Buttermilk Biscuits Here We Go...

I use the one in the better homes and garden cookbook- it's just a regular baking powder biscuit(don't use baking soda-my sister did and they were horrible!)- but I have found that if you want fluffy, flaky biscuits this is how you do it.
Cut the butter in with a fork or a fork and knife and leave large chunks- nothing too big, but you don't want it all in crumbs. Stir the milk in until just mixed- everything is just barely sticking together. Pour it out onto a lightly floured surface and pat down with your fingers. DO NOT KNEAD DOUGH!!! fold the dough over and pat down again- do this until dough is sticking together (about 7-10 times) and pat down until dough is about 1/2"-3/4" thick. cut out with a biscuit cutter or I just use a cup dipped in flour. place on cookie sheet. Fold the remaining dough together- making sure you don't knead it- and repeat until all the dough is used. I usually end up cooking the biscuits for a few mins. longer then the recommended time- until they are golden brown. And you should have flaky, fluffy biscuits!
Here is the recipe:
3 cups flour
1 Tbs. baking powder
1 Tbs. sugar
1/2 tea.salt
3/4 tea. cream of tarter
Combine the above. cut in:
3/4 cup cold butter or margarine
add 1 cup milk
Bake at 450 for 10 mins(or until golden brown)
enjoy! P.S.- it's important to keep the dough from being handled too much or your biscuits get tough.
~C.

I always make bisquick biscuits. I roll and cut them when I have company but do the drop biscuits just for me and hubby.... they are great for biscuits and gravy ;)~~~ and you can use buttermilk in place of regular milk.

Buy White Lily flour! It's the best for biscuits and the recipe is on the back of the bag! Enjoy!

These are the most awesome biscuits, and they're very easy to make (make a double batch and freeze some after cutting out but before baking - you can bake them without thawing first). The recipe uses cream, but I've tried them with buttermilk as well, and they're still excellent. They're also pretty good with 1/2 whole wheat flour and 1/2 all-purpose...

http://smittenkitchen.com/2009/12/cream-biscuits/

my mom always made from scratch biscuits when i was growing up. they were awesome. now she buys a bag (looks like flour) of Southern biscuit mix. it already has everything in it. she only needs add the buttermilk. and it tastes just like the ones she used to make rowing up.

edit: she gets it at walmart by the flour