These were tasty and i followed the exact recipe- ingredients wise- but i followed the advice of the buttermilk biscuits video by folding the dough. They are good but crusty on the outsides. I achieved the layers (i assume through the folding and frozen butter, cold milk) but i suppose i was expectingna softer biscuit. If the "Kentucky" style denotes a crustier shell, then they were spot on.

Reviewed On: May 6, 2012

I halved this and had more than enough for a 4-layered German Chocolate cake (perhaps because I had the "German" filling between the layers, rather than the frosting. It was delicious.

Reviewed On: Apr. 15, 2012

I hate to be one of those people, but I didn't have sour cream on hand. I used natural yogurt and half cream I had left over in the fridge (and needed to do something with the natural yogurt). But none the less, these are amazing. I cut mine into wedges and rubbed a mix of milk with the remnants of cream and yogurt left in my measuring cup to top them and they are golden brown and delicious. Crisp on the outside and soft and sweet inside. Next time, I'll reduce the sugar and add cheese because I like savoury over fruit but I will make these again, and try it with the zest and the fruit. And I used my food processor for the whole thing so thanks to those who posted that tip.

Reviewed On: Jun. 9, 2010