amazing. easy. very tasty. kids loved them. I used buttermilk once, too.

These are great biscuits.The dough was so wet I did add a little flour to stiffen it up some.Some reviews said to bake in the butter,some said not to bake in the butter.I choose to bake them in the butter.They sure are fattening like this but boy are they good.I will be making these again and again.Not too often though because they are so fattening with all the butter.But once or twice a month will be good.I am so glad I found this recipe.

excellent made as stated an these are the best biscuits we have ever had, and they are flavor full.

Do NOT bake in the butter! It will turn out crispy and oily! Good flavor though.

I felt like treating my family to a homemade breakfast this morning and was going to cheat on the biscuits but didn't have any biscuit mix so I used this. I used half cream and half milk for my version and otherwise followed the alternate using the all purpose flour. I was a little scared by how wet the batter was but turned it out onto a floured surface, kneeding a bit more flour into it and it made up just perfect. Dipped in butter (I used half the amount as I originally planned to make half a batch) but did not bake in it the butter. Still came out fluffy, flavorful and delicious! I shall be using this again! =)

great just as is! i never thought biscuits without butter or shortening cut into the flour could be so good.

These are the BEST biscuits ever! I followed exactly as stated and my family could not get enough of them until we ran out! Way to go!

Oh so yummy.. I added a little garlic powder to the melted butter, so you can even made garlic knots from them... Guaranteed hit with the family!

mmmm I loved these biscuits! I have not made biscuits since Freshman year in my cooking class.. Our group totally ruined the biscuits, so ever since then I'd been scared! lol But these were simple and tasty and I look forward to making them again!

I don't know where people are getting bland from - I made these exactly as listed (using the self rising flour substitute) - and yes...you bake them in the butter. These were by far the simplest best tasting biscuits I've ever had. Because of my oven, I left them in for about 14 minutes, then broiled for about 1 min (or less) to get the perfectly brown top. Buttery with a perfect crisp. I can't say enough about these!! ADDED NOTE: Tonight I made these again with pasta and sliced them as breadsticks instead of squares. I cut the sugar in half, added 1 tsp each of garlic powder, onion powder and italian seasoning. Then I added 1/4 cup grated parmesan cheese. Right before the broil, I generously sprinkled parmesan on top. Really tasty!

My family didn't like these at all, and my boys and husband are all bread lovers of any kind. They had no flavor and had the texture of hockey pucks. I would suggest putting some salt and maybe herbs inside them for flavor.

Did not like the taste of these at all.

I needed something quick to serve with dinner and this fit the bill. It was decent and it baked up quite nicely. I doubt I'd look forward to serving these to guests but I use it again for a quick dinner.

VERY sticky dough, I added what felt like a ton of all purpose flour just to get them off the cutting board after slicing them. I didn't have self-rising flour so I used the tip at the bottom of the recipe. They did rise some, enough to look like a biscuit. They were a bit bland, but with gravy or butter and honey, they are just fine. All in all, a decent recipe for biscuits in a pinch. Thanks!

very good, not too rich but full of flavour. simple to make as well. added rosemary and some crumbly cheddar cheese to the top before baking and came out absolutely delicious. thank you for the wonderful recipe.

Best used with soups or other dishes where there is juice. Makes 9 biscuits.