These are the best biscuits I've ever made! Cold butter is key and make sure your baking powder is fresh. I like to throw in about a half cup of cheese (cheddar is good, so is mozzarella) and some red pepper flakes. The cheese makes the biscuits hold together a little better and the red pepper flakes give them a nice little kick. If adding cheese, bake an extra 5-10 minutes. Also, I mold the biscuits by hand and only make 6 big biscuits. I don't see how anyone could possibly make more than 10 decent sized biscuits out of this recipe. Excellent recipe all around!

By Anonymous on January 30, 2012

Great biscuits but get no where close to the yeild. Yummy!

By Amanda on January 25, 2012

hello! How I LOVE Paula Dean. I DVR the shows & cook the recipes. I am even planning a trip to Savannah & I'll eat at Lady&Sons;. Reason for my comment: I need to buy creme brulee dishes--I clicked on the "SHOP PAULA'S STORE" above and it did not go to the store, just sat, nothing. Just FYI. Love Lynda xxoo

By LYNDA SIMMS on January 13, 2012

Love these biscuits! I make them with half white flour & half whole wheat flour. I also cook them for about 5 minutes longer so the outside gets a little crispy, but the inside stays fluffy. Thanks, Paula, for another great-tasting recipe! Love your banana bread recipe, too!!

By Tiffany on January 08, 2012

how could you make these with whole-wheat to make them healthier? I love biscuits but need some healthier ways to make them.

By Randi on December 30, 2011

CAN NOT FINE YOUR BUTTERMILK BISCUIT RECIPE. WHERE DID IT GO. SURE WOULD LIKE TO HAVE IT. THANKS. LOVE YOUR SHOW.. HAPPY NEW YEAR..

By REBECC NUBBIE on December 28, 2011

i am a bit confused about the frozen butter. how small should the butter pieces be?

By krys on December 26, 2011

i am confused by the directions? skillet? can these just be put on a cookie sheet? thanks, misty

By misty on November 29, 2011

To the girl whose biscuits didn't rise.....Maybe your baking powder is old sometimes you just need to buy a fresh can?

By Jaci on November 06, 2011

These biscuits are the best biscuits I've ever had. They were not difficult at all to make. They taste like fluffy mounds of heaven.

By Sonia on October 08, 2011

I have tried every biscuit recipe in the books, but this one orks, most be all the butter!!!!

By Anonymous on September 25, 2011

Help...I can't locate the biscuit mix recipe mentioned on Paula Deen's cooking show. Any help locating it would be appreciated.

By Pat Spencer on September 13, 2011

Butter and Sugar? Try no sugar and use lard!

By Anonymous on September 02, 2011

I mad ethis recipe and the biscuits did not rise at all. My daughter remade them and they barely rose for her. I won't be using this recipe again :(

By Shannon Tucker on August 20, 2011

I never make biscuits because my husband hates baking powder. Any recipes that doesn't have baking powder ? Thanks

By Lou Moss on August 09, 2011

i love to watch ur shows and try some of the recipes keep up the good work paul

By kay varney on July 30, 2011

I normally keep my butter in the freezer and take it out when needed. Therefore, I left my butter out for an hour and then used in my biscuits and they still came out great. Thank you Jesus and Paula. Great recipe!

By anchorwoman2b on July 28, 2011

Hey Heather! The community is telling you all the right things. Cold butter is a very important thing...also, don't over-mix and I agree completely with Sonya who always pats and never rolls. I do the same thing. As far as yield, these are small biscuits, using a small biscuit cutter. Please try the recipe again!

By Libbie Summers, Senior Food Editor for Paula Deen on July 24, 2011

Heather - your recipe may have failed due to the butter needs to be cold... try freezing it for 20 mins and making it again... every biscuit recipe i've read says to use really cold butter... and not to overmix, and pat instead of roll - rolling the mix makes it tougher...

By sonya on July 20, 2011

I made these biscuits for my first try at making biscuits and they were very yummy! I served them with a Baked Ham and Creamed Spinach. Definitely having them again ... and soon!

By Bethan O'Reilly on July 18, 2011