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