I love bread so when I get a hold of a bread recipe, I lock it up tight. These are really good and are one of my favorite type of biscuits. Note that I said biscuits, not rolls. There is a difference! I used to make these for the cowboys all the time and got pretty good “reviews” from them:) With that said, here we go……..
Kentucky Biscuits
By Published: March 2, 2008
I love bread so when I get a hold of a bread recipe, I lock it up tight. These are really good and are one of my favorite type of …
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tablespoons sugar
- dash of salt
- 1/2 cup butter
- 3/4 cup buttermilk Don't have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.
Instructions
- Mix dry ingredients.
- Cut in butter, add milk and knead into soft dough. Do not over knead!
- Pat into a ungreased 6x6 pan. I use a pie pan myself so you can use whatever.
- Cut into serving size portions before you cook.
- Bake at 400' for 15 to 20 minutes or until done and golden brown.
Copyright © A Cowboy's Wife
SUPER EASY, HUH?! OH, so good:)
The first picture is of the ingredients but they are a bit blurry since I was trying to show off my neon bronc rider light!! Sorry ’bout that;)
VERY easy to make and it’s really good. I hope you all enjoy! If you want it as a sweeter treat, just add more sugar and eat it with honey! OH YEAH!
farmnwife says
I heard you mention before about making tortillas. Have you given this recipe? I would like to give it a whirl.
thanks,
farmnwife
farmnwife’s last blog post..Black Hawk Colleg Livestock Judging Invitational
Lori says
Hey there! I sure have and it’s one of my most popular posts:)
http://mywoodenspoon.com/2008/01/15/flour-tortillas/
Miss1Way says
OMG…I love bread and this recipe looks so simple and the bread looks even better! Do you happen to have any fruit preserve or jam recipes. I have never made any, but I know homemade are the best, and I would love to know how to make some!
By the way, I love love love your blog. The pictures are great, and they really want to make me cook and try everything you have posted. Please keep up the great work on your site!!!
Chrystal says
Hey that sounds great and I can’t wait to try it! But I want that light in the background of all the ingredients! I love it!
Karin says
I’ll be making these! LOL! Had to laugh though at your comment about “These are biscuits, not rolls”! Was that for me?! LOL! I know the recipe I posted are rolls although they are called biscuits on the original recipe. They came from East Texas ~ maybe rolls and biscuits are interchangable there although WE know they are not! When I made them I thought, “These are rolls, not biscuits”. I just forgot to change it ~ I’ll go do that… (grin!)
JMom says
your biscuits look so much better than the ones I made this weekend. I called them hockey pucks lol! I’ll try your recipe this weekend. Thanks for sharing!
JMom’s last blog post..Chard in Coconut Milk (Laing)
Patti says
These sound delish!! I’m definitely going to try them.
BTW .. I love your canisters! Where did you get them? :)
Patti’s last blog post..Fridays Feast 182
Ron Merlin says
Yes, the Kentucky Biscuit recipe has a photo on it.
Patrice Pruitte says
I would love to try these Kentucky Biscuits. They looks easy, and delicious. There are four pictures, showing the ingredients and different stages of preparation.
Anna Feltner says
I would like to try Kentucky Biscuits. I have been looking for a biscuit recipe. The photo looks delicious too.
Ted M Routt says
Kentucky Biscuits – Stupendous!! Yes, there are pictures. Thanks.
Lisa says
THIS SOUNDS GREAT AND I AM FROM KENTUCKY!
marie says
is the butter cut into the flour?
trish says
I’m wondering the same thing. Do you cut in the butter while cold or melt it and add it in?
Thank you!
trish says
FYI-if anyone is reading…I cut in my ‘near frozen butter’ with my cutter-inner tool ;), then added very cold butter milk and mixed it up until it was holding together. There are no instructions to need it at all so I just mashed it into my un-greased pie plate. Sure didn’t look anything like the pic above. Baked for 18 mins at 425 (read somewhere else that light/fluffy biscuits need really high heat) and took it out just as it got golden. They are edible, and would love some more instruction to make them look like the pics up there. Mine were bumpy looking because of the butter bits but I have eaten a lot of unattractive food in my life so it did not bother me. :) They didn’t poof up either…much. All in all we will eat these instead of just chucking the pucks I usually end up with out to the birds!
MJ says
I’m kind of with Trish- if a new baker tried this they may not get the yummy biscuits pictured. Should the butter be cut in a bit first?
A Cowboy's Wife says
Hey everyone! Yes, you cut the butter in. No melting. Sorry about that!!!
Kathleen says
Your biscuits have a glaze on the top, did you had honey to the top after you baked them?
Tonya says
I ran out of regular sugar so I used powdered and it took it over the top yummy!!!
Leslie says
These look and sound really good! I have a couple of questions, though.
1. What kind of flour do you use? Self-Rising, All Purpose, …???
2. Why do you cut the biscuits into pie type servings instead of round biscuits?
Cathy says
Leslie, When you have a recipe that calls for baking powder and salt you use an All Purpose flour. Self rising already contains those two ingredients. Also, I would venture to say Tonya using a pie plate to save on time. I am sure you could cut the dough if you prefer.