Old-fashioned buttermilk biscuits from Back in the Day Bakery Made with Love: More Than 100 Recipes and Make-It-Yourself Projects to Create and Share (page 35) by Cheryl Day and Griffith Day

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Superlion85 on January 15, 2025

    The other person is right that there is way too much liquid or too little flour. There were a number of things I thought were great about this recipe, like placing the biscuits right next to each other and brushing with butter before and after baking. Taste was good. I ended up adding about a cup more flour. It's also unclear how thick the dough should be before cutting. You roll it to 3/4" and 1/2" and the instructions say to repeat twice and then cut. Based on my results I think 3/4" is better. It did make very pretty biscuits. So far the only recipe in this book that isn't right.

  • anya_sf on July 11, 2020

    These did not turn out well. I believe the recipe calls for way too much liquid. I added 1.5 cups buttermilk to the bowl without thinking and ended up with a wet mess. I had to use masses of flour to roll the dough, which never did get smooth. The biscuits didn't cut cleanly since the dough was so wet, and did not rise that much - only in the centers. The flavor was good (all that butter) and they worked for sandwiches. The rolling and folding method is promising, so if I were to attempt this again, I'd work the butter in with my fingers (I'd used a pastry blender), smearing it more, and only add half the buttermilk to start.

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