Knott’s Berry Farm Buttermilk Biscuits

Easy, perfect, fluffy Knott’s Berry Farm Buttermilk Biscuits from scratch! 

Knott's Berry Farm Buttermilk Biscuits | Creme de la Crumb

These days most of my immediate family lives in Utah, but that wasn’t always the case. My parents and all eight of my siblings and myself (yes, there are nine of us – I know. craziness) were born in California. Besides a few stragglers out in Texas, all of my extended family is in California and ever since we moved to Utah when I was a little thing, we’ve made at least annual trips back to the coast. My family is still deeply attached to California, even though we are all hanging out in Utah now.

The list of reasons why we love Cali goes something like this…

1) Disneyland

2) Beach

3) Knott’s Berry Farm

4) Six Flags

5) Everything Else.

We have a thing for roller coasters.

Knott's Berry Farm Buttermilk Biscuits | Creme de la Crumb

Annnnnyway, number three on that list. Knott’s Berry Farm. Like I said, we love roller coasters, but we also love food and Knott’s is famous for their biscuits and boysenberry jam.

Somehow, some way, my mother got her hands on that recipe for Knott’s Berry Farm’s famous buttermilk biscuits and has been making them for decades. Decades people. Since before I was born for sure and I don’t remember a single holiday or major family dinner gathering when she didn’t make and serve them.

Knott's Berry Farm Buttermilk Biscuits | Creme de la Crumb
Usually my mother doubles or even triples the recipe because they disappear so darn quickly and my family has about zero self control when it comes to carbs. We just can’t get enough of their perfect fluffy golden goodness. And they are easy. Unlike most dinner rolls, they require no yeast or rising time so don’t let that stress you out. I begged my mother for the recipe so that I could share it with you just in time for the holidays!

Because I love you.

Knott's Berry Farm Buttermilk Biscuits | Creme de la Crumb

Knott's Berry Farm Buttermilk Biscuits | Creme de la Crumb
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5 from 1 vote

Knott's Berry Farm Buttermilk Biscuits

Perfect, fluffy buttermilk biscuits from scratch!
Course Appetizer, Side Dish
Cuisine American
Keyword biscuit, buttermilk, fluffy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Author Tiffany

Ingredients

  • 2 cups flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon shortening
  • 1 cup + 2 tablespoons buttermilk
  • 1/8 teaspoon baking soda
  • 1/2 cup vegetable oil
  • butter or jam, for serving (see note)

Instructions

  • Preheat oven to 450 degrees and grease a 2 inch deep 9x13-inch baking pan.
  • In a medium bowl whisk flour, baking powder, and salt. Add shortening and mix well. (You can use a hand mixer for this or you can transfer to a food processor to blend in the shortening.)
  • Add baking soda to buttermilk. Pour into flour mixture and blend well.
  • Transfer dough to a well-floured surface. Sprinkle dough with flour and knead a few times but do not over work the dough.
  • Roll dough out 1/2 inch thick. Use a 2-inch round cookie cutter to cut dough into as many circles as possible. (You could also use a jar lid or drinking glass to cut circles).
  • Dip the biscuits in the vegetable oil being sure to coat all sides, and place side by side in baking pan. (They should be touching each other).
  • Bake for 8-12 minutes or until golden brown. Serve hot with butter and jam.

Notes

Some stores carry Knott's Berry Farm boysenberry preserves - this is the ultimate way to finish off these buttermilk biscuits!

 

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Comments

Your recipe only calls for 1 teaspoon of shortening. Is that correct? I would love to makes these, could you verify the amount of shortening? Most recipes for biscuits I’ve used call for 1/2 to 1 cup. My family LOVES Knott’s! We live in So. Cal. so we go often. Can’t get enough of Mrs. Knott’s biscuits.

    Hi Vikki! Yes, it’s one teaspoon of shortening – little strange I know but it works!

    I thought the same thing about the shortening, im going to try this bUt have my doubts about it, never heard of dipping biscuts in oil here in Ga…hope it works…

Oh wow! We cannot get enough of biscuits! will make them tonight but I must make at least double batch. Should I double the ingredients as they appear above or is there a twist to making more than one batch? Thanks

    You can double the ingredients, my mother does it all the time! 🙂

Do you put the oiled side up or down when placing the biscuits in the pan? I assume down but my instincts are usually wrong!

    The recipe specifically says to “coat ALL sides” of the biscuits with the oil. So there’s no right or wrong side to put up or down. 🙂

Hello your moms biscuits looks beautiful..My question is if I want to double triple the recipe is it okay to double all the ingredients? Thank you!

    Yes! You can double or even triple all of the ingredients for a double or triple batch.

So happy you shared this time-worthy recipe! I’ve been asked to bring rolls to an early Thanksgiving meal this weekend and these just might be the ones!

Could you freeze the rounds before dipping in the oil ? Then defrost and continue as directed? Or would you make completely then freeze and reheat? Trying to streamline for Thanksgiving. Thanks!

    Hi Amy! I think either way would work! I’d probably go for the freezing first, then thaw, dip in oil, and bake. Just because baking all the way and then putting them back in the oven again later might dry them out a tad.

Now how is this different from English scones?

I need to know the answer to the oil question too. I’m guessing from the picture that it’s oiled side up. I also need to know if they can be made ahead of time and reheated? or at least the dough be made ahead of time and then baked at the last minute? They sound perfect as part of Christmas morning breakfast, with a fancy fruit salad.

    Hi Laura, I had another reader ask about possibly freezing the rolls – I think this is a great way to make them ahead of time! I’d make and then freeze the biscuits, then thaw, dip in the oil, and bake. And for the oil, you dip the oil biscuit in, turn it over to coat all sides. I’ll update the directions to clarify that!

Could you bake these from frozen?

    Hi Linda, I’ve had a couple of readers ask about that – I haven’t done it myself but we’re thinking that freezing before dipping in the oil would be the best route. Then thaw, dip, and bake!

Thank you for posting this recipe. I have tried numerous times over the years to make biscuits and failed every time – until today. Awesome recipe!

I have the Knotts Berry Farm Cookbook, now out of print, which I bought back in the 1970s or 1980s. And I assure you, this IS the recipe that is in the book. Delicious

    As far as the oil, you pour the oil in the baking dish and then place the biscuit in the pan and flip the biscuit over so both sides are in oil covered. They bake in the oil remaining in the baking dish

Some of the best BUTTERMILK BISCUITS I have ever made. Made them tonight for the first time and was wonderful. I will be making again.

I made these for lunch today and they worked! I’m going to make them again using melted butter to dip them in instead of oil. Or maybe I might try a flavoured oil.
I see lots of possibilities. Thanks for the recipe.

    A flavored oil would be soooo yummy! Maybe roasted garlic?? Great idea!

Everyone that says this recipe works is full of it. It does not create the consistency needed for dough. I only got crumbs. There is not enough shortening. After starting over and adding what usually goes into a biscuit recipe I was able to get biscuits.

    Hi Lori, I’m sorry your biscuits didn’t turn out! But I definitely think it’s a user error – I’ve made these biscuits dozens of times, as has my mother and hundreds of my readers with positive results. I’d love to help you figure out where you might’ve made a wrong turn!

I made these this morning but they didnt raise at all. They tasted ok but maybe a little dry. Do you have a idea what I might have done wrong?

    I made these biscuits this morning. I go by the recipe closely. THEY DIDNT RISE! They were flat and hard.

Hi, Is he baking soda amount correct in the KNOTT’S BERRY FARM BUTTERMILK BISCUITS recipe? 2 tablespoons?

    I just bought a copy of th3 knotts cookbook, and in it, the former owner has crossed ouT TABLESPOONS AND WRITTEN TEASPOONS INSTEAD. I MADE IT WITH THE FULL AMOUNT OF BAKING POWDER AND IT WAS VERY BITTER TASTING. NEXT TIME I’LL USE TEASPOONS.

      APOLOGIES FOR CAPS LOCK – MY KEYBOARD STUCK 🙁

I have been looking for a biscuit recipe that dips them in oil and bakes them for a long time. As a little girl I would see her do this. She never left us any recipes so I thank you

Thank you. I have always remember these tiny biscuits to be among the very best.
I will try this recipe.

Made tonight exactly like recipe…they were great ! Thanks for the recipe !

5 stars
I’m born and raised Southern Californian living in Western Washington. I frequently reminisce my Disneyland/Knotts Berry Farm days! Thank you for sharing this amazing recipe!! Just made them and must agree, delightful!!! Trying to figure how many burpees I will have to do to have just one more! LOL!

I used to work at knotts, and made the BISCUITS, this is the recipe. But now they use cottonseed oil

    Woo!! Proof right there!! Thanks Elisa, my mom has been making this recipe for AGES and we absolutely love it. Makes us feel like we’re at Knott’s Merry Farm during the holidays!

    What flour should I use? Does the buttermilk need to be full or reduced fat?
    Trying to make it look and taste just like Knotts.
    Thank you!

Thank you for this recipe. Like you I love!!!!! these biscuits. So worth the carbs. I just run and walk a bit more 🙂

I made these this morning for my familyand we ate them all up! They rose well, had a good flavor and texture. Ill definetely be using this recioe in the future. I think for personal preference i might add a couple tbsp of shortening and more salt. But we do love ‘em!

    Hi Jody! So excited to hear that you and your family enjoyed these biscuits! Thanks for sharing your awesome feedback and ideas! 🙂

this is the first biscuit recipe I have tried that didn’t turn out like hockey pucks. I had all but given up on biscuits when I tried this recipe. I was a little skeptical of the measly amount of 1 teaspoon of shortening but I followed the recipe exactly and they turned out perfect. light, fluffy, soft and moist. this recipe is a keeper

    Yessss!! I’m so excited to hear that you’ve finally found your winner of a recipe. Thanks for sharing your feedback, Roberta!

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