This is the best biscuit recipe I've found so far and I've suffered through a lot of biscuit recipes. To simplify the cutting, I just rolled the dough into a 2 1/2 inch log and then just sliced the log into 12 biscuits. I used only unbleached white flour (was out of whole wheat), mixed in some grated cheddar cheese, and baked them in an cast-iron skillet. They turned out great! I like baking with cast-iron because it provides even, consistent heat.

Reviewed On: Feb. 7, 2009

This is a great recipe! I didn't know that scones could be moist, but these are and they are delicious. I always use soy milk in this recipe without a problem. I also tried this recipe without egg once and the scones were slightly more crumbly but still great. In the future I might try using a little less butter, just to cut down on the calories a little (and they can be rather buttery). But remember to treat these like biscuits and keep the butter chunky in the dough, so they don't get tough. My sweety likes his with chocolate chips and I like mine with crazins, so as soon as I turn the dough out onto the counter, I split it in two and knead chocolate chips into half the dough and cranberries into the other half. And voila, we have Choco-sconos and Crazy Scones.

Reviewed On: Feb. 7, 2009

These English Muffins popped out of the oven as pudgy little round things, but I might have rolled them a little thick because I halved the recipe and only got 13 instead of 18. I agree that they aren't as spongy as store bought, but they are definitely fluffy inside and toast up great. I cut the honey by half based on other reviews and my muffins didn't taste sweet at all. A little tip for measuring honey is to spray the measuring cup with cooking oil spray first and then the honey will just slide out.

Reviewed On: Feb. 7, 2009