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Reviewed: Aug. 31, 2008

This recipe is very similar to the Betty Crocker recipe for baking powder biscuits but by using oil instead of shortening, a lot of fat is cut out. I used olive oil like another reviewer because it is what I had. I also didn't have buttermilk so I used soy milk with about a tablespoon of lime juice. Delicious!

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Reviewer:

Amberly

	Cooking Level: Intermediate Home Town: Raleigh, North Carolina, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: May 31, 2008

We loved them!

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Reviewer:

Allison

	Cooking Level: Intermediate Living In: Lafayette, Georgia, USA
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Reviewed: Feb. 27, 2008

rarely do i review a recipe, this is the second time ever...but i just can't see why someone else should waste their time or ingredients on this recipe. I was looking for a quick and simple biscuit to go with our dinner tonight...and I was utterly disappointed!!! 2 thumbs down in my book! :(

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MAMASARA

	Cooking Level: Expert
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Reviewed: Feb. 1, 2007

to heavy, even after making it several times to make sure it was'nt me, very very dry, not at all like the way one should be, i am a yankee in the south and i can tell ya it would work in the south or north.

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Reviewer:

anastasia c


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Reviewed: Aug. 27, 2006

These were a little dry but perfect for what I was making them for, a biscuit to sop up gravy with. They were a breeze to make, at first I thought the dough would be too soft but once I slapped it onto a floured table it came together nicely.

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Reviewer:

Dana

	Cooking Level: Expert Home Town: Kokomo, Indiana, USA Living In: Linden, New Jersey, USA
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Reviewed: Aug. 14, 2006

Very good, easy recipe. I did these as drop biscuits as the dough did seem too moist to roll out. I also substituted half of the flour for whole wheat, and then added a pinch of sugar and some grated parmiggiano. These would work well as easy herb biscuits too. I baked on a stone pan and they came out perfect - browned on the outside and moist inside. Note: if you like heavy, traditional butter biscuits, this may not be for you - but I prefer the lighter (and healthier!) texture that these produced.

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Reviewer:

THERESA_M


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Reviewed: Aug. 9, 2006

Wow this was not very good. I did it to the t...And the dough wasnt very firm in fact wouldnt hold. Ill use more flour next time. Thanks

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Reviewer:

A_Angel820

	Cooking Level: Intermediate
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Reviewed: Aug. 6, 2006

This recipe was good! At first I thought it wouldn't work well but the results were great. I used olive oil since it is healthier and it gave it more flavor. But all and all it was moist and yummy.

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Reviewer:

Alisha

	Cooking Level: Expert
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Reviewed: Jun. 21, 2006

These turned out quite nice - not flaky/greasy like southern US biscuits, but light and soft like Canadian biscuits. I ended up with 24 small biscuits.

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Reviewer:

chvickers

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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Reviewed: Dec. 22, 2005

heavy,dry,and thick.

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Reviewer:

MIZTIQGIRL


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Reviewed: Apr. 14, 2003

A rather boring biscuit...took much longer to cook than directions said, and was lacking something.

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Reviewer:

HAGANRD


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Reviewed: Mar. 17, 2003

good taste, not so good aftertaste! I like them

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Reviewer:

SKATEGYM


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Reviewed: Feb. 18, 2003

This is the best recipe that I have used to make baking powder biscuits. I have added 1/2 cup shreded chesse to the recipe to make cheese paking powder biscuits I will be using this recipe for all my baking powder biscuits

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Reviewer:

GORDON2003

	Cooking Level: Expert Living In: Toronto, Ontario, Canada
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