Knott’s Berry Farm Buttermilk Biscuits

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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 CrumbUsually 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

Knott's Berry Farm Buttermilk Biscuits

Perfect, fluffy buttermilk biscuits from scratch!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24

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!
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

 

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Comments

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!

How do I change things for high altitude?

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