Comments on: Mile High Buttermilk Biscuits

By: Carol

Carol — Mon, 12 Nov 2018 13:51:04 +0000

In reply to joy. i hope the person that posted this comment(Joy) sees my message, because they really made my day! I have known about King Arthur flour forever but it is not available in stores here(in Canada).Ordering online is of course the perfect solution and I found many other wonderful items there as well-soup mixes, baking supplies, just awesome. I was especially glad to find beautiful flavours of soup that will make life so much more bearable when I travel for work. So often it is a problem to make soup that you really enjoy and mixes usually are not so great. These sound fantastic! Thanks for being so helpful!

By: Carol

Carol — Fri, 09 Nov 2018 00:44:49 +0000

Never thought of trying King Arthur Flour,but will look into this. Thanks!

By: joy

joy — Thu, 08 Nov 2018 23:55:06 +0000

In reply to Carol.

https://www.kingarthurflour.com/shop/items/original-bakewell-cream-8-oz

By: Carol

Carol — Sun, 03 Jun 2018 12:52:26 +0000

I have even tried to find the Bakewell Cream on Amazon and they do not have it. I love coming across products that work so well , but I will check Costco next time I go and see if they might have it. I will not give up hope. I love this recipe and make a lot of biscuits, usually with raisins but those are mainly for hubby. I would really just prefer plain ones for myself. BEAUTIFUL recipexoxo

By: Allie

Allie — Sat, 10 Feb 2018 16:15:33 +0000

In reply to Melissa. Hi Melissa - the recipe was written in Maine and I baked them at a 210' altitude in Manchester, NH for these photographs. So I am guessing you would need to do a high altitude adjustment.

By: Melissa

Melissa — Sat, 10 Feb 2018 16:10:33 +0000

Do you know what altitude this recipe was written for, so I know if I need to do a high altitude adjustment?

By: Christine

Christine — Thu, 26 Jan 2017 00:17:55 +0000

In reply to Kathryn Hodson. I had the same exact problem. Although I made my own buttermilk (milk and vinegar). I was hoping these would do it for me, but I just don't have what it takes to make tasty biscuits! Lol!

By: Marilyn Stiles

Marilyn Stiles — Tue, 26 Jul 2016 18:37:23 +0000

Thoroughly enjoyed the recipe for these biscuits. I had the same issue as Kathryn and Heather. I baked for 5 minutes @ 475 and shut the oven off. I waited 10 minutes, but they weren’t browned. I left them in another 5 minutes (without opening the oven door) after resetting the oven temperature to 475. They were perfect after the additional 5 minutes with the oven heating. I did realize that my new oven (high tech JennAir) turns a fan on to cool down the oven after it is shut off….I’m sure it took away from my final baking temperature. Thank you for the recipe.

By: Allie

Allie — Tue, 31 May 2016 02:07:13 +0000

In reply to Heather. Hi Heather, thanks so much for the feedback, it's great to hear from you. I have a suggestion. Try brushing with milk instead of buttermilk on your next batch. I'm wondering if it's the thickness of the buttermilk that's keeping the biscuits from browning for you and Kathryn. I'd love to hear if that helps. Thanks again! :)

By: Heather

Heather — Mon, 30 May 2016 14:41:09 +0000

Hi Allie,
I just finished making these. They turned out very tasty. I thought the salt content was perfect. Everyone’s taste buds are different though. I had a similar issue as Kathryn with my biscuits not browning though. I did as she did and popped them back in for 5 min at 425.

Never fear though… I’m going to give them another try, but leave them in at 475 for just a little longer. I’m wondering if my oven is calibrated correctly. A good temperature gauge will let me know. My gut tells me this is a five star recipe. I just have to tweak it for my oven. Thank you for sharing! I’ll be sure to keep you posted next week when I give them another try! 😉