I have made these several times, and they keep getting better... In my fine-tuning of this recipe, I have increased the salt to 1/2 tsp, 1/2 tsp of black-pepper, heaping-tbsp of dried-parsley... I do not dry the noodles before cooking... I use home-made chicken stock to boil these in, when about half-cooked, I add 1/2 pound of pre cooked-beef-shredded and finish cooking... Put this over buttered-lumpy-mashed-potatoes with a side of whole kernel corn and you have a meal fit for a king...

Reviewed On: Nov. 27, 2009

To start, I made a double batch(wanted plenty of tasting). I used half, salted- butter/half margerine, cut the sugar by 1 teaspoon, added 1 1/2 teaspoon lemon juice. Baked at 400/410F/27ft elevation. I am very pleased with the soft mealy-texture(crumbly, not flaky), high-rise(started at 1" raised to nearly 3". The spreading the dough by hand and folding 20 times brings great results. The big plus for me is that these biscuits don't leave a slick/greasy feel in the mouth(ate 5 in a row). The finished biscuit bakes-up squaty(larger at the bottom), but in no way is un-attractive. I tried a few right out of the oven, the texture is dense and over-moist, I prefer them at room temp. the feel in the mouth is so inviting and leads to reaching for many more.

Reviewed On: Apr. 12, 2009