This is a good basic biscuit recipe minus the sugar - adding sugar makes a biscuit a scone. I've been making biscuits every AM for 30+ years and I've found that it's really the techniques that make a good biscuit. Here's are my tried and true tips - 1)COLD, COLD, COLD ingredients and HOT, HOT, HOT oven (450 or 500) 2) After adding the milk, stir just until it mostly comes together. DO NOT KNEAD! Just turn the dough out and pat it into the thickness you desire. Overworking makes a very tough biscuit 3) Use a sharp biscuit cutter and don't twist it as you cut. This seals the edges and doesn't allow the biscuits to rise as much. Try to avoid using an improvised cutter as the edges may not be sharp enough. 4) I bake mine in a cast iron skillet with lots of melted butter. I throw a couple of TBL of butter in the skillet and place in the oven while it's pre-heating just until melted (not browned). I then place the biscuit top side done in the butter and flip it so the whole thing is covered. 5) Place biscuits so they're touching for high risers that are not browned on the sides, or slightly apart for less of a rise but browned sides. 12 min at 450 will yield a very tender, moist biscuit with the perfect little crunch on top and bottom. Yummmm.

Reviewed On: Aug. 17, 2011

Tripled the recipe and used it to marinade 24 boneless, skinless breasts overnight. We grilled them for the dinner for the local Ronald McDonald House and served along with Pineapple Rice, Sweet and Sour Green beans and Fruit Salad. The guests loved them! I didn't add any pineapple as I had it in the Rice (along with peppers and onions) but I did make extra marinade and thickened it to brush on the breasts right before they were done and to serve along side. It smelled divine! Used fresh ginger and garlic. There were 3 families there from outside the states (Guatemala, Belize, and Ecuador) and they were particularly happy with the meal (the usual lasagna and spaghetti really aren't their cup of tea). Will definitely make again!

Reviewed On: Jun. 30, 2011

One of the absolute best cakes I've ever made! I followed the recipe ingredients and measurements exactly but used cake flour and added about a teaspoon or two of fresh lemon zest along with the teasp of vanilla. I think it turned out so well because I beat the h*** out of the butter and cream cheese until it was really light and then added the sugar very slowly and then beat until it was very fluffy. Lemon flavor was very subtle but enough to help balance out the sweetness. I served it with vanilla ice cream and the Fruit Salad Dressing on this site that I thickened to almost a custard consistency. Served it at the dinner we did for Ronald McDonald House and it was gone quickly. I will definitely make it again... Soon!

Reviewed On: Jun. 30, 2011