The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2009
These are AWESOME!!! Quick, easy, moist. I made them according to recipe, but think butter flavored shortening would be nice, too. The flavor is delicate and pairs well with just about anything---pasta, chicken, soup. We had ours as an accompaniament to spaghetti and sauce and salad. I made them very large and popped them into the oven right before I poured the pasta into the boiling water. Just as I finished draining the pasta they were ready to come out of the oven. They are yumm-o with honey, a dollop of butter, jam. Wouldn't these be a nice treat for your family at breakfast, paired with eggs, bacon and hot tea?!??!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2009
These were very tasty, and easy to make. I needed biscuits to go with a fried chicken birthday dinner for our son. I actually made another biscuit recipe on here first, and it didn't turn out well at all. I had just a few minutes left before the family was going to arrive for dinner. I had printed this recipe also, so immediately started another batch using this one. I left out the tartar and used butter instead of shortening and they turned out perfectly! Very fluffy and moist, I brushed them with honey butter and everyone loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 16, 2009
These are the best biscuits I've ever tasted! We have a lot of food allergies so I had to substitute palm oil shortening for standard and almond milk in place of regular cow's milk but they were still awesome! I will never use another biscuit recipe! I'm looking into the other recipes by this cook because these were definitely a 5 stars!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 24, 2009
very easy and taste great I put 1/2 cup wheat germ in place of 1/2 cup flour in double recipe and they are tasty with a crunch from the wheat germ try it its great everyone loved them
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 15, 2009
the best and easiest biscuit around! i made this with sausage gravy and my picky eaters loved it! im on a tight budget and when i saw how great these came out, i made lots more. awesome!
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L

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 7, 2009
This was very good, had a great flavor, reminded me of my grandmother's biscuits. Definitely a keeper, thank you!
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 29, 2009
Perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 5, 2009
these were great. Turned out perfect
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 24, 2009
This recipe does the job! I wanted a drop biscuit with no buttermilk, and this is it! Be careful with the salt, be sure not to add more than the recipe calls for. I like my strawberry shortcake biscuits slightly salty, so I added a bit more than called for, and that turned out to be a mistake. It's already slightly salty, no worries! I make this with butter, and they turn out terrific! For Shortcake usage, I also double the amt of sugar, and add a touch of vanilla with red sanding sugar over the tops. Heaven!
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Cooking Level: Expert

Home Town: Bandon, Oregon, USA
Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 9, 2009
This recipe is delightfully malleable...I have 4 kids and can't run to the store if I'm missing an ingredient (which I always discover halfway through the recipe preparation!) so I invariably have to just make do...I never have cream of tartar, so I just omitted it. Also, we're pretty health-conscious and try to be frugal (2 things that don't always mix), so I switched out one cup of flour with whole wheat, added 1/4 cup of flax seed, increased the milk to 1 cup and substituted a Smart Balance 50/50 stick for the butter. Admittedly, the white version is slightly more "down-home" than the wheat, but worth it for the health benefit and still LOVELY--crunchy on the outside, the inside melts in your mouth!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 12, 2009
Wonderful recipe; biscuits are so fluffy and velvety inside with a nice flaky crust on the outside. This is the only way I make biscuits these days. I've substituted buttermilk for the milk...always delicious! I also brush the tops with melted butter/shortening, cream, or buttermilk before baking. Great for any meal of the day, even for snacks! Thank you for sharing your recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 10, 2009
The biscuits alone don't have much flavor but I used these as the base for cheddar biscuits. I mixed in about half a cup of shredded cheddar cheese. On top I brushed a garlic butter that I made. 1/4 cup butter, dash white wine, and about a teaspoon of fresh minced garlic. When the biscuits come out of the oven, brush the tops with the butter mix. The garlic stays in the bottom of the pot but the flavor is on the biscuits. Really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 31, 2009
These biscuits came out great! I used butter instead of shortening and used buttermilk instead of milk, because I was out of regular milk. 450 degrees for the first 5 minutes, I turned the temp down to 400 degrees and baked for 7 more minutes---Thanks for the receipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 18, 2009
very tasty. (i love plain tea biscuits) I mixed the first ingredients using my new kitchenaide mixer with the dough hook when putting in the chilled cubed butter (substituted same amount of butter for shortning) I also didn't have cream of tatar so i left it out. i also turned the oven down to 400 for about 10 minutes until lightly brown and they came out perfect, buttery and flaky. Even cooled down they were pretty good.
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Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 27, 2008
The flavor was great, but the texture was that of sawdust. I followed the recipe exactly, and the biscuits were very dry and crumbly. I will use this recipe again for Strawberry shortcake, but not as a drop biscuit "side".
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Cooking Level: Expert

Home Town: North Canton, Ohio, USA
Living In: Avon, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 25, 2008
Super easy, super fast and so yummy with butter and honey! Not as good once they cool off or the next day, though. My family is begging for more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 19, 2008
I have made these twice now in the past week. My husband loves them. They are light and fluffy. I didnt have cream of tartar so just left it out. The first time I added grated cheddar cheese. Very yummy. The second, as we were having spaghetti I added a bit of oregano. Not quite as good but were still good. They are still tasty the next day.
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Cooking Level: Intermediate

Living In: Pitt Meadows, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 7, 2008
It had a wonderful flavor, and was really easy to do.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 7, 2008
This worked great in a pinch (for time and ingredients) but I wasn't terribly impressed with the final product. They were somewhat dense, and I was anticipating something fluffier...additionally, they're not terribly attractive on a plate. I guess it's back to rolled biscuits!
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Photo by MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 14, 2007
They are rather good when they're hot, but when cold I didn't really like the taste of them. Honestly, I think the dough tastes better than the baked biscuits. I definitely have other biscuit recipes that I like much better.
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