This is a quick and easy recipe for Amish Friendship Bread Biscuits that go with any meal.
If you don’t have a rolling pin handy, flour your hands and use them to pat the dough to the desired thickness–the dough will be sticky. You can also use the mouth of a clean jar (finally a use for that leftover jar of spaghetti sauce jar!) to cut the biscuits, dipping the jar occasionally in flour to keep the dough from sticking.
We had a few of our Virtual Kitchen Assistants (VKA’s) test this recipe, and here’s what they had to say:
From Danielle Luton: “I made the biscuits with Chicken Parmesan, and a fresh salad. They were very good, and kind of reminded me of corn bread. They had a nice sweet taste, and tasted great with butter. The kids loved them.”
From Tera Huff: “I served the biscuits with chicken fried steak, creamed corn, mashed potatoes and gravy. My husband and I loved it!”
From Jacqui Rossetter: “They are great and so easy to make!”
From Rachel Barna: “Add in ½ cup Parmesan cheese (grated or shredded), 2 cloves of garlic (freshly minced) and 1 teaspoon garlic powder (add to melted butter).”
Amish Friendship Bread Biscuits
- 1 cup Amish Friendship Bread Starter
- 2 eggs beaten
- ¼ cup oil
- ¼ stick butter melted
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- Preheat over to 325° F (165° C).
- Combine all wet ingredients except butter in a medium-size bowl.
- Combine all dry ingredients in a larger bowl and make a well in the center.
- Pour the wet ingredients into the well and whisk until the dough begins to pull away from the sides of the bowl.
- Transfer dough mixture to a lightly-floured surface and roll (or pat with your hands) to 1/2-inch thickness.
- Using a 3-inch round cookie cutter, cut out biscuits and place on lightly greased cookie sheet.
- Brush the tops of the biscuits with melted butter. Cover loosely with oiled plastic wrap and let rise for 30 minutes.
- Bake for 15-20 minutes, removing when the tops are lightly browned. Serve immediately.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
What went wrong? These did not rise and I barely had enough liquid to make the dough. I only got 12 biscuits and they just didn’t work :/
My starter is pretty active, but maybe it wasn’t good?
Definitely felt like I needed more liquid!
Looking forward to this one as I keep starter going all the time.
Stupid question Here: is “1/4 stick butter”mean 1/4 cup, 1/4 of the stick (2tbl)or the whole stick since 4 usually come in a box?
Since no one asked, I know this is operator error here.
Hi Dawn! It’s 1/4 of the stick of butter (2 tablespoons). Happy baking! ❤️
These were so light! Love them!
So glad you enjoyed them, Angie!
How many biscuits does one starter make? I would like to put them on top of a turkey pot pie in an 8×13 casserole. How do you think they will cook on top?
Hi Melissa! This recipe makes 24 biscuits. We haven’t tried using this recipe on a pot pie before so you’ll have to experiment, but we think it should work. Let us know how it goes if you try!
Janice Hougland says
Is there such a thing as a gluten free AFC recipe? I have a few friends who have strictly gluten-free diets. If so, I would need to know what changes to make…or not …
Hi Janice! Our only gluten-free starter that has been successful for us is our potato flake starter (https://www.friendshipbreadkitchen.com/potato-flake-starter-afb/). If you use the potato flake starter with a gluten-free flour blend, that may work in the potato flake recipes (https://www.friendshipbreadkitchen.com/potato-flake-amish-friendship-bread/, https://www.friendshipbreadkitchen.com/strawberry-upside-down-afb/). Let us know if you have any other questions!
Thank you for sharing this recipe <3 Have you ever made sausage rolls with your biscuit recipe? Or make sausage and cheese squares? I am looking for something versatile that I can make as snacks for when we are on the go, I think your recipe is the one that might be my go to!
Hi Michelle! We haven’t tried those yet, but you can definitely experiment with this recipe! We’ve had people adapt this recipe to cheesy garlic biscuits, as well as other ways, so this is definitely a versatile recipe!
I made these into an apple crown dessert and they were delicious!
So glad you loved them, Kim!
Hi Kimble 😀 I am so very interested in knowing how you made your Apple Crown dessert, it sounds perfect for so many instances through each year for every season <3
I whisk these up now to add to soup as dumplings…they fluff up amazingly in a crock pot in about 20-30 minutes. I also use this dough as a topper for chicken pot pie in the oven. It is easy to handle and adds a deliciously sweet crunchy topping that the kids love.
Linda Delescale says
Since there is only one of me, I make two batches up and then after cutting them out, I wrap them in parchment paper and freeze them. Then I take out one or two biscuits from the freezer to cook up with my meal. Always fresh and always tasty!
Thanks for the info–I was wondering how these froze!
Thanks! I was wondering if they could be frozen.
Mary Fletcher says
Do you let the biscuits rise after removing them from the freezer? And if so, how long does it take? I made Amish Friendship Bread years ago and am going to try it again. Thanks so much
Sally Rima says
So I made this, but with my own twist… families reaction YUM.
Instead of cutting out biscuits. I rolled dough kinda thin, lined bottom and up the sides of 9×13 pan with biscuit dough. Filled with mixture of cooked ground beef, chopped & cooked bacon and velveeta cheese
(filling for cheeseburger roll up on velveeta box) topped with remaining biscuit dough, pinching it to dough on sides to seal. brushed with melted butter and baked for 20-25 minutes.
I wish I could attach the photo I took to this comment!
Definitely a keeper and will make again soon 😀
Sharon K says
Could this recipe be used for pizza dough or bread sticks?