I'm the author of this recipe, and I just wanted a add a couple of notes. Do NOT use margarine with the recipe, they will come out dry. Make sure you drain the potatoes very well, drop the butter in first, give it a couple of mashes and add the rest of the ingredients. This will help with the consistency. Do NOT overmash or they will get sticky. There should be a few small chunks of potato in the mix when you are done. I know a lot of people do not like raw garlic (I do!), as other reviewers have noted, you may like it better with roasted garlic. Do not add the garlic to the boiling potato water, or you'll end up with almost no garlic flavor at the end. When scaling the recipe, use the "scale recipe" feature on the recipe page to reduce the chance of any math errors. IF you decide to reduce the butter and add milk... the milk MUST be added after you mash in the butter, or the butter will not bind properly with the starch in the potatoes and you'll end up with a weird consistency.

Reviewed On: Oct. 24, 2010

I did modify this recipe. My family doesn't eat anything with hydrogenated oils, so I replaced the shortening with butter. I also replaced the milk with buttermilk. There is a trick to using butter with biscuits that doesn't just apply to this recipe.... If you switch to butter, you must soft freeze the butter by tossing it in the freezer for 20 mins or so. If it melts while you are kneading it, the biscuits will just be greasy and not flaky at all. I threw all of the ingredients into the food processor with the cutting blade, and pulsed it until it formed a rough ball, about 45 seconds to one minute. Then rolled out out *quickly* folding it over about 4 times, and then cut with minimal handling. The more you handle it, the more the butter will melt. If you don't have a food processor, you can grate the frozen butter and then knead it in by hand. If you do this method, you have to make sure your milk and egg are COLD and you must work quickly. Brushing the tops with melted butter before baking will give a really nice golden top also. Best biscuit recipe I've ever had. And I think I have tried almost every one out there.

Reviewed On: Oct. 24, 2010

This recipe was awesome. I didn't measure anything and just winged it. I'm sure I was close except for that I know I put in a little extra lemon juice and extra brown sugar. And I tossed in a dash of Worcestershire on the last batch which gave it a little extra flavor. DON'T substitute dried horseradish powder for raw or jarred horseradish. It doesn't turn out the same. In fact, it doesn't turn out at all.

Reviewed On: Nov. 17, 2009