Thank you.
Very tasty biscuits with great texture! Next time, I will heat up the honey and mix it with the milk first so it dissolves throughout the dough better. Additionally, I will absolutely let them rise for 20 minutes. The batch that went straight into the oven is about 1/2 as tall as the second batch. Thankfully, they both taste great.
Wow, I’m a southern girl- a cornbread girl. Fell in love with cream scones (even when I made them) while living in the UK…but never could make a decent biscuit; never really “loved” a biscuit — until this morning. Oh my goodness!!
I ate 3!!!! I’m doomed, I’ll be a little butterball turkey by November.
Thank you so much for sharing.
I live in Marietta, GA by the way. I saw your remarks about your son and grand babies here in the Atlanta area. 🙂
Blessings! Cheers! Etc!
Dawn, the Texas Pecan, in the Peach State
Hi Dawn! I felt the same way after my first sausage, egg and cheese biscuit. No turning back! My son and his clan live in McDonough, just south of Atlanta.
I just made these, but didn’t have any cream of tartar. I brushed the tops with butter and they taste amazing, but they don’t have that beautiful golden top. In fact, they looked kinda dry, but didn’t taste that way. Other than that, they’re perfect! Is the cream of tartar the trick to that golden crust?
No, the cream of tartar shouldn’t make that difference. If you put all the ingredients in the same amounts, you should have similar results. What sort of butter did you use?
These were amazing!!!!!
Thanks for The recipe 🙂
Yum, yum, YUM!! Thanks to you Maureen, I finally made a fluffy, hi-rise biscuit! And by the way, did I mention … They are Yummy?!?!
I’m so glad you enjoyed them, Laura!
Five stars!!!!!
It won’t let me enter the actual stars… Sorry
This was about the third biscuit recipe i have tried. The former recipes always came out like hockey pucks, no matter how vigilant i was about not over-working them. These are delicious; light, flaky, and buttery 🙂 My family and friends love them! I use raw honey and double the amount since my fiance and daughter are honey fiends.
Oh I like the doubling of the raw honey. 🙂 Thanks so much for coming by, Ali and have a great weekend!
made them today with and without honey and they are absolutely amazing. kids, parents, and husband all loved them too.
I love a good biscuit, grew up on my mother’s, but enjoyed a lot more along the way.
I made these and since I know she won’t be seeing this, gosh, I have to admit I loved them! Extremely easy to make and beyond buttery. One question, do you use salted butter or unsalted? I used unsalted and thought it needed a pinch more.
Thanks bunches!
I’ve been searching for the PERFECT biscuit recipe forever and the are surely it!
Taste and look fantastic, super easy…..and I don’t even have a food processor.
I didn’t part them out very thick and didn’t get nearly as many as you do …..
whats the trick? Thanks for the great recipe!
I just made these this morning. I am putting together freezer breakfast sandwiches for The Hubs. I think that next time I will let them rest the recommended time. I put them straight into the oven and was able to get a little bit of rise out of them but not as much as I hoped. They taste DELICIOUS
Oh my gosh, I am a biscuit lover, and just never seem to get them just right! Ohhh my, this is Just right. I did use full fat buttermilk for the milk, melt in your mouth, mile high wonderfulness!! Thank you, I made homemade apple butter and slathered it on ! ????????
I made some this morning and I didn’t use buttermilk but I will next time! Thanks so much, Mona!
Omg! They really are the best biscuits. I’ve tried making biscuits before and they were too floury. My food processor was too small so I grated frozen butter to achieve the pellet quality! So amazing. Thank you. I’ll be making these from now on!
Mandy
I’m so glad you like them. I made some last week and I still love this recipe best. Thanks heaps for coming by!
Made them this morning with bacon gravy!!! Super quick and easy.. been looking for a recipe like this for awhile! Thanks for sharing????
Yay! I’m so glad you liked them.
Just made these and they are perfect! I have never had success with biscuits so always buy frozen. Never again! This came together fast and my husband was like these are really good. Loved cutting into squares. Brilliant.
Thanks so much for coming by to let me know, Gina!
WOW these are amazing. I’ve tried a lot of biscuit recipes, because I’m so picky about them, and this is the best. I’ve made them in a stand mixer as well with nearly the same results. I also did not sift the flour, omitted the honey, added 2 tablespoon of sugar, added another 1/4 cup of butter and reduced milk to 1/2 cup and they were still amazing. They are fool-proof. Thank you so much for sharing. This is my goto biscuit recipe now.
I’ll have to try your recipe, David!
These were great! Definitely gonna be my go to recipe for biscuits 🙂 Also, how crumbly should the dough be after you’ve mixed everything together? I ended up having to add a little more milk since there was still a lot of flour at the bottom of the bowl that just wouldn’t incorporate.
This is a rather wet dough for me. I’ve never had to add milk but if you had a lot of flour, adding more milk was the right thing to do! I add the milk and it’s still crumbly when I tip it out of the bowl onto the silicone mat. I knead it together from there.
Maureen, Maureen Maureen. I am a veteran home cook/Baker who NEVER comments on recipes. However, EXCELLENT recipe! (Yes i did raise my voice). Forget my tried and true recipe. I’m tossing it. And thank YOU very much.
Maximus, I think I love you!! 🙂
I’ve been scouring the Internet for years for a good biscuit recipe. All the ones I’ve made have always been really dense. I believe you have a winner mam. I will save this one to my favorites. Thank you for posting your recipe.
Will only let me give it 3 stars.
These ate very good. I don’t have anything to judge them against, being in Scotland, but they are very light and lovely to eat. What puzzles me is, what exactly is the difference between biscuits and scones? Scone recipes vary a lot – these are different from mine, but very like my mother’s, just a bit lighter (and simpler -her recipe uses eggs). If someone made these for me and told me they were scones, I’d be fooled.
Very similar to scones but a bit more salty maybe.
Just to add that my biscuits came out looking exactly like the photo, so props for that – and your tip about cutting straight down, no sawing, is going straight into my archive of kitchen lore – it certainly seemed to work and is one to try for scones and puff pastry too. Thanks for that!
Thanks so much for writing! It means the world to me. 🙂
Hello!
I am so excited to make these biscuits for Sunday brunch! Do you think I can use buttermilk instead of milk?
Thank you!
I don’t see why it wouldn’t work just fine but I’ve never tried it so I couldn’t tell you for sure. It might affect the way the baking powder works.
Maureen,
I tried this recipe out yesterday for Sunday brunch… And it was perfect! I just used regular milk and I had let it sit in the fridge for about 20 mins.. They were sooo yummy! My hubby and friends loved it. Thank you so much for the awesome recipe 🙂
~May
May, thank you so much for telling me about your biscuits. I think I’ll make some tomorrow. I use regular milk too and I’ve never been disappointed.
Awesomeness! Fool proof is an understatement. In my haste I failed to mix the dry ingredients prior to adding butter and totally forgot the cream of tartar. I chose to pat the dough out and cut with a sharp knife. I did let them rest for 20 minutes while I prepared bacon gravy and scrambled eggs.
They came out marvelously. Took one straight from the oven split it, put a pat of Challenger butter in between and took a bite. Light, moist and flakey. It was then I realized my quest for the perfect bisquit was over. Sorry Hardys.
Thanks!
Vincent!! If I wasn’t married I’d marry you today! You made my day. 🙂 Thanks and happy biscuiting.
Hi 🙂 I’ve made these 3 times now and I’m just wondering how you cut them? And mine don’t seem to brown like yours do and I’m not sure why
I don’t chop the butter too finely and I cut the biscuits with a bench scraper or dough scraper. I cut straight down. I’ve used a round biscuit cutter too but I find that wastes dough so I just make mine square or rectangular. Then I brush just a little milk on top and when they come out of the oven I brush a little butter on top.
25 years…let me say that again…25 years I have failed! I have been searching and trying biscuit recipes since I failed so miserably cooking for my new mother in law. Until today!!!!! You did not lie. These are by far the BEST biscuits I have ever made. Our favorite weekend breakfast is biscuit and gravy and every once in a while I would try yet another recipe promising to be ‘it’. Well, this cook has finally found it. Thanks you!!!
Felecia, I just woke up and read this comment and my day is already starting out better. I think I love you. 🙂 I’m so glad your biscuits turned out well.
I have tried many biscuit recipes through the years, and I have to say, I am terribkle at them! Always hit the garbage can. Finally, with your recipe; success! Thank you so much, and from my husband too! 🙂
Nichole you’ve put a smile on my face. I’ve been craving a sausage, egg and cheese biscuit all day. 🙂
why is my biscuits turned out to be too flaky? they were not fluffy inside. more flay than fluffy 🙁
Without seeing the biscuits all I can guess is that it has something to do with how you cut in the butter. I chopped my butter into the flour and left small pieces of butter. Maybe your butter wasn’t chopped fine enough. I honestly don’t know.
Like many of the other posters have commented upon… great basic recipe! I looked this biscuit page up a couple of days ago and finally was going to have a good meal that biscuits would go great with… having been so disappointed in previous attempts (besides box mixes), I couldn’t even locate my sifter, so a trip to the store just so I could make this attempt (again) at a edible biscuit.
My wife whom had been my test platform a dozen times previous, had already attempted to talk me out of this but resigned as I headed out the door, that she was again going to have some doorstops sitting around the house… possibly something the door would go fetch.
By the time I returned with a sifter in hand, she had already made supper (most likely hoping I wouldn’t take the time to make the biscuits if it was going to make everything get cold… too bad… I was determined, and we are both happy I was! I didn’t let them rest prior to baking, but afterwards she told me to make sure to put the leftovers in a bag so they wouldn’t go stale… something she hadn’t said on any attempts before.
I do have a question though.
Do you sift your flour prior to measuring or measure 2 cups of flour then sift?
Thanks again for the great recipe!
JohnW
I measure the flour and toss it in a sieve or fine mesh strainer and whack it against my hand until it all goes in. I have a sifter but the sieve is much faster. 🙂 I’m glad you liked the biscuits!
I definitely think that this is the best biscuit recipe I’ve come by. I’ve never used cream of tartar or honey in a biscuit recipe, so I’m guessing that’s what sets these apart from others.
The only change I made was adding more milk since the one cup wasn’t enough for me. Bacon grease on the bottom of the pan only makes them better
Thank you for a great recipe!
he Aussies pronounce scone in the Scottish style, which is ‘skahn.’ But curiously, the Scots call the city named “Scone” as ‘skoon.’
We’re Aussie and we call them scons. short o 🙂
I recently had to make 10 dozen biscuits for a hunt breakfast, and after days of rolling & turning and spending a mint on butter which I got all over myself and everything else while following the angel biscuit recipe from Anson Mills, I finally just gave up and tried yours. And it was better. Much better. Took a fraction of the time and effort, and yours were the biscuits everyone scarfed down! Well done, and thanks!!!
YAY!!!
Maureen, I’m Southern (US) on my daddy’s side (and English on my mum’s) so I love a good biscuit! And sausage. I like to make my own sausage, even though it’s easy to get here. And your Aussie will be happy to have your homemade biscuit sausage egg cheese sandwiches for dinner — so much better than the fast food version.
Hi Jean, even McDonald’s sausage biscuits are English muffins. It’s home made or no way around here. I lived in Tennessee for many years but never made biscuits as good as this recipe can. 🙂
These are my favorite and are a good foundation recipe for cheddar garlic biscuits… just take out cream of tartar, add garlic powder and shredded cheddar cheese.
Yum!! I’m going to try these!
Hi Maureen! I know this is an older post but I landed on it today after spending some browsing time on your blog. I am a new follower and from Lynchburg, Tennessee! I am not Tennessean by birth but rather by the Grace of God. The love of my life is born and raised southern and I came along for the ride as we moved here about 10 years ago. I adore sausage biscuits. Not the kind bought at McDonalds but the kind made in your kitchen and mine. Thanks for sharing, I look forward to reading more!
Happy New Year!
Hi Catherine, I was born and raised in Maine and went to UT in Knoxville – not knowing a word of Southern. “Did ya order the flares for Phyllis?” left me dumbfounded until I got the courage to say, “What kind of flares?”
“Maureen, those are flares, you know, f l o w e r s??” as she slowly spelled the word.
My husband said I should make it over to visit your blog. He said you were incredibly kind to him when he helped you with your blog. Thanks for making his day.
Absolutely wonderful biscuit recipe – the one you always look for to make for biscuits & sausage gravy… a little crispy on the outside but soft and light on the inside. Great job and thanks for sharing!
I made 2 batches, one right after the other. The first batch used honey and the 2nd just plain sugar. I found that the honey biscuits browned exactly like yours. The sugar biscuits were lighter, but otherwise the same. So I would say to anyone wondering – choose which you use based on whether you prefer darker or lighter biscuits.
<3
I’ve only made these biscuits with sugar once. They were good and lighter but I love the honey. 🙂
I tried the recipe and the biscuits came out real flaky. They was great. I give this a ten
You are SO kind to write and let me know. Thanks from the bottom of my heart!
Five stars are not enough…You are my hero! This is truly the best of the best recipe for biscuits! I have tried before to make biscuits from scratch and they WERE like the foundation to my new house. I am a baker (not professionally trained) and always get rave reviews on everything. I have even mastered cheesecake. I was very fearful to try again but I heard someone raving about some homemade biscuits and I had to do it. Found your recipe and the rest is history. Mouth watering buttery mouthfuls of bliss history. Talk about orgasmicchef! Whew. Anyways all I really wanted to say is thank you! And my coworkers will thank you tomorrow!
Lyla, I think I love you. I’ll be honest and say that when I ate these, I thought I’d won the lottery. 🙂
These are the BEST biscuits I have ever made/eaten, I found you via Karrie @ happymoneysaver.com while looking up “freezer recipes….I cannot thank you enough, no more “canned” biscuits in my house!
I’m not sure what the purpose of the cream of tartar is since it’s usually combined with baking soda to provide leavening (baking powder is cream of tartar and baking soda).
Hi Melody, you can leave it out. I gave my recipe and you don’t need to follow it exactly – recipes are always a suggestion in my book.
Would I need to make substitutions for leaving out the cream of tartar? I never, ever think to buy the stuff!
Hi Mal,
Nah, just leave it out. No substitution necessary. The biscuits will rise just the teeniest bit less, that’s all. I often leave it out.
The picture before baking is enough to make me try these…all those wonderful dots of butter throughout…then the finished biscuit….yum! As usual your photographs make me hungry long before I even read the details.
These are so light and fluffy! I’m up[ a full hour or more before my husband…the kitchen being right next to the bedroom. Maureen have you ever mixed up a big batch and frozen them individually so that you could take out exactly how many you desired and then thawed and baked them. That way I could have them ready when he got up…we have really full days and I was wondering if it would ruin them.Thanks
Yes, Ma’am, Margo, I do it all the time. Usually I make sausage patties and I make a sausage and biscuit and freeze them individually. Then when breakfast comes, I put them in the microwave frozen and then peel off the biscuit and slap a slice of cheese on it. Breakfast on the run – done!
Thanks for the recipe Maureen! I’m going to try these (and your breakfast sausage) tomorrow. I’ve tried lots of different biscuit recipes without success, but your recipe looks perfect! I’m an experienced cook and baker, but my biscuits never seem to turn out the way I want them to.
I’m not American (or Australian) …… I’m British through and through! Spent 10 years living in Florida though (late 80’s to late 90’s) and really miss the sausage biscuits for breakfast!!
I believe that both scones, and rissoles originated from Britain? Please tell your Aussie friends that biscuits are completely different to scones, and American breakfast sausage is certainly not to be compared with a rissole!!
Yeah, Aussies don’t know sausage and biscuits and breakfast sausage doesn’t resemble a rissole. 🙂 I moved to Australia from central Florida and I miss the sausage biscuits too. Thankfully I can make them at home.
Hi Maureen, well I made the biscuits and sausage this morning …… after 15 years (and trying as many different recipes) I finally succeeded!!! The biscuits turned out beautifully and they were so easy to make! I was slightly nervous about the sausage making, only because my husband makes really good English sausages (Cumberland in particular) but the sausage was perfect!
We also lived in central Florida (Citrus County) and regularly ate breakfast at a small drug store cafe in town, where they served fab sausage biscuits. Thanks to you, I can now make sausage biscuits equally as good!!
Can’t wait to try some more of your recipes x
Aww, that’s brilliant, Lynn. I lived in Orlando on the eastern side nearer Cape Canaveral. I’m glad the sausage and biscuits worked for you!
this is the best recipe ever!!!! I’ve been meaning to leave a comment praising you for a while but just now getting to it- my only modification I make is that I use a tablespoon of pure maple syrup instead of honey and I just mix it in with the milk. thank you so much! you’ve changed breakfast for us around here cheers!
OMG Ariana, I love the idea of maple syrup in these biscuits!
I was so excited to try this recipe but they turned out to be a huge disappointment. I followed the instructions exactly and they smelled so nice and were so flakey, but they were insanely bitter. I don’t know if it’s because of thr baking powder or what. 3.5 teaspoons seems like a lot for just 2 cups of flour. They were do bitter I had to throw everything out. I was really disappointed because I had used organic ingredients for everything si I felt like I wasted my money. If I make these again, I’ll definitely use way less baking powder.
I’m really sorry you had that problem and I did once too. It was because the baking powder wasn’t sifted with the flour or mixed well before the liquid went in. I had to toss out the whole pile. I’ve made these biscuits so many times that I know it works. Please try getting some fresh baking powder and giving it another try. I’m not the only one who’s had luck with this recipe. Again, my apologies!
I don’t have any honey. Can I leave that out? I am making these for biscuits and gravy (dinner tonight).
I’d replace it with a tablespoon of sugar.
I just whipped up a batch of these for my Texan (and very picky) girlfriend… Success! She is so happy and I am amazed at how simple these were to cook after running through tens of other much more complicated recipes. Now I can make a Sunday breakfast without complaints about English muffins 🙂 Thankyou!
Now I’m hungry and want one. 🙂 Thanks a lot for coming by!
These look very interesting! I’m keen to try them, to see the difference between scones and biscuits. I don’t have a food processor, though. Any advice for those of us who cook with our hands?
All you need to do is use a pastry cutter or even two knives to cut the butter in. It takes a few minutes longer, that’s all. Good luck!
Okay. I made these again and to be on the safe side, I put only 2 tsp of baking powder. It turned out amazing. They were so buttery and flakey. They were sooooooo delicious and perfect. I’m glad I gave them a second shot. I think that baking powder I used from last time was stale. This was so good. Thanks so much for the recipe
I’m THRILLED you trusted me enough to try again. I think I love you. 🙂 Thanks heaps for letting me know!
So cute! <3
This was so good.Thank you!
Today saturday morning open my pantry NO BREAD! open my refri I have cheese everything but eggs. My kids need to be ready in 30 minutes and I have to make them breakfast. I start searching for fast bread recipes that don’t use any eggs, between scones and biscuits mmmmm then I found your recipe. Made them pretty quick I use heavy cream instead of milk and agave instead of honey, left a little longer to in the processor to void any kneading (no time) I was scared thinking my kids going to have something is not probably well made. I took them out of the oven let cool while getting my little one ready…………when I took the first bite to try it was instant my test buds start feeling watery and I couldn’t stop having one myself. I fix a little sandwich for my kids with turkey ham and cheese they love it!!!! YOUR BISCUIT RECIPE IS THE BEST I EVER TRY. THANKS FOR SAVING MY MORNING!!!!!!!!
Rosie, I think I love you! What a wonderful comment to wake up to. 🙂
I am so making these tonight!!! I am a full-blooded Tennessee girl but married a man from Utah. These biscuits are going to be perfect with my country fried steak, mash pirates and gravy, and green beans…..these Utahans aren’t going to know what to think!!! Thank you for sharing!!!!
Fab recipe… thanks!
These were the best biscuits! I loved all the flakey, buttery layers. We had these biscuits as a side dish at dinner, but I can’t wait to try them with egg or sausage with a side of fruit for breakfast. Thanks for the great recipe! Here is a link to my blog post about it if you’d like to see: http://busymomrecipes.com/breakfast/flakey-butter-biscuits/
Read through comments as I was missing several key ingredients. Made mine with White Lily self rising flour, a tablespoon of granulated sugar and a stick of salted butter. No food processor so I simply used a sharp knife to cut the butter into small chunks, dumped them into the flour & sugar and ran the knife through a few more times to try to get the butter into pea sized chunks, but was hungry and could not wait. Stirred in 1% milk, kneaded about 6 times and sliced as described. My biscuits came out great. They raised nice and tall and had attractive layers from the folding I did during the kneading. I look forward to making this recipe again as written as I’m sure they will be delicious AND beautiful.
I’m in Spanish Fort, Alabama, by way of Johnson City, Tennessee. Loved the recipe, loved your friendliness. Comfort food all the way. 🙂
Wow, that’s great, Penny. I’m so glad you liked the biscuits. I like Johnson City, Tennessee. Gotta love East Tennesseans!
These are AMAZING Easily the best, easiest biscuits I’ve ever made!! Only problem I have now is that I need to be going dairy-free for my soon-to-be newborn. Do you think a different type of milk would really screw this up? I’m thinking I could freeze soy-based butter or something and use that as a butter alternative, but I’m not sure what to do about the milk….. Any thoughts? I really want to make some of these in the next couple of weeks and freeze so I can have grab&go breakfast sandwiches! Thanks!
I think it’s certainly worth a try!
These fluffy, buttery biscuits look absolutely delicious, Maureen! You never seem to amaze me with your brilliant recipes. Hope you’re feeling better! 🙂
Can you tell me what I’m doing wrong? My biscuits are not rising above 1/3 inch. I followed the recipe precisely. 🙁 They taste great, but not rising. Maybe my processor is not mixing the baking powder well? Would I be able to substitute these things for self-rising flour?
Make sure your baking powder is really fresh. Old baking powder is no better than adding sand to your biscuits. I always sift my baking powder or whisk it in really well. Self-rising flour would work but you’d still need to add a little extra baking powder. Try it with some brand new baking powder and see how it goes. I use Red Mill.
These were so delicious. I rolled out the dough and used it as the crust for individual meat pies. So so yummy.
Thank you for sharing this recipe! I just made these tonight and they were absolutely fantastic!! So fluffy and delicious. The last time I made biscuits I used a different recipe I found online, but they turned out like hockey pucks. So I was nervous to try again – but I will be using this recipe from now on.
I’m so glad you liked them. This is the only recipe I use now. 🙂 Thanks a lot for coming back to let me know!
Great biscuits just made them they are so fluffy, buttery, flaky and yummy! Thank you for sharing this recipe it is so easy to follow and they taste so good. I just had to comment.
Sounds awesome, right now I’m no a diet but will definitely try them next month, will let you know how they turn out. I too live in central Florida. Thanks for sharing!!
I recently made these biscuits and the family loved them. I did improvise — i did not have a pastry knife or food processor for the butter — I used an old fashion cheese grater and grated the stick of butter into the mixture. It worked great. Just a thought if anyone is ever in a pinch like I was! Thanks.
That’s brilliant. I have grated my butter from frozen but only once. Thanks so much, Holly!
These are absolutely wonderful. I used whole wheat flour (all I had) and unsweetened almond milk, mine didn’t rise quite as high as yours but maybe the WW is heavier? Still great though. Had a sausage biscuit for breakfast this morning heated up in the microwave at work. Smelled so good and I’m sure everyone I worked with was looking around for the source! My husband ate three right away. Thanks for the recipe!
It could be several things. The heat of your oven, the whole wheat flour or the age of your baking powder. I’m sure they were good anyway and I can’t thank you enough for coming by to tell me. <3
Holy moley, these were so light and airy I can’t believe I made these, followed your recipe exactly and I’ve never had bisquits come out this well!!! Excellant recipe, I pinched it and I hope other pinchers will also. If you haven’t tried this recipe you’re missing out!! Love ’em!! If there were more stars you would’ve gotten them.
Perrogal
I think I’m in love with you, Robin. 🙂 Thanks a lot for coming by.
I love BISCUITS so much. Thanks for the awesome recipe. I am going to try it now.
I made biscuits for the first time this year – oh my they are good. But what I really want to make now are those breakfast sausages. Very happy you shared that recipe in your comments.
I just learned, from Celia’s blog, that you’ll be taking over IMK. I never ‘got it together’ to post an IMK but I’m planning to soon! On another note, at first, when I saw your recipe for biscuits, I thought, ‘Hmm…. I wonder if biscuits made by an ‘Australian’ will be as good as those made ‘down south’ here in the States”. Then I read a bit further and learned you’re from Tennessee!! How about that?! I’ve been looking for a good biscuit recipe for a while and I want to make these very, very soon.
We lived in Malta for eight years and, like you, I had to get used to the fact that potato chips were crisps and biscuits were cookies. And, when we lived in Quebec, biscuits were pronounced ‘bis-qwee’ and were also cookies.
You have a wonderful blog – and I’m glad I ‘found’ you!! ; o )
I’m actually ‘from’ Maine but I lived in Tennessee nearly 20 years so that brings me close to being a local. 🙂 Wonderful to meet you, Cecile and look forward to you joining us. Try these biscuits – you will love them. (I hope) Because I sure do.
Wow~ This recipe is fantastic. Look like the lunch time is coming and you make me feel so hungry. I definitely will make it for dinner.
I am so thankful that this site came up in the Google results..
I just finished making and devouring these biscuits with my mom. Absolutely the best I’ve personally ever made! I saw ‘fluffy’ and ‘flaky’ in the title and thought “heh, yea right. not with my baking skills…” But I am wowed and will make these again.
They are divine with a little extra of that honey drizzled on top~
I like the idea of honey on top!
My whole family loved the biscuit recipe. Thanks so much. I’m a Texan who has been transplanted to Missouri. We were wondering, what do Aussies call cookies, if to them biscuits are cookies.
Cookies here are biscuits but if you’re a Yank, they’re still cookies. Biscuits (our kind) would be like scones, pronounced scons.
Bonjour Maureen,
Baking anglo-saxonly in France is a horrible nightmare. The only solution I have ever found short of flying to London or New York to shop is to mix my own baking powder. That is 2 volumes of cream of tartar (which has to be bought at the price of gold at the chemist’s), 1 volume of bicarb, and 1 volume of cornstarch. So what’s the problem, you are no doubt testily saying to yourself. The problem, my dear, is that in your irresistible recipe you indicate baking powder and cream of tartar. So I need to know what is in your baking powder and in what proportion, in order to know whether or not to add more or less or no cream of tartar to mine. Please help a poor old man out in the boonies in Central France.
Also the instruction to “knead several times” needs clarification for my male chef mind.
Looking forward to making these and dreaming of my youth at grandma’s.
It’s funny, I learned to make American biscuits from my French Canadian grandmother and she said add a bit more cream of tartar so I do it. My friend used to always have the butcher cut her leg of lamb in just the right spot and I asked her why she did it and she said, “Because my mother did.” Fair enough. A few weeks later Sharon called laughing and it was cut at that length to fit her mother’s pan.
If you don’t add any extra cream of tartar, it will be just fine, I promise. I add a quarter teaspoon usually.
As for kneading, I look at the size of the butter ‘chips’ in the biscuit mix. If they’re big, I fold the dough over itself, pat it down and then over itself again and twice more. If the butter pieces are rather small, I only do it twice.
Sorry for the delay in answering but I had my back cut open and spinal things rejigged. I’m home and hopefully getting back to normal very soon.
xx
Forgive a possibly stupid question, but I’m a very good cook and yet still find biscuits elusive. Do you use the plastic “dough” blade or just a regular metal blade in the food processor? I tried Paula Deen’s recipe this morning and they just came out blah. Kind of like the one in the post picture the other lady made. Thanks!
Kyle, I do understand. I use the metal blade in the food processor and these biscuits come out perfect every time. Try.
I LOVE these biscuits. I never have cream of tartar, so some times I add just a tiny bit more baking powder. This has been my go to recipe for years. They’re super easy, quick, and I can make them from my usual pantry ingredients. They’re delicious as a sweet or savory base, and even warm up well.
Hi Maureen!
I don’t normally have honey in the house, so was wondering if I could substitute with sugar? And if do, how much?
Hi Aumee,
You have two options. You can leave out the honey altogether and they’ll be fine if you prefer less sweetness in your life or add in a teaspoon of sugar. Let me know if they turn out okay? Happy New Year!
Thanks for that!
I actually ended up substituting with maple syrup (always have it on hand for pancakes!), which I remembered reading somewhere can be used instead of honey.
They turned out lovely, although I may have overmixed the dough a little.
Will definitely be using this recipe again!! I’ve looked everywhere, but they simply do not do biscuits here in Aussieland, and like you said, scones are not biscuits!!
Thank you so much!!
These biscuits looks very tasty! Can’t wait to prepare this!
I made these biscuits and followed the recipe to a “T” and yet they came out flavorless and flat. Pretty dissapointed.
I’m sorry you were disappointed. my family loves them.
Try again!! This is by far my most favorite recipe for fluffy buttery biscuits! My family LOVES them!
This biscuit recipe is very much tasteful. biscuits were tall, fluffy, flakey, buttery and gorgeous.
Buttery Biscuits are my favorite. i was looking for a recipe for this. Thank God i found this recipe. 🙂
I’m not sure which I love more, the crazy delicious, and perfectly fluffy biscuits I just made with your recipe, or the laughter and joy I fealt while reading your intro. You made me laugh clear across the world, and allowed me to make the best biscuits on my first attempt from scratch! The bar has been raised real high. To laughter, cooking, and happiness!!
How cool is this comment?? have a terrific day!
I just made with your recipe Its crazy and delicious biscuits.thank you to share with us delicious biscuits recipe.
One additional step – lightly paint each biscuit with melted bacon grease before placing in pan with some space around each. If you want biscuits to raise, you can set your pan of biscuits over a pot of boiling water for about 30 minutes then bake in hot oven.
What great ideas, thank you so much for taking the time to share them with me and my readers. You’re the best!
Maureen- try this twist! Take leftover biscuits, split them, spread with butter & toast them. They get crusty and I like them that way nearly as good as the freshly baked way. My sweet husband’s aunt from Louisiana “turned me on” to this way of eating them. Yum! A little jelly of honey on top and it’s delicious.
Oh haven’t I been there before. Is there anything better than grilled butter on a leftover biscuit? I think not. 🙂
I made these today using my favorite GF flour blend & for the first time since going GF (since 2005) I truly enjoyed a beautifully flaky biscuit! Even my foodie hubby gave me a high five and was super excited! Thank you so much!
I’m so glad you were able to enjoy a nice fluffy biscuit! 🙂
Hi! Just wondering what you meant by ‘don’t try a see-saw method’ when talking about cutting the biscuits with a cutter?
BTW – I’m Irish, this was my first time making biscuits at all, and I’m so pleased I tried! Thanks for posting!
EJ
oh, don’t saw through, cut straight down and pull straight back up. If you rub the layers together at all, it inhibits the rise. (sorry to be confusing!)
Made these biscuits exactly as described only omitted honey. They were awesome! Delicious and flaky. Definitely will be my future biscuit recipe.
Thanks for posting!!
Ok, I just made these and I don’t know what I did wrong! They tasted great but were SO flat 🙁 I am wondering if it was because i either cut my butter too small and fine or, since i didn’t have regular milk i used a combo of 0% and heavy cream to make up the milk. I’m an experienced home cook and baker so will try again but would appreciate any advice.
Did you check the date on your baking powder? That’s the only time I’ve ever had a flat batch.
Hi! So I’m getting ready to make these gorgeous fluffy dreams in the next couple days… i DON’T, however, have a food processor… I have a blender, & a Kitchen coutertop mixer with attached bowl.
Do you think a blender would work for pulsing the butter? I’ve used it for baking before but not for pulsing butter… ?? what do you think?
Thanks!
Hi Sarah,
You want the butter cut into the flour about pea sized. You can do it with your fingers or or anything else that will allow that to happen. These biscuits are very forgiving so I think you’ll be fine.
Ok great thanks! I just read laat night to try grating frozen butter with the big holed side of the grater. Last time I tried that the frozen grated pieces melted, but I read a tip that said put the flour mix & added butter that was grated & put it back in the fridge. I’m making these for biscuits & gravy tonigbt (hubs is a HUGE biscuit lover lol), i will try to post pics when I’m done! Thank you for this recipe!!
Maureen, thank you!!! This is the first time I made biscuits from scratch. You wrote the recipe in a few simple steps. I tried it. I changed the recipe a bit, to obtain even softer texture. I used 1 cup of cake flour and 1 cup of plain flour. The result is fantastic!!! I have devoured 3 of them. Great recipe!!!
I’ve been looking for the perfect biscuit recipe for years.. I finally found it. Perfect!! Flaky, soft on the inside, crusty on the outside. Amazing.. thank you for posting.
when I make any bisquit recipe they fall apart. What am I doing wrong.? They taste great but they are in peices when I pick them up. I haven’t tried your recipe yet. The other day I used butter crisco as I was out of butter which I normally use. The dough is fantastic as it sticks together. I put my homemade blackberry jam on them , yum but had to use a spoon to eat them, lol.
I find that when I dump the dough onto the floured board, I flatten them out and fold over the dough 2-3 times and then flatten and cut out the biscuits. If I leave that step out, the biscuits are crumbly. Good luck!
Can you swap sugar for the honey? My daughter hates honey ? Never thought to cut them square, genius!!
absolutely or you can leave it out altogether but I don’t think I’d like them as much.
I have made these many times now- they get rave reviews EVERY time!! Making them for tonight’s biscuit and gravy dinner- adding in some fresh herbs from the garden for a more savory bite 😀
THANK YOU for your awesome recipe.
These are the best biscuits I have ever tasted the only thing I do different is make a double batch so I can make them thicker I make them all the time for my family they are completely hooked on them thanks for the awesome recipe
I’ve never had much luck with scratch baking powder/butter biscuits and thought I’d try one more time to find a recipe online and I’m so glad I did! I searched using “best butter biscuit recipe” and yours popped up first! I’m experienced with baking but good, buttery, flaky biscuits have always eluded me. I didn’t have quite enough baking powder on hand today (shy about 1/2 t), and I don’t have a food processor so I just cut the butter in with 2 knives. I think my baking powder was a bit old as the biscuits didn’t rise as much as I hoped but they were still flaky, buttery, and delicious!! Thank you so much. Hubby made sausage gravy this morning to put on his, I had biscuits with butter and strawberry jam.
I just made this recipe exactly as written and was skeptical about the honey mixing in properly but just went with it and they turned out flaky, buttery and delish. I pressed the dough a bit too thin by mistake but they still rose well. Next time I’ll be more careful. Saving this recipe. Thanks!!
These are the best biscuits ever and I’ve tried plenty. Making biscuits had always been tragic for me, but today I have graduated to biscuit making greatness! Thank you Ms Maureen.
Wow. I feel redeemed for all of the horrible biscuits I’ve ever made!! I only wish in my haste to get them made quickly that I had taken the time to read through before popping into the oven. For two I halved the recipe and I made four biscuits. I should have just cut the squares as I questioned it in my head and had not read that you do that. Oh well, next time and I know there will be one!
I ran across your recipe while looking for something to make because I forgot to pick up a can of biscuits while I was at the supermarket and it was just too cold to run outside again to get one. What a treat!! They looked exactly like the picture (which usually doesn’t happen to me) and I made a bacon, egg and cheese sandwich ala your favorite fast food restaurant. I loved it and I don’t think I’ll be buying them outside anymore. Thanks.
Just wanted to let you know that this is still circleing the globe hear in 2018.. I am gonna try these. I have not had
much luck making my own, even though I live in the South. This is what being born in the North US does to me.
loved this recipe, they came out really well, light and tasty.I live in Australia and am interested in southern foods so I visit a facebook group of Appalachian cooks, now I need a cornbread recipe, thinking I can make it with polenta, but which one, so many!! any tips please?
I’m not a huge cornbread fan, so I don’t have any tips at all, sorry!
If you have any American stores nearby, I bet they’ll have Jiffy cornbread mix. That’s what all of us use in the South/USA. I think you just add milk and maybe an egg and throw it in the oven.
If you can find that Jiffy cornbread mix, here’s a FANTASTIC, easy recipe for corn casserole (similar to corn bread, but better IMO…not as bready and more gooey on the inside, with bits of corn):
1 can creamed corn
1 can whole kernel corn
1 box Jiffy corn muffin mix
8 oz sour cream
1 stick butter or margarine (4 oz, or 8 Tablespoons)
Mix ingredients in large bowl. Butter or spray 8X8 Pyrex. Bake at 175C (350F) for 1 hour.
Wanted thank you again for this recipe. Absolutely the best!
Hi again Maureen….just now saw your posts about your John …how awful for you both and was glad to see he was improving. Must have been terrifying for you both.
But when i scolled down your more recent comments, noticed you haven’t posted for such a long time. I only hope that means no news is good news?
Sending caring thoughts and prayers to you and John from Calgary, Canada.
WOW!!! As an Louisianian/American who just moved to New Zealand, this recipe was a LIFE SAVER! Thank you so much! I was in my local Auckland grocery store the other day looking all over for something similar to Grand’s biscuits….you know, the kind in the roll-up container that you bang against the counter to crack open. No dice. So I looked in the frozen section, maybe for some bags of biscuits? Nope. I knew that “biscuits” here are actually cookies, and quickly figured out that our “biscuits” are “scones” to them…..but you’re right, biscuits and scones are definitely NOT the same thing to an American. I was starting to think I could never make my Chik-fil-a breakfast biscuits ever again (sweet biscuits with a chicken nugget on the inside, brushed with honey butter)….but this was the PERFECT solution. I actually patted the dough down to about a 1/3″, then folded it over so it had a layered effect. They turned out perfect. Nice to have the Celsius temps in this recipe, too 😉 Thanks again!!
I made these for the first time today. I don’t know what I did wrong because they didn’t really rise. They look like the NC woman’s biscuits. I did roll them kinda think thinking it made 12 biscuits. If I did it 3/4” it would’ve made like 4. I’ll keep trying. These small ones are good even with my mistakes. If you h e any tips, please feel free to share.
All I can say is WOW! These are wonderful! I’ll never buy biscuits again, thanks so much for sharing:)
This is hands down the best biscuit recipe I’ve ever tried! I replaced 1 cup of the flour for 1 cup of oat bran, and made them “drop” biscuits instead of rolling them out (lazyman’s way). They were incredibly delicious! Thanks for sharing!!
Thank you for a foolproof recipe! I’ve tried a million biscuits recipes, hoping this it the ONE ;).
Have you ever let them rise overnight in the refrigerator?
Haven’t tried it as it only takes a few minutes to make them fresh but I’ll give it a try.
Maureen,
Since going to college at a northern school in the midwest, I took my “secret” biscuit recipe with me, this one. I’ve made them for a few of my friends, and they are all AMAZED that biscuits these good can actually exist. I’d like to thank you for this recipe and entire website. Whenever I need something tasty to cook, this is where I come.
Thank you so much!
Ok I don’t comment on recipes ever. This is the first time. I think the recipie is genius.
1) using cream if tarter as an acid vs buttermilk makes this available to me any time vs buying buttermilk or using lemon juice as an alternate
2) it really is foolproof. Making biscuits is an art for the most part. Getting the liquids just right and getting the correct mix of butter. These ratios are perfect for anyone that dies not have that base knowledge.
Thanks so much.
OMG !! My search for the perfect biscuit is over !! Sometimes simple is the best and that’s true with these biscuits – They will be my go to recipe for now on !!
These were awesome.
Oh, and Roll Tide. 😛
I have tried lots of biscuit recipes. This were by far the best and simplest to make. Thank you!
These biscuits are truly a little piece of heaven fluffy and delicious they are just bursting with flavor!
BEST QUICK BISCUIT I EVER MADE!!!
DELICIOUS, FLAKY, BUTTERY, Straight up YUMMY.
Thanks so much from another American expat (Tasmania). Just got my grits in the post so I’m set! ?
Hello, Expat former Buckeye living in NZ now. I can’t wait to make your biscuits! They look exactly like my mother and grandmothers’ who were from Eastern Ky. I’m just wondering what do you put in your mince pork to make it like the sausage back home. I miss that Po Folks sausage! Thanks so much!
Hi Sally. I have a recipe for breakfast sausage patties that I make. First I fry a small bit and taste it to see if the seasoning is to my liking. Then I make the patties and fry them to near cooked, then I freeze them on a cookie sheet, then when frozen I put them in plastic bags. I make the biscuits and while they are baking, I finish the frying. If I know I’m going to make biscuits in the morning, I take out enough patties for breakfast and put them in the fridge to thaw overnight. If it’s an urgent need (lol) I zap them for 15-20 seconds and then finish the frying.
Here’s the recipe:
https://orgasmicchef.com/breakfast/homemade-breakfast-sausage-recipe/
Love this recipe! I use it all the time.
Thanks so much for sharing it!
As a fellow southern (SC born) expat in Aus I thank you for your service in presenting this wonderfully localised recipe – am making tonight and can’t wait to try them. Woohoo?? Cheers
I hope you have good luck with them. I am making a batch this afternoon. I freeze them so I have breakfast as soon as the bacon and egg are done. 🙂
Good tasting biscuit. IF U WANT tops golden butter tops aftr removg frm oven
This is an amazing…and it looks soo yummy & sound so delicious…Thanks for sharing….Love it!