Not sure what you guys are using for biscuit cutters to only get 6 biscuits out of this recipe! I used buttermilk and butter to produce 12 fluffy biscuits which were perfectly browned and crispy on the outside, light and airy on the inside. Only refrigerated for about 30 minutes before baking. Avoided a lot of handling and no kneading. I'm the proud owner of several batches of hockey pucks from previous recipes. Will definitely keep this recipe active and share it with my kids & other family members. Thank you!!

Reviewed On: Jan. 27, 2009

I made this the first time with lemon supreme cake mix & added 1 tsp lemon juice concentrate. Cooked for EXACTLY 10 minutes. Was VERY impressed with how they looked --- absolutely perfect. As soon as they cooled, tried them but was not impressed with the flavor. However, the next day they were fabulous! Next time will also add a bit of lemon zest. These kept very well for several days before my family wiped them out. The recipe makes a TON of cookies. I've also made with Chocolate Fudge cake mix and added white chocolate chips --- very very good! Red velvet cake mix with white chocolate chips, and strawberry cake mix with couple of spoonfuls of strawberry ice cream topping. This is a super simple recipe and yields a huge number of cookies. The stored well in a sealed plastic container and they look just beautiful on a tray.

Reviewed On: Jan. 27, 2009