(from kylerhea’s recipe box)

These were very good and pretty easy to make. They didn’t rise as much as I thought, but that may have been old baking powder. Nice with soup. REMEMBER to handle the dough as little as possible to get a soft flaky biscuit.

Source: shesinthekitchen.blogspot.com



  • 1 stick unsalted butter, chilled, cut into little
  • pieces
  • 2 cups of flour (fluff the flour and measure carefully)
  • 1 Tbs baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 (plus or minus) buttermilk


  1. *Preheat oven to 400 degrees.

  2. *Fluff up flour and measure into a mixer bowl. Add the baking powder, salt and sugar. Add the cut up butter and mix until you see pea-size bits of butter in the flour. Add the buttermilk, starting with between 1/2 – 3/4 cup. Mix briefly. If it holds together well, and looks moist, then do not add any more buttermilk. If it still looks dry, add a little buttermilk at a time until it holds together in a damp ball. Remove from bowl to floured board.

  3. *Briefly, squeeze dough and form into a ball. Using a floured rolling pin, roll out gently to about a half inch thickness. The dough should feel silky and soft as “a baby’s bottom”. Cut out biscuits and place on a baking sheet that has been fitted with foil. You can re-use the dough scraps, but don’t handle it too much or it will toughen.

  4. *Place biscuits close together, and bake for 18-20 minutes.

  5. *Remove and cool.

  6. *This will make about a dozen medium sized biscuits, and 9 large, and a zillion little pastry tip baby biscuits for tea parties.

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