Buttery Farm Biscuits

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12Biscuits

    • About This Recipe

    “This is an easy never fail recipe. You don’t even use a rolling pin! Change it to suit the meal you are serving them with – add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination”

    Ingredients

  • 2cupsflour
  • 1tablespoonbaking powder
  • 1/4 teaspoonsalt
  • 1/4 cupcold unsalted butter, cut into small pieces( or use salted and leave out the salt)
  • 3/4 cupskim milk

    • Directions

  • Combine flour, baking powder& salt.
  • Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
  • With a fork stir in the milk, very gently, until a soft dough forms.
  • Don’t over mix.
  • Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9″ x 9″ square.
  • Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
  • Bake in 400F oven for about 15-20 minutes or until they are golden.
  • Transfer to a wire rack& cool for about 10 minutes.
  • Serve with homemade fruit jam or anything else that takes your fancy.

    • Reviews

  • “Oh my GOODNESS!!! If you’ve been looking for the perfect biscuit recipe—-you can stop looking. These are SO good! I made them for supper tonight with a big pot of bean soup. They are very easy to make. Very quick–you can put these together and have them on the table in 25 minutes. They’re light, flaky, buttery, delicious!!! Thank you for posting this recipe!”

  • “These are very good! And not only are they incredibly easy, but they come together quite fast — perfect for a last-minute addition to a meal. My house is quite dry, so I required about 2 extra teaspoons of milk to get the mixture to come together. I baked these for the full 20 minutes; the biscuits had a lovely crunchy top and bottom, while the insides were very tender.”

  • “I used all purpose flour, but still added the salt and only a half teaspoon of baking powder, followed the recipe to a T, baked for 15 min. The most wonderful golden bisquits I have ever ate, family too, yes I did share, slap my hands. After out of the over I brushed with real butter. Perfect.”

  • “I can’t say enough good things about this recipe. These were wonderful. The best biscuit recipe I have ever tried. The only thing I did different was use a biscuit cutter and place round biscuits in the baking pan. Turned out perfect. My family did the “Happy Dance”!! Thanks for sharing this.”

  • “I have never been successful at making homemade biscuits. I have to say, I am thrilled with this recipe. These were so easy to make and they were melt in your mouth delicious. Soft on the inside, little bit of crunch on the outside and oh so buttery. Worth more than 5-stars. Thanks :)”

  • “very moist and fluffy.My family enjoyed them!!”

  • “Bergy, these biscuits are probably the best on all of ‘zaar, thanks for sharing. — posted May 2, 2002, 6 members found this helpfulUPDATE:And they are still the best and quickest and easyest!!!”

  • “This is a good recipe for a beginner biscuit baker (like me).I would agree with adding a tablespoon or 2 more of the milk to help the dough come together better. I recommend this recipe.”

  • “Oh My Bergy, these are incredible. I was looking for something to go with our pot roast and my husband is very partial to biscuits. I choose this recipe because of it simplicity and (ok because it has great reviews) Now I know why. You can throw this together in minutes and still have a very fluffy, tender and buttery biscuit.I am going to go with your suggestion and maybe add some herbs next time.I have to say, these were especially tasty when soaking up the pot roast gravy.Thank You so much for sharing!”

  • “I have always avoided making biscuits because of the time involved in rolling and cutting.This is not only an easy way to make biscuits but the biscuits are delicious.They are soft and fluffy on the inside and a little crunchy on the outside.These biscuits aren’t pretty like the individually cut round biscuits but they have their own country style appearance.These will be served on my table in the future – I’ve already made them 3 times.”

  • “IThese biscuits are utterly-butterly delicious.”

  • “I added about 2 Tbsp more milk than asked for, had them hot out of the oven for Brunch with butter and Boysenberry jam, soooo good!”

  • “These are very good. We had them 2 days in a row!”

  • “Simple and well worth the time.I “peeled” 1/2stick of frozen butter and my vegetable peeler to simplify the cutting process then just spent a minute with a pasty cutter to finish it off.Brush the top of the biscuits with some melted butter if you like the tops really brown!”

  • “After all those great reviews, had to try this recipe. Well worth it. Threw them together in no time and we ate them just as quickly. This is a keeper.”

  • “These were simple to make and tasted great.(My 5 year old grandchild asked me for the recipe for these “delicious rolls”.)I especially liked the crunchy crust of the outside and the softness on the inside.”

  • “These were outstanding biscuits.I needed something last minute and they so fit the bill. The buttery taste is wonderful. Thank you for sharing.”

  • “What a wonderful biscuit, we loved them and they were so easy to make. My husband even took them cold in his bucket that night.This one is a keeper!!!”

  • “These came out really well.I had a difficult time cutting the butter through the flour, so next time I will follow Steve G’s idea of using a vegetable peeler to “peel” the butter and make it easier for me.The biscuits came out of the oven golden brown, moist and buttery. I served them with an oven-baked beef stew and they were great! No more of those Bisquick biscuits for us! Thanks Bergy!”

  • “This is so simple and quick. It required few ingredients and I loved the fact that I did not need a rolling pin or cookie cutter. THis is a keeper. However I will use salted butter next time. No mess, no fuss, yipee. “

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