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.
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.
Thank you!!
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!