Easy, perfect, fluffy Knott’s Berry Farm Buttermilk Biscuits from scratch!
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.
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.
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
Ingredients
- 2 cups flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1 teaspoon shortening
- 1 cup + 2 tablespoons buttermilk
- â…› teaspoon baking soda
- ½ cup vegetable oil
- butter or jam - for serving (see note)
Instructions
- Preheat oven to 450 degrees and grease a 2 inch deep 9×13-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.
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!