17 Reviews

These are pretty good! I made the recipe exactly as directed. They were not the fluffiest I've ever eaten, but they are the fluffiest I have ever made! This is a start to getting my dream fluffy biscuits.

I also want to add that these make the best dumplings ever!!! Just make the biscuit dough as directed, drop into your soup and cook through!!! Thank you NcMysteryShopper!

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Pale Rose May 05, 2011

I'm probably going to be written out of the will, but I'm tossing my mother's biscuit recipe in the trash! THIS is my new biscuit recipe. I made these for strawberry shortcake - added in about 1/4 cup sugar and sprinkled the tops with cinnamon sugar - and I couldn't resist tasting one shortly after taking them out of the oven. They were so pretty AND the taste and texture was perfect. Truly, this is a wonderful recipe and one that I will continue to use. Thanks for sharing!

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Kater April 09, 2010

I've never made biscuits that were anything but bricks. I used whole wheat flour - white hard spring wheat. They still turned out great! Yay!

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TrebleChef December 21, 2011

Best buttermilk biscuit recipe I've found so far. Nice rise, flaky and moist with just the right amount of salt. Really good with blueberry preserves! Thanks for sharing.

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Jenni Wang December 07, 2012

I had left over buttermilk I wanted to use up so went looking for biscuits. Most I saw required a food processor which I don't have and then I found this one - lucky for me I did too as the end result was mile high, soft, flaky biscuits with the slight tang of buttermilk. So great. The only thing I did differant was brush the tops with a beaten egg before popping in the oven. A lot easier to make than I expected. Thanks so much for posting.

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Bonnie G #2 November 13, 2012

These are very good biscuits. The texture was very nice. Will use this recipe again. Thanks for posting.

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gwynn January 28, 2012

These were delicious. Being in NC myself I have tasted many Southern biscuits, these are as close as they get to Grandma's. I was glad to use up some leftover buttermilk. I didn't know what to do with the 2 Tbsp. buttermilk it called for in the recipe. Didn't need it really. I am high elevation so I used the convection part of the oven and they came out perfect. Thanks for posting NcMysteryShopper.

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CabinKat March 28, 2010

Oooooh, these were good. I added more sugar (1/4 cup) to make these into shortcakes. I also used whole wheat flour because that's what I had on hand--they still turned out great. 8 minutes was perfect timing for a perfect shortcake.

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Hazel's Momma August 02, 2009

Another great biscuit recipe! My family enjoys homemade biscuits on Sunday mornings. I surprised them with a different recipe today and they loved it! These biscuits came out not only beautiful, but had a nice crisp texture on the flip side and creamy soft texture on the inside. YUM, will definitely make them like this again. Thanks for sharing the way you make biscuits! (Made for Bevy Tag 10/08) ~V

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Vseward (Chef~V) October 26, 2008

Thanks so much for sharing your great biscuit recipe NcMS. The biscuits were easy to make and I had them on the table in 20 minutes. These big, thick biscuits were crisp and tender, with great texture and flavour. I will be making these wonderful biscuits often. Update: I made these to serve at a dinner party recently and they were so well received that all the guests went home with the recipe. These are awesome.

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Baby Kato September 13, 2008
Carolina Buttermilk Biscuits (And/Or Southern Shortcake)