1960 Original Kentucky Buttermilk Biscuit Recipe - Food.com (2024)

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photo by Linajjac

Reviews

1. Oh wow! These are sooo good. I've been searching for a great biscuit recipe and this is it!Thanks so much for sharing!-I didn't have baking powder so i used an extra 1/2 tsp baking soda and 1 tsp cream of tartar. I actually threw in another 1/4 tsp baking soda(I like tall biscuits :)), making it 1 tsp baking soda and 1 tsp cream of tartar. They are fantastic!

   Ladfam

2. Made this for our Sunday breakfast today. Used the vinegar in the milk trick, pulsed the dry ingredients in the food processor, used butter as suggested by another reviewer, added the milk and patted the whole works into a Pam-sprayed 9x9 pan. Scored it into portions and baked about 20 minutes until nice and golden. Served with home-style gravy. Will be making this one again.

   Gran Dee

3. I brushed the tops with butter and sprinkled with garlic powder. great biscuits. Will be making again.

   jasonjulie.barnes

4. First I would like to say, THANK YOU SO MUCH FOR THIS RECIPE. These biscuits are truly great tasting, and quite easy to make. I substituted 1/4C low-fat butter for 1/4C shortening; and the biscuits are amazing. Melt in your mouth, not in your hands! They will go great served by themselves or with some gravy for a great breakfast.p.s. The smell when they were ready was beautiful. Reminded me so much of home when my mother would make breakfast on Sunday. Called my girlfriend immediately and raved about it!

   See Also

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   Shawn in SA

5. Very nice flavor. So easy to put together. But the crust is on the hard side. Not sure if it was me or the recipe though. Thanks for posting the recipe.

   YungB

see 21 more reviews

Tweaks

1. I've never been able to make good home made biscuits until today. I made these and went by the recipe but used 1/4 cup of butter in place of the shortening. They were awesome!! They were light and flaky and looked like the picture. My husband loved them. I will make these again most defiantly.

   Evelyn M.

2. I like recipes that still work after substitutions! I made allergy-friendly changes. I used 2 cups of King Arthur white wheat flour (the final result was a golden biscuit), increased to 1/2 tsp baking soda, replaced 1/4 cup shortening with 1/4 cup coconut oil (solid at room temperature), and substituted in 1 cup coconut milk with 1 tsp vinegar (waited 2 minutes until milk was thicker) for buttermilk. I used a pastry blender to cut in the coconut oil until it looked right. Easy biscuits! Best eaten fresh, or as toasted leftovers. No one cared that these Thanksgiving biscuits were dairy-free and soy-free.

   nethope

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