Featherweight Buttermilk Biscuits

“Yum yum! I’m a sucker when it comes to biscuits.These hit the spot, and weren’t too heavy either!A nice, lighter version of a good, homey biscuit. “

“These were very good–had them last night with baked orange roughy and salad! Very quick too! Thanks Bev!”

“Have these with fried chicken!”

“I have used this recipe for biscuits since it first appeared in Bon Appetit in 1998.The biscuits are light and fluffy.It is important not to over-handle the dough in order to obtain the featherweight texture.”

“These are a favorite in my house.I never use a rolling pin…I just pat them out.”

“These are a new family favorite.Hubby said he’d be happy just eating the dough. The biscuits plump up like marshmallows and are indeed very light.Two thumbs up.”

“I didn’t care for these.They still tasted like flour.Bland and just left a not so pleasant taste in the mouth.I baked them 3xs thinking it was me.Just not enough salt or sweet.Thanks for posting!”

“These are really good biscuits, and I as light as described. I made these for my mom and she loved them.”

“Let me just say I have tried many biscuit recipes and this is the only one that rings true to that at home taste. They come out truly soft and smooth in all the right places.I did not use a rolling pin my second time around and handled the dough as little as possible they came out even softer thank you!! As far as I’m concerned this deserves 10 stars!!”

“Absolutely the best biscuit recipe I’ve ever come across. I did use a pastry cutter instead of my fingers, but that was the only variation.These biscuits were light and flavorful, without that odd aftertaste that some baking powder biscuits seem to get.”

“awesome biscuits!!! I made these for our restaurant and had to multiply the recipe by 12 times….lol but they made the best biscuits ever and our customers loved them on biscuits and gravy and biscuits with chicken fried steak and eggs…this is a keeper!thank you for sharing!”

“My family and I found them light, fluffy and tasty.”

“I used regular butter as it was all I had, cut it into small pieces and froze it along with my biscuit cutter so that both would be nice and cold. I upped the baking powder to a little over a tablespoon and used 6 tablespoons of butter and a little over 3/4 cup of buttermilk so the biscuits would be moist. I did NOT roll out the dough. I just patted it with my hand, handling the dough as little as possible. When they came out of the oven, I brushed them with honey butter. They turned out fabulously! Very light and fluffy. There are only three people in my house and all but 2 biscuits were gone by the end of dinner. They went wonderfully with Chicken Noodle Soup #101839. Thanks!”

“Delicious! We enjoyed these for breakfast this morning, served with honey and homemade jams. Had no buttermilk so used soured milk with good results. An added bonus is that this recipe uses less butter than others, though you’d never know it. Thanks for sharing!”

“An excellant biscuit Bev. Light, fluffy, tender and moist. Flavourful, melt in your mouth wonderful. Quick and very easy to make. I’ll be making these often. Thanks for sharing. “

“Nice biscuits!I think the cornstarch is key to making these so wonderfully tender.I substited the all purpose flour with whole wheat pastry flour with good results, but otherwise followed the recipe.I did get exactly 12 biscuits, as specified.We had with biscuits and gravy and Grits and Greens#102977.They were pretty good with that, but I think they would be better as Bev suggested with ham.A little too flakey, maybe for biscuits and gravy.I did have one the next day reheated in the toaster oven with some butter, and it was quite good like that too.I think I do prefer my biscuits a little less “feathery” though.Good biscuits overall.Thanks, Bev.”