This recipe could use one improvement, that would be more fruit. The ratio of fruit to crisp was not right. Next time I will use a few more cups of fruit. I used black berries, raspberries and strawberries. I liked that the finished product wasn't too sweet ... it was perfectly balanced with sweetness and tartness. I didn't have butter so I used "I Can't Believe It's Not Butter" baking sticks (basically margarine). It came out better than I thought even without the real butter. I will definitely make this again! Thx!

Reviewed On: Jun. 10, 2009

This is by far the best tasting pancake I have ever made. It holds up well enough to mix in blueberries. I didn't have buttermilk so I made a substitute. I know another reviewer had no luck without real buttermilk but mine was great. You mix 1 tablespoon of white vinegar in with just under 1 cup of milk. Let it stand for 5 minutes before using in this recipe. Delish!!! Thank you.

Reviewed On: May 28, 2009

STOP SEARCHING AND TRY THIS RECIPE!!!!I know this sounds like every other review but this IS THE BEST BISCUIT RECIPE. I have tried soooo many others. These come out fluffy, moist, and very flavorful! I did what a few others recommended and mixed the dry ingredients first, then the fats, then the milk in a food processor, keeping the ingredients super cold and let the dough rest over night wrapped in cling wrap. I used 3 tbsp of chilled shortening and 3 tbsp of chilled butter. The dough was sticky but I think that is what it supposed to be like. When it is chilled overnight it is less sticky and you can cut the biscuits out easier. I didn't roll it out. I patted it out with my hands carefully and dusted off the excess flour I used to keep it from sticking to the board or cutter. Handle the dough as little as possible for the best results. Do not omit the sugar as other did. I don't care for sweets, but these need the sugar to balance the flavors out. If you have ever had overly salty or baking-soda-tasting biscuits it is because you need the sugar. They are not sweet at all like a scone, just very balanced. I also brushed the tops with a little milk to give them a nice sheen. Oh yeah ... I used King Arthur Unbleached All-purpose flour. It does make a difference in the final result. Much lighter!

Reviewed On: Dec. 8, 2008