Comments on: Homemade Buttermilk Biscuits (6 Ingredients)

By: Ju

Ju — Tue, 22 Oct 2024 06:57:14 +0000

This recipe is so salty, we couldn’t eat them. They were light and fluffy, so I’m assuming Americans like much saltier food than Brits. I used unsalted butter in the recipe and on them when eaten, If I were to make them again I would leave out the teaspoon of salt as there is already enough sodium in the baking powder. As the recipe stands, it must have the equivalent of the daily sodium allowance in just one or two biscuits.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 17 Oct 2024 17:26:18 +0000

In reply to Lauri. Hi Lauri, they do—see recipe notes for details. Enjoy!

By: Lauri

Lauri — Thu, 17 Oct 2024 17:17:58 +0000

Does these biscuits freeze well?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 17 Oct 2024 13:03:42 +0000

In reply to Amy B. Hi Amy, for that amount of time, we'd recommend freezing the cut biscuits instead. If doing that, we do recommend baking them thawed, not frozen. After shaping them in step 4, place them on a plate or in a freezer-friendly container, cover tightly, then freeze for up to 3 months. Thaw in the refrigerator, then bake as directed. Or, you can make the biscuits and reheat in the microwave or oven to your liking. Enjoy!

By: Amy B

Amy B — Thu, 17 Oct 2024 02:42:13 +0000

Can I cut the biscuits, refrigerate, and then bake 3 days later? If not, any tips for reheating?

By: Sarah Rock

Sarah Rock — Fri, 11 Oct 2024 22:57:30 +0000

Such a great recipe! Easy to make and no waiting around for anything to proof. They were so soft and went perfect with the honey.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 09 Oct 2024 17:44:34 +0000

In reply to Stacey Posey. Hi Stacey, we're so glad you enjoyed these! We haven't tested them with lard, but let us know if you do any experimenting.

By: Stacey Posey

Stacey Posey — Wed, 09 Oct 2024 16:38:47 +0000

Sally,
These are almost identical to an old recipe I’ve always used except it calls for lard. Have you ever subbed lard in place of butter? Your folding technique was my missing ingredient LOL. As always, this was another A+ recipe!!!