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 Your email address will not be published.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