So glad you enjoyed them! Not with this one!! I didn’t even feel guilty about it either. The butter used in these honey butter biscuits is frozen and then grated on a box grater just like cheese. This is the same way you would do for human peanut butter cookies. You need the acid in this recipe from either the buttermilk or the soured milk to activate the baking soda. Spoon onto an ungreased cookie sheet. Hi! Hope that helps for next time! Preheat the oven to 425°F. How much do you like butter? So, weekend before last, I attempted to make biscuits following your video instructions. Gently roll dough with floured rolling pin until 1 inch thick. Add milk, and cheddar cheese. Bake for 8-10 minutes. Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork. Thanks so much for these recipes! These biscuits are just so dang good. I’m currently stuffed on some awesome pork chops and biscuits but I just crammed another biscuit down my throat because I can’t believe I made such omg yummy biscuits. But no matter how much I want to pretend that fall isn’t coming, the days are inevitably getting shorter and the temperatures are getting cooler. Your tastebuds will rejoice. Because these all butter biscuits are so buttery that your butter loving self won’t be able to keep your hands off them. Hi! Cookie Policy. Let me know how they turn out! ❤❤❤❤❤ i really always thought true home made had to be a pain to be really great but…. I have left over honey baked ham that will compliment these incredible biscuits so well. Picky granddaughter loved them! Can I make these biscuit ahead of time and keep in refrigerator until ready to bake later in the day? Oh that’s wonderful Kathrina! Doing it this way allows the butter to gently melt into the dry ingredients while baking and creating steam which gives them an almost. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Hi Kathy, I make these biscuits all the time with whatever flour I have on hand. Thanks for bringing biscuits to a whole new level! With floured hands gently pat out (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. When I host a tea party with friends, I like to serve them topped with fresh whipped cream and berries just like. These were the best ever I am really glad I have you on Facebook and you make it so easy for me to learn how to bake. I’m so glad you love it!  The lard or the butter biscuits? Set aside. Bake for an additional 3-5 minutes or until the tops are golden. https://bakerbettie.com/make-scones-basic-scone-recipe/, Thank you Betty for the videos, its been years since i had time to bake so i had forgotten my skills !! Turn the dough out onto a lightly floured board. You can of course but it’s not the viscosity that makes a difference, it’s the acid. I’m so happy to hear you enjoyed these so much! You can have fresh hot butter biscuits on the table in just about 20 minutes!Â. I chose this recipe because biscuits and gravy are my favorite and I wanted to make the whole meal from scratch and I found this recipe. Sign up with your email address to receive news and updates. Brush tops with butter and enjoy. Could that be because of the different melting temperatures of butter and margarine. Biscuits are kind of a “thing” for southern cooks. I’m tried this recipe last weekend. I’m the same way–ughhh fall NO! Imagine if you will, a big, burly, Bama boy, boo-hooing over beautifully baked, Baker Bettie Biscuits. They turned out so well, I made another batch… bang — Even better. I recommend 25% less when using table salt in place of kosher salt. The recipe only calls for 6 simple ingredients and comes together very quickly. I did use a castiron skillet and would recommend that one is used as it gives a wonderful browned soft crust to the bottom. These classic butter biscuits are so tender and flaky and filled with that irresistible butter flavor! Thank you! WOW! I'm going to show you the combo of ingredients plus technique plus tips and tricks that yield amazing biscuits every time! Yes, they do have different protein contents but if you follow this mixing method the gluten development will be minimal so the difference is really not noticeable. Your email address will not be published. Have you ever experienced summer in Chicago? my first biscuits… wow, they turned out good!!! Mix until there are no clumps and the butter is evenly distributed. These biscuits are dead easy to make and perfect for a simple gift. Hands down. Thanks for the feedback! I made your biscuits today and for the first time I felt like I have finally found a recipe that works for me. I’m a trained chef and baking educator. Just recently bought a cast iron skillet that I’ve been dying to use. I hope my 5-star review went through. Heat until butter is melted. Without even making these myself I can promise you they will be worth your time & effort. Butter Moon Bake Co. offers a select amount of buttermilk biscuit flavors, scones and uniquely flavored hand pies. That’s so great to hear Sarah! You can also buy powdered buttermilk that you mix in with the flour & use icy water instead of milk. Delicious with cherry preserves I made last week. Thanks for sharing. Same way,only omit the butter?  Can’t waut to make these biscuits! YES, these are my favorite for jam and the lard ones are the best with gravy! I was trained by some of the best southern cooks over the years (grandmothers, aunts, scores of little old church ladies…) but my biscuits turned out to be either a pile of crumbs or your could roof a house with them. I’m so glad your friends enjoyed them as well! You want the steam to stay trapped in the oven to help with the rise. Mix 1 Tbsp of honey into the remaining melted butter. Make a well and pour the milk and honey into the center of the flour. I’ve probably made them 10 times by now and realized I never commented to thank you for sharing this wonderful recipe! Using the same fork gradually mix the wet ingredients into the dry ingredients until fully moistened. Brush the tops and sides with melted butter. I got so brave as to try a pie crust this past weekend. Enjoying my baking again during this lockdown , thank you. Will let you know. Using the large holes on a box grater, grate the frozen butter. If you follow it precisely, you with end up with super tender and flaky biscuits every time. Here is my lard biscuit recipe: https://bakerbettie.com/old-fashioned-lard-biscuits/. so fattening. This site uses Akismet to reduce spam. The video was super helpful too! I’ve used round cake pans to bake the biscuits but I think they’re much better in my old cast iron frying pan! You'll have a batch whipped up in no time flat! That makes me so happy to hear Peggy! How do you make lard biscuits? omg. Sign up to get emails with recipes, tips & techniques, and food science directly in your inbox! These are awesome! The recipe only calls for 6 simple ingredients and comes together very quickly. Use a round cutter to cut into rounds about 2 1/2 inch wide. I LOVE biscuits. I want summer to stay forever and ever. Enjoy them for brunch or breakfast filled with eggs and bacon or sausage, if you like. I love making baking feel easy while still being incredibly delicious! Also, they are more salty than I would like- instead of the kosher I used ordinary table salt (2 tspns)… we never ever buy kosher salt. This should only take a few turns. Thanks for the feedback! I love biscuits so much that I literally […] You can have fresh hot butter biscuits on the table in just about 20 minutes! Design by Purr. Brush the tops just before serving. Your email address will not be published. Doing it this way allows the butter to gently melt into the dry ingredients while baking and creating steam which gives them an almost scone-like texture. My goal is to help you build baking confidence through teaching foundational baking techniques, approachable baking science, and classic recipes. You can do a 1:1 substitution with the himalayan salt! Some of our most beloved dishes begin with flour. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. I only want to say: Thank You Betty. Brush the tops with melted butter and sprinkle with sugar before baking. And they came out okay… edible actually but lopsided. Place all the sables on a baking tray. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Those look perfect! Works just as well as liquid buttermilk & it keeps in your refrigerator almost indefinitely. That’s so great to hear Rebecca! Can u use half lard and half butter for your fat. Required fields are marked *. Pat or roll into an 8 x 8-inch square that is approximately 1-inch thick, Separate the dough and place 2-inches apart on the pans. If I’m making biscuits for biscuits and gravy, I have to go with lard biscuits. So glad you enjoyed them!  Thanks! The Biggest Fattest Fluffiest All Butter Biscuits are a testament to buttery, flaky biscuit layers that pull apart better than any biscuits you will ever pop out of a can! This comment makes me so happy! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They look great and taste even better! A while back I did a detailed tutorial about The Biscuit Mixing Method. Many people prefer White Lilly flour for biscuits if you have access to that. And they are also perfect paired with your favorite soup for dipping, or you can serve them open-faced with gravy. Thank you! The Leibniz-Keks is a plain butter biscuit, or Butterkeks as it is known in German, inspired by the French Petit-Beurre created in 1886 by Lefèvre-Utile. This recipe is the only one we use. BAKE 8 to 10 minutes or until golden brown. Great recipe, it’s now the only one I use for buttermilk biscuits.  Thanks so much! https://bakerbettie.com/old-fashioned-lard-biscuits/, https://bakerbettie.com/make-scones-basic-scone-recipe/, 2 cups all-purpose flour (lightly scooped into measuring cups and leveled off), 3 oz (6 TBSP) unsalted butter, very cold and cut very small. We love biscuits at our house too! I wish I could say I’d grown up eating butter rolls but the truth is I had this dessert for the first time about ten years ago. Gently pat the scraps together to cut out the rest of your biscuits. so easy. Different brands have different protein count and make a difference in texture. So it means that I am the only one who fail to make this biscuit 🙁 . How delicious are they even for a novice like me. so yummy. Add a tiny bit of flour over top if needed and fold the dough over itself about 5 times, gently pressing down in between each fold. Perfect for the whole family. Place biscuits on a baking sheet where the edges touch. But if I’m making biscuits to serve with butter and jam, or as a side dish to a meal, then I usually lean toward butter biscuits. That buttery flavor just has my heart. BTW, I went to Northwestern in Evanston and my favorite season there is definitely Fall/Autumn. It is magical! Hi, If you haven’t noticed, I have a thing for those old-fashioned classic recipes. so easy. Yum! (especially as i never have buttermilk, having that lemon juice tip was a life-saver) These seriously came out AMAZING!! In a medium size bowl use a fork to toss together the flour and grated butter. Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula JUST until combined. Hope you enjoy! If you do not have buttermilk on hand you can make "soured milk" by combining 1 cup of milk with 1 TBSP of lemon juice or white vinegar and let it sit for about 5 minutes. best.biscuits.ever. So easy and quick! Thank you so much for letting me know!  Is it ok if the butter is salted? So here’s the thing, I’ve been trying my darnedest to avoid accepting fall into my life. A quick toss to coat the butter with flour is all that's needed. This method is used for creating mostly biscuits and scones, hence the name of the method. That is so great to hear Brent! Add the cold butter pieces into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal. Turn out onto a floured surface and gently turn the dough a few times until it comes together and isn't sticky. Then I made a cross hatch fork mark on the dog cookies. Storing: This peanut butter dog biscuit recipe makes biscuits that will last in a sealed air tight container at room temperature for one week. Immediately place the biscuits in the oven and bake at 475F for about 11-15 minutes. I hope they turn out as good as the other people who have left comments say they are. Seriously, I thank you from the bottom of my heart. That is so great to hear Janet! This recipe is absolutely among my top favorites of all time. Thank you , Kathy. im sooo proud…, I rearly leave any comments, this recipe is wanderful. These are so goooodddd.!! A warm thank you to the kind soul that posted this. Teaspoon to teaspoon table salt to kosher salt would be saltier. and they came out perfectly! Even my picky 3yo loves them! Yum! DO NOT open the oven door for AT LEAST the first half of baking time. I say thank you! I am a pretty good cook. To make larger biscuits cut the dough into 9 portions, and for smaller biscuits divide the dough into 12 portions. It is happening whether I’m going to pout about it or not!  Excellent recipe! So I guess I am self medicating with one of my favorite comfort foods. The biscuits were perfect! These all butter biscuits are so tender and flaky and are filled with that irresistible butter flavor! I guess you could say it is a biscuit love triangle. That is so great to hear Trudy! These butter biscuits are so simple and use readily-available ingredients. For that. Can you help me how to convert this recipe using sourdough starter, without using baking power? Thanx for helping me, I hope. Use a sharp knife to cut into 9 large or 12 medium equal portions. Biscuits, milk gravy, chicken and dumplings, and today’s recipe: Butter Rolls. Unfortunately margarine isn’t an exact substitute for butter. These are the best biscuits I have ever tasted!My hard to please husband repeatedly asked if I got them from a bakery. it’s going to be tough not to arrange dinners around these biscuits. Could you substitute a gluten free flour blend in this recipe? I’ve been eating biscuits all my life and I was raised in Georgia so….  The biscuits were fluffy , light and airy.  Would the measurements be the same as the kosher salt? Bake for 12 minutes then increase to the broiler setting. Leftovers were still pretty good the next day too. Because, YOLO, or something like that. So happy you enjoyed them!  Thank you! I’m making homemade biscuits for the first time ever in my 40 yrs of life. I don’t want it. Thanks Baker Bettie! I just want to live in denial! Use a fork to work the wet ingredients into the flour to complete the dough. I love biscuits so much that I literally ate half of this pan slathered in butter and blackberry jam as my lunch the day I shot this recipe. This will definitely be a reoccurring recipe in our house!  I baked them in a cast iron pan with butter spray for 13-14 minutes. Holy moly. Brush biscuits with melted butter if desired. I don’t know what I do wrong, but my biscuits always taste so blah. The word Keks in Leibniz-Keks was originally a corruption of the English word "cakes" by Bahlsen. I never seem to have buttermilk in the house so the tip on making my own was a life saver! I used a 10" cast iron skillet, but you can also use a cake pan, a spring form pan, or a baking dish. I’ve also made your lard biscuits recipe with great success, but you’re right that butter biscuits are better for going with jam or honey. until now. Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together. My next step is Scones! The dough will be pretty wet and sticky. I like to serve them warm with more butter and possibly jam or honey. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive! Save my name, email, and website in this browser for the next time I comment. The recipe only calls for 6 simple ingredients and comes together very quickly. Just made these (in 2021!) If you are unfamiliar with this method it couldn’t hurt to check it out. Yes, but if you use salted butter make sure you reduce the amount of salt in the recipe down to 1 tsp. so easy. Hi Rebecca! Stir together. But biscuits have truly been my bane. Comfort food is the only remedy for this sad season–and I lovelovelove butter biscuits!  I use Himalayan pink salt. Reform the scrap dough to make additional biscuits. I must confess that I’ve never made this exact recipe but I have made an all-butter biscuit many times. I always use unbleached white flour. 🙂. Can I use this recipe for strawberry shortcake, Yes you can, but I prefer to use my scone base recipe for that! Remove from oven. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place the biscuits in a buttered pan close together. Gently pat the dough out to a 1 inch thick. ©2021 Baker Bettie. I have learned from Baker Bettie how to create my sourdough & bread. An excellent recipe! You can go smaller for more biscuits. I tried this- making scones for the first time- but I only had margarine so I used that instead of butter (and the milk and vinegar instead of buttermilk). This would make wonderful biscuits for strawberry shortcakes. In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning. Learn how your comment data is processed. In a separate bowl, whisk together the milk and ¼ cup honey. I just rated it 5stars on my recipes list. There was NO in between. Could you tell me what brand of flour you used. The two biggest tips for this method is to make sure your butter and your milk are really cold and to be gentle with the dough and work it as little as possible. I haven’t killed anyone with potato salad yet, at least. I wish I could post a picture of my biscuits. Crisp and crunchy, these easy-to-make, rolled, cut-out dog cookies combine peanut butter, honey, and an egg with whole wheat flour and wheat germ. That’s a great compliment Aspin! If I’m eating them warm, I think both are amazing with just butter. Hi Pam! I wowed a group of friends for brunch, used sage and lots of dried red pepper to replicate that “Tennessee Pride” flavour. I sort of hate you because omg bread.  I doubled it and made my own buttermilk by adding 2 tbl of vinegar. A note about the buttermilk, as Baker Bettie stated, you can sour your milk with vinegar or lemon juice but it’s not necessary to let it stand until thickened. It looked like I may have accidentally left 2 reviews. Hi Annmarie! Line 2 baking sheets with parchment paper. I’m so glad I found this. Notify me via e-mail if anyone answers my comment. However, if you think they will be enjoyed at room temperature, the butter is a little better because it melts at body temperature and won’t leave a film in your mouth. Did I mention I ate FOUR OF THESE for lunch?! All Rights Reserved.  Which biscuits do you recommend if you are just going to butter them or eat them plain? Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! I’m so making more for breakfast tomorrow! so easy. Yes, it is pretty much the same recipe except with lard instead of butter. I LOVE biscuits. This is the first time I’ve successfully made them. I have tried many many biscuit recipes, only to be disappointed with the results. Delicious and super easy recipe. I’m grumpy about it ending. So glad you enjoyed them! So glad I found this recipe!  Also, I don’t have kosher salt.  They were perfect. It doesn’t last as long as summer to my yearly disappointment but I know what you mean about summer too. After seeing this recipe yesterday I made these biscuits and they turned out perfect. So glad you enjoy these! Any time is a good time to enjoy a Southern classic with a twist. Made these the other night for my boyfriend, said they were better than his mom’s homemade biscuits. You really can’t beat how flaky and tender they are! To keep the dough tender, you only roll once and use a knife to cut the dough into equal portions. Success there too! These classic butter biscuits are so tender and flaky and filled with that irresistible butter flavor! Also made your sausage gravy recipe for the first time today and it was amazing! I even cut the recipe in half and it didn’t cause any problems. Do not over flour. Your email address will not be published. I am no baker as I have said to you many times but thank to you I am coming out of my comfort zone… thanks. That makes me so happy Deborah! These are our FAVORITE biscuits! After: The cookies get very hard, just the way dogs like them! I teeter back and forth between my love affair with lard biscuits and the one I have with butter biscuits. Your picture of them looked amazing! I just made my first biscuit following your recipe and instructions. so i stumbled across this recipe because i saw some biscuits on top chef…. So I gave up, but will try these since you are so sure they will be great. You can have fresh hot butter biscuits on the table in just about 20 minutes!Â. What a great blog. I tried some of your recipes and I really loved it. So easy, so delicious and they turn out perfectly every time. I’ve had some good ones but I’ve never MADE incredible biscuits myself. thank you. I often use King Arthur or Bob’s Red Mills.