Jo Rooney's Buttermilk Biscuits Recipe (2024)

These were very tasty made with buttermilk, but the next time I wanted to make them, I didn't have any, so I used a mix of Greek yogurt and milk--and that was at least as satisfying. Since I'd already gone rogue on the recipe and David Tanis had suggested the diamond shape alternative, I was inspired to take the even easier route and cut them in triangles which turned out great.

Use a cheese grater on the butter.

Humidity can affect the results. If the dough appears wet, add more flour.

I found it too dry and the biscuits were like rocks. Sad.

Very wet for me. Turned out more drop biscuits that rollable, even with an extra half cup flour. Delicious flavor but not the layered, perfectly shaped biscuits I was hoping for this time.

Easy recipe, but am open to other ones. Added 1/4 c fresh chives and 1/2 c grated Parmesan. It kept the dough the consistency i wanted but they didn’t rise as much as I’d hoped. I also up’ed my temp to 415 and they ended up baking for 25 minutes. Tasty, but not the texture I was looking for.

These were great but they need a hotter oven - 425- and 15 minutes in the oven

They were easy to make. They needed more than 12 minutes in the oven. Closer to 16 minutes. I've tried a couple of biscuit recipes recently and this is the best so far. It's not the one though. I'll make it a couple of more times to rule it out and then try another recipe. I'm thinking Kenji's recipe may be the one but it's more work.

I made this for the first time and the dough was more than a little sticky at first; it stuck to everything it touched- my hands, the floured countertop, the bowl, the bench scraper, utensils that I picked up, etc. I kept adding flour and ‘kneading’ the glop until it finally resembled true dough. It’s not a humid day today, either. I used cold unsalted Irish butter and buttermilk, and weighed everything except the buttermilk. They are quite tasty but a little flat. Maybe I overworked the dough..

These were delicious, flaky, easy to make. I substituted 3/4 c plain yogurt and 1/4 c low-fat milk for buttermilk and they turned out perfectly. Pressed flat and cut into diamond shapes.

I made half the recipe, resulting in 4 biscuits that fit in a small cast iron skillet that I buttered, then put in the oven at 425. I made sausage gravy to go on top of the biscuits. This was the first biscuit recipe that my boyfriend didn't complain about. He said, 'I have no notes.' This is a dangerous recipe and you will gain weight. :-)

Not as good as pogacsa

This was a simple recipe to make. I did bake them linger than 10 minutes. More like 15. Really good biscuits.

My first time making biscuits! Delicious! Easy to follow recipe. Used a pastry cutter to help with the butter. Will definitely be making these again.

Have made these 3 times over the years, each time to varying success. They never rise as much as they should and are never flaky/ buttery, just dense and squat.

Wonderful biscuits. I added in some sharp cheddar and chopped fresh basil just because I had some in the fridge. Served with bacon. Yumzo!

Use a cheese grater on the butter.

This is a simple, easy recipe. I weighed the flour but my scale was not sensitive for the small quantities so I measured them. When it came to cutting the biscuits, I simply patted out the dough as instructed but then cut the dough in strips and then cut the other direction so the pieces were about 2 inches square. This was much easier than cutting with a biscuit cutter. They turned out very well. I will definitely use this recipe again.