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Any good recipes for buttermilk biscuits?

Nut using buttermilk but darn good! You might substitute buttermilk.....

Mile High Biscuits

3 cups flour
4 � tsp baking powder
� tsp cream of tartar
� tsp salt
� cup butter
1 cup milk
1 egg
Combine dry ingredients. With pastry blender cut in butter until it resembles a coarse meal. Beat egg slightly and add to milk; add this to the dry ingredients and mix with a fork until the dough holds together. Turn dough out on a floured surface (wood cutting board or a pastry sheet) and knead. Roll out about �� to �� thick and cut into biscuits. Bake on greased sheet at 450� for 10 to 12 minutes. 11 minutes is optimal in my oven. Makes 12 biscuits.

I will have to try those, do I HAVE to be at 5280+ to work? only about 1000ft here.

they are my favorite. When my wife won't make them, they are easy enough that I can....biscuits and stew

Thanks! I made the biscuits yesterday. Mine were more half inch than mile high however. Tasty enough. I have more experence fixing barbed wire fence, than bicuits. More practice may be in order. I'll try again. Beer bicuits sound intresting as well.

Self rising flour and buttermilk. Mix just until milk and flour are incorporated. Do not knead. Pat dough 1/2" flat on floured wax paper. Cut in your desired shape and put in a greased or oiled pan. Brush tops with butter or oil and bake @ 425 till done.

BP...

2 Cups flour
5 teaspoons baking powder
2 Teaspoons sugar
1/2 teaspoon salt
1/4 cup shortening

mix dry ingredients then cut in shortening

add 1 1/4 cups buttermilk and stir in or use hands to mix.

Don't overwork

I pat it out to about a 1/2 inch thick amd cut with a biscuit cutter, then put on a greased flat pan and bake at around 450 til starting to brown on top nicely.

while

No eggs in biscuits. It's not a cake. One rookie mistake on biscuits: over-working the dough. Cut in lard or shortning until you have a clumpy mix of flour and pea sized chunks. Make a well, add buttermilk, and just mix well enough to combine...this is where folks tend to want to over-work it. Roll out dough until about half inch thick, cut out circles, bake at 450 until brown.

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup lard or vegetable shortening, chilled
2 tablespoons butter, chilled
3/4 cup buttermilk

everyone has an opinion..... you are entitled to yours I like my recipe

Just citing the "classic southern buttermilk biscuit" recipe. Lots of ways to skin a cat.

Tag

Hadn't read down this far...that's a good un, and good advice.

Another easy recipe, 2.5 cups lily white self rising flour, 1.5 cups heavy cream, mix, knead 3 -4 times, roll out and cut. 450 degrees till done.

Not trying to be contrary with you or eh76, but the OP did ask for BUTTERMILK BISCUIT recipes.

If you used EH76's recipe with buttermilk, it's no wonder it didn't rise.
Cream of Tartar (an acid) is used with regular milk to adjust the acidity of the dough so the baking powder will work.
Buttermilk itself is more acidic than regular milk, and baking soda (a base) is generally used to counteract the acidity.
Baking powder only works within a narrow ph range.

No worries...I just like mine. Never used buttermilk in them but would leave the cream of tarter out if I did and sub bakingsoda for the powder as mcmurphrjk pointed out. My bad for not saying that. Apologies.

Where did I say I used it?

I think he meant to reply to wabigoon and used the quick reply feature.

I know mine is good, and looking at 280s I can tell it would be true good buttermilk bisciuts also...

Photos of the finished product would be good.