Recipe by Anne Paisley
"These do not spread in baking."
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I prepared these cookies, exactly as per the recipe. My family found the cookies tasy, but a little sweet. Maybe cut back on the sugar. Also, the yield was closer to 2 dozen biscuits than 3 1/2.
Yummy! I made with only 1/3 cup of sugar, but I sprinkled the tops with powdered sugar when they first came out of the oven. It made for a lightly sweet treat. I creamed in only half the butter, then melted the other half and added it. That way the dough was just perfect and needed no extra milk or water to make it moist enough.
a good biscuit with good taste and dissolve well enough for my infant son.
These are really tasty 'biscuits'. I'd probably put them closer to the cookie category, though. I cut the sugar back to 1/3 cup and still find them quite sweet. I also had to add about a tablespoon of milk to the dough to get it to a workable consistency. I let the dough rest for about 5 minutes so it would be nice and easy to roll out, which it was. I rolled it out on a floured surface with parchment paper on top, and baked on parchment paper. Yum!
I found this recipe was a little dry and I had to add some water - otherwise the dough was rather grainy. Aside from this, the cookies tasted great, the dough was easy to work with and didn't stick to anything! They definitely don't spread while baking but they do rise.
Fast and easy to make and fast and easy clean-up! I followed others' suggestions to reduce sugar, so I just didn't fill the 1/2cup all the way. I didn't have any trouble mixing either.
Super good biscuits, though they are kind of like crispy, not too sweet cookies. If you are in the mood for a hint of sugar, this is what you want!
They're good, but you all were right about too much sugar. I thought I'd try them as written since everyone's tastes are different. I will reduce the sugar next time to 1/3 cup.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 26
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