Buttery Farm Biscuits

Prep Time
Cook Time
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" This is an easy never fail recipe. You don't even have to use a rolling pin! The recipe produces a crumbly textured biscuit that falls apart easily but it sure is good - just don't expect the smoother type biscuit"

Original recipe yields 12 servings


  • Serving Size: 1 (39 g)
  • Calories 132.6
  • Total Fat - 5.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 1.8 mg
  • Sodium - 34.2 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 1 g
  • Sugars - 0.1 g
  • Protein - 2.5 g
  • Calcium - 8.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Combine the flour and baking powder

Step 2

Cut the butter into the flour using two knives or a pastry blender. Keep cutting until the mixture looks like coars crumbs

Step 3

Using a fork mix in the milk - be gentle do not over mix. Just work it until a soft dough forms

Step 4

Place the dough on a baking sheet and form it into a 9 inch by 9 inch square

Step 5

Use a spatula or the dull side of a knofe and cut the dough into 12 biscuits

Step 6

Bake in pre heated 400f oven for about 20 minutes or until they are golden transfer to a wire rack and cool for 10 minutes

Tips & Variations

No special items needed.

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Sue Lau

Another great recipe! Forming the biscuits on the pan is so much easier and a LOT less messy without having to roll the dough. The biscuits are very light and quite flavorful as well. Thanks so much!

review by:
(19 Feb 2013)


Enjoyed these wee biscuits with a bowl of soup. Fast and easy to put together. I liked that they did not have salt in them. I did however add about 2 tsp dried basil to the flour mixture. They are lovely warm with jam and a cup of tea. Thank you for sharing Bergy! Will be made again.

review by:
(7 Feb 2012)