Never Fail Biscuits

Never Fail Biscuits

325 Reviews 18 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
dakota kelly
Recipe by  dakota kelly

“These biscuits are a never fail recipe, they're easy to make and everyone enjoys them. ”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
  3. Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
  4. Bake in preheated oven for 10 minutes, or until golden.

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Reviews (325)

Rate This Recipe
Barbara
340

Barbara

These have worked for me EVERY time I've made them. The only thing I do different is roll the dough a little thinner, then fold over once and cut as usual. This creates a natural "center" that the biscuit opens right to. Love this with honey on top.

julieschild
172

julieschild

Perfect biscuits! Firm enough to stand up to a dousing of gravy, but moist and fluffy enough to eat with jam. For those who are having trouble with these biscuits, flour makes a world of difference in a biscuit recipe. If you live in the South, try White Lily or another low protein flour. If you live in the North or West, replace 2-3 Tbsp of all purpose flour with cake or Wondra flour for the best results. Northern flour, especially the nicer brands, have too much protein to make a good biscuit.

CopperPot
114

CopperPot

These are nice and light biscuits. I used 1-cup of buttermilk in place of the 3/4-cup Milk and they were delicios! "Never Fail" stands up to its promise! I recommend using these for berry shortcakes or topped with a peach and some juice, with a dollop of whipped cream. This is a keeper!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 24.5 g
  • 38%
  • Carbs
  • 53.1 g
  • 17%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

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