I've tried several biscuit recipes & this is my favorite! I tweaked the recipe a bit when I make it. I always use 1 cup of buttermilk. When I tried 3/4 cup the dough was always too dry & didn't stay together. Also, I mix this in my kitchenaid stand mixer & it turns out fine so you don't have to mix by hand if you don't want to. Recipe Source: http://www.mrshappyhomemaker.com/2011/10/mamas-buttermilk-biscuits/

I love biscuits and gravy. My great grandmother made the best biscuits, but she made them with sourdough. I have tried lots of recipes, but this one comes most near to the tenderness and taste I enjoy. Hope you will enjoy too.

these are just one one the ways I make biscuits I'll have 1 more to show later

Simple, quick and easy cheesy biscuits! I bake these in a mini muffin tin because the crispy edges are my favorite!

These are a great addition to any meal. Very satisfying.

This is a recipe that my family has used since I was a little girl in Georgia. My Papa was stationed at the Marine Corps logistics base in Albany GA in the early 80's, and the church on base had made a cook book to sell at a fund raiser. My Mema (Mom), a beautiful woman and cook, bought the book. Unfortunately the book being made by volunteers long before computers ment that there were quite a few editing errors. My mother had to figure out the temperature and time for this recipe which has been added here. I can promise you that you will love these. Marines would beg my Father for a dinner invite if Mema was making her biscuits and I must say that of my friends that have had these I have received the same rock star status.

I love buttermilk biscuits and being from the South they remind me of home!

Its a process to make these but they are well worth it. Hope you enjoy them as much as my family and i do.

The best thing about going to red lobster is the free cheesy biscuits so I ventured to make my own. This recipe satisfied my cheesy biscuit desires. Cheddar cheese is not a set ingredient, I have experimented with a few different cheeses all with success!

After many trials, this is closest to the original.Stop immediately once the dough has formed. Do not over-knead, or it won't crack. It's fine if it's slightly powdery.Mix briskly without over thinking.During the hot season, let the dough cool in the fridge, then the scones will crack when baking. For about 6 cm × 6 biscuits. Recipe by Akkorin mama

Flakes and tastes great. Batch can be multiplied but watch salt amounts. I use margarita glass to cut 2 large biscuits about 3/4 inch thick when it's for just my wife and myself. If you want 8-10 normal size, double the recipe.

Just something quick and easy for my daughter for she loves the cream cheese biscuits at our local Chinese restaurant.