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.
Dip in vegetable oil !!!!!
DoN’t that make them Soggy !!!
Omg, just like the ones at knotts!! I used 1tbsp shortenning and also added 1 tbsp sugar.
I remember seeing these in the pans ready to be baked, they would be sitting in oil. But they are so good,
I followed the recipe to a tee but they had a noticeable oil taste to them. Is that because I used shortening to grease the baking dish? If not, do you have any thoughts as to what could have caused it?
Hey Kimberly- I have not had that happen using this recipe. Not sure what caused that for you! Could be the shortening, but like I said- I haven’t had that issue so I don’t know!
Swap out the deadly obesity/diabetes/cancer-causing chemically refined, bleached, & deodorized shortening and “vegetable” oil with real grass-fed butter and you’ve got a winner!