Much faster and easier to make than cutting in the shortening of traditional biscuits. The biscuits turned out very light and fluffy. I did add a tablespoon or 2 of un-whipped cream to get the right consistency of the dough. I made a second batch with whole wheat flour. I let it rest for 10 minutes before shaping into bisuits and they turned out just as light and fluffy as the white flour. I am going to make these a lot.

Reviewed On: Jun. 12, 2007