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