Best biscuits I've ever made! They came out huge and so soft I thought they would melt in my mouth. A few tips: use butter for better flavor. Don't knead, instead just fold the dough over around 10 times so you get some nice flour layers inside. Bake in a glass pan close together so they stay really soft and don't get dark. And make sure to get just the right consistency when adding milk, if it gets too sticky then dash flour in as you mix to get it right. The dough was incredibly soft but still firm, thanks J.P.

Reviewed On: Oct. 27, 2009

I didn't have the bacon trimmings but they still turned out excellent. Great tip about rolling them in flour. I also tried onion rings and jalapeno poppers with this batter and they tasted just like the stores.

Reviewed On: Oct. 11, 2009