Eating these biscuits piping hot is really heavenly. In fact, I filled up on biscuits and didn't eat the rest of my meal. The downside: long prep time and they don't reheat well. The recipe makes a lot. Even when I baked these in Bogota, Colombia (elevation 8,661 feet compared to Denver's mere 5380 feet) and they didn't raise properly, they still tasted good.

Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the amount of shortening and use butter for teh other 1/2 remaining amount. Definitely makes these much more flavorful. WOW! We just made these today for breakfast. We followed recipe exactly. My one recommendation - you MUST have the biscuits touching the other biscuits on the cookie sheet as they bake. We have made 2 other recipes and didn't put them to each other and they didn't rise. We put these together and they were perfect! I am beyond thankful for this recipe! No more Grands biscuits for us- they don't even compare to these. Thank you so much Karin! ** Also- this allrecipes.com site is the best **

I have never been a fan of baking powder biscuits but my husband loves them. These are just wonderful, I can now make biscuits that I can also enjoy. I took another reviewers advice and warmed the milk but other than that, Just Perfect.

These were good, but a little odd. They tasted more biscuit than roll, but with a consistency of rolls that had rose-then fell. VERY easy to make, came out just like the picture. Okay with butter and honey, but I don't think I'll make them again.

I've made various recipes for angel biscuits over the last 30+ years and my family has always enjoyed them. However,for some reason this recipe is even better than the version I usually use. I don't know why. Maybe it's the rising time or the fact there's less sugar in these, but they're just extra fluffy and tasty. My very picky 6-year old granddaughter said I had to go on Allrecipes and tell everyone they're the best! She obviously thinks so, because she ate 9 of them! Yes, that's right - a third of the recipe! I encourage everyone who likes biscuits to make these.

These look like canned biscuits out of the oven, but have the texture of a sourdough bicuit. I made the whole recipe, but only baked a few on the first day. The rest I froze on a cookie sheet till firm, then stored in the deep freeze in a freezer bag. Later in the week, I took them out and let them rise, it took about an hour and a half. They were fine, just like the first day, and a lot less work. I may make this a regular.

I've made other variations of angel biscuits before, but this is by far the best recipe I've come across! There isn't a "yeasty" aftertaste, and they rose mile high. In fact, within fifteen minutes of the rising time, they were doubled! They "poofed" even higher while baking. Moist, tender, flaky, delicious...can't wait for hubby to get home to try these! Excellent, excellent recipe...it is a keeper, and my new angel biscuit recipe for sure!

These were very yummy! I made about 24 biscuits. They were really flaky and tasted good with anything. I don't think that they rose to nearly double, but they tasted fine and I was kind of in a hurry. I didn't make any changes to the recipe itself, and I know I'll make these again! (My mom is downstairs as I write this, sneaking some from the bag.)Thanks for sharing this recipe!

These were okay, I added a little more sugar than the recipe called for because I wanted them a little sweeter. They were easy to make and turned out nice, it just wasn't exactly what I was looking for.

Easy to make, light, delicious. I made them for my co-workers, made them while cooking at church camp and for church dinners. They have been well loved by all.

Oh my wow. This has to be one of the most delicious things to ever come out of my oven...light, airy, fluffy, and relatively easy to make as well! I will definitely make these again. Thanks for the recipe!

i've made these a couple of times and they are always a hit

I made these for Easter dinner and followed the recipe exactly and the biscuits turned out perfectly. Thanks for an easy and good recipe!

Great biscuits. We couldn't stop eating them! Very light and fluffy.

I don't know what I did wrong, but I believe I went exactly by the recipe. My biscuits were too "crumbly"; it was difficult to pick them up without their breaking apart. The taste was good; however, I will make again and use butter instead of shortening.

These were beautiful and very delicious. My husband loved them, which is always a good thing. I did not leave them out for an hour to rise, only ten minutes as I was in a hurry. They were still very light, fluffy and they rose beautifully. Almost like a cross between a biscuit and a dinner roll.

Got rave reviews with these at Christmas. A trick my grandma taught me to help breads raise: heat oven to 200 degrees for 5-10 mins with a cake pan filled with inch or 2 of water inside. turn oven off and wait about 5 mins then add dough to raise. works great.

Amazing.... melt in your mouth,and soooo easy!!! no fat from lard, crisco or butter;) great one, thanks!

These are good. Despite not rising very much, they turned out light. I halved the recipe, but not the amount of yeast. They did not taste too "yeasty" to me. I made the whole thing in the food processor. I would make these again.

I used this recipee the other night when I wanted a quick buscuit recipee with dinner. The yeast gets them started and the Baking soda/powder makes them even fluffier while baking. My guests raved and an hour after they are in the pan, You can pop them in the oven. Whats not to love