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Thursday, January 28, 2010

Kentucky Biscuits

Biscuits are not my specialty.  You know those big, round, fluffy, moist, biscuits?  I don't make those.  For one thing, I'm too lazy to want to roll them out... and often they've just turned out dry and crumbly.  These Kentucky Biscuits though, always turn out moist and tender.  Unlike drop biscuits, these can still be split for slathering butter and honey.  They dip into soups and stews well.  I haven't tried freezing them, but with the extra moisture, I'll bet they'd freeze nicely.

I don't remember where I got this recipe, but I've had it for most of my married life.  It's definitely a keeper. Tonight I served these with Beef Stew.

Kentucky Biscuits

2 C. flour
1 T. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
a dash of salt
1/2 C. margarine or butter
3/4 C. buttermilk

Preheat oven to 400.  Mix together all the dry ingredients. Cut butter into dry ingredients until it makes coarse crumbs.  Mix in buttermilk.  Knead a few times until it holds together. Place dough on an ungreased cookie sheet. Roll into a square or rectangle (I just pat it out rather than rolling) and using a pizza cutter or sharp knife, cut into squares.  Don't pull the squares apart.  Bake for 15 -17 minutes or until a knife inserted in the middle comes out clean.  Separate biscuits and serve hot.

Joy's Notes:  I just knead these in the bowl I mixed them in rather than flouring the counter... easier cleanup and the result seems to be the same either way. :)




  1. Oooh Thank you! I've been needing a good biscuit recipe. Erick loves biscuits.

  2. Joy, Joy , Joy !!! I am so impressed with your cooking and sharing !! Once again you are amazing !!! All these look so good !!!