These came out pretty good! They were flaky and delicious! I don't keep shortening in the house so I used salted butter instead(out of unsalted), because of this they came out a bit salty since I made the self-rising flour myself. Good recipe but I gave it three stars because you cannot leave the biscuits in for 20-25 minutes. Ours were done in 15 minutes!

Reviewed On: Nov. 20, 2009

Made this exactly as above except I substitute one cup of the white sugar for brown. I have been making this for many, many years now and people are always asking when I will have it again! Definitely a keeper. I never buy persimmons in the store as we live close to local growers and they sell for way cheaper. Make sure you use really ripe persimmons like you would almost not want to use them they are almost oozing out! Makes it really gooooooooooood! Enjoy!

Reviewed On: Oct. 31, 2009

The first time I made this it didn't have enough corn flavor for us so the next time I substituted 1/4 of the flour for cornmeal and replaced half the whole kernal corn with creamstyle corn. I used 1 tablespoon of sugar. We served this with butter and honey. They were devoured within minutes at a potluck!

Reviewed On: Nov. 25, 2008