Reviewed: Nov. 25, 2009

Delicious! I will keep experimenting with this recipe to try getting them more moist (a bit on the dry side). I sifted the flour, and they came out really fluffy; perhaps contributing to the "dryness" though. I actually flattened the dough to about 1/2" thick and then used a green bean can to cut out biscuits. I put them on a baking sheet about 1" apart and spread some bacon drippings on top of each biscuit before baking. YUM!

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mia

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Reviewed: Oct. 4, 2009

Finally a biscuit recipe that is worth making! I made this twice and need to review both. Friday night I made them just like the recipe said and found them, although very tasty, to be somewhat dry and crumbly for my liking. I baked them in a cast iron skillet that had been oiled with bacon grease as that is what my grandmother used to do. I baked them again this morning only THIS TIME I made the adjustment that others had suggested and I used One cup of buttermilk, this will make the dough very moist / mushy. I plopped the dough on a flowered counter top and flattened out to about an inch thick & then cut out the biscuits. Baked them the same as I did the first time and a few minutes before they were done brushed bacon grease on the tops to give them a golden color (you could use melted butter / margarine) This made all the difference in the world! Hubby was thrilled as was I and we were little piggy’s this morning at the breakfast table! I cannot see myself baking biscuits with Bisquick ever again!

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Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Jul. 27, 2009

I used to avoid making biscuits, but these were very good and easy. Hubby loved them!

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cookinteacher

Cooking Level: Intermediate

Living In: Clayton, North Carolina, USA

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Reviewed: Dec. 20, 2008

THE BEST BISCUITS I'VE EVER MADE!They're so good...i use regular milk instead of butter milk and it works just fine. I'll be using this recipe a lot more.

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vickylou

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Reviewed: Oct. 19, 2008

I made the recipe exactly as directed and the only thing I would change would to add salt like another reviewer said. Thanks for the recipe. I will be making this again.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Reviewed: Oct. 11, 2008

Easy and fast. I made mine into small patties and the only problem I had from the original recipe was having to cook them about 5 - 10 minutes longer than indicated.

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BTHNYBEL

Cooking Level: Intermediate

Home Town: Moselle, Mississippi, USA

Living In: Petal, Mississippi, USA

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Reviewed: Sep. 28, 2008

I am giving this recipe 3 stars b/c I liked the flavor, but they were very dry. They fell apart when picked up, and I followed the recipe exactly. I'll keep looking for a flaky, buttery biscuit.

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jillbo

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Reviewed: Sep. 19, 2008

Hmmm. A good concept (I HATE rolling and cutting biscuits!), but not for me/us. Made half a batch of these last night to go with the beef shepherds pie VI by Jacquie (on this site). My bf didn't care for them at all (but he is picky about biscuits - only likes them soft and moist, not dry and crumbly). I also didn't care for them. The texture was a tad too dry for me. I admit that these biscuits are very similar to the KFC ones (which I do like - go figure!). To assemble, I rolled the dough into 6 small balls, placed in a greased (round) baking dish and baked for 10 minutes as directed. I'd suggest shaping each biscuit into a patty or dropping by tablespoonfulls per the poster's instructions (I was hoping that the balls would flatten as they baked, but they didn't). I'd also suggest brushing each biscuit with melted butter as these did not seem to taste "buttery" at all to me. Oh well. Thanks for sharing anyways!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 31, 2008

Quick, easy, tasty biscuits.

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MELISANNE

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Aug. 28, 2008

Awesome biscuits. Taste like a true southern biscuit.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Aug. 7, 2008

These biscuits use my favorite kind of milk--buttermilk! You can really tell a difference between these and the others that don't!

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cookiecoco

Cooking Level: Expert

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Reviewed: Jun. 29, 2008

I have to say these biscuits are just like my grandmother used to make. I used the suggestion of adding 1 tbsp sugar and 1/2 tsp salt, also used whole cup of buttermilk instead of 2/3 c. My granny made the best biscuits and unfortunately never got a chance to teach me how to make them. I have looked and looked for years for recipes similar to hers and this one is it! They tasted exactly like she used to make!

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MandaRue

Cooking Level: Intermediate

Home Town: Hazard, Kentucky, USA

Living In: Chavies, Kentucky, USA

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Reviewed: Jun. 22, 2008

Hands down the best biscuits I have ever had!!! My husband said they were better than his mothers...and he always brags about those! Thanks for all the suggestions. I have made this with skim milk and buttermilk. The skim gives it a lighter texture and taste...the buttermilk makes it taste just right. I use the measurements in the reviews for using all purpose flour and add a pinch more salt and sugar! Brush with BUTTER before baking and again after! (No one is on a diet here!)

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misss_e

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: May 30, 2008

These are great... I make them all the time. My suggestions to those interested... moisten your hands with oil and then form the dough into decent sized biscuits (I never flour my hands anymore). I would also suggest... do not overwork the dough or the consistency of the biscuit changes. Great recipe... yummy biscuits!!!

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DitzyDame

Cooking Level: Intermediate

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Reviewed: May 10, 2008

These were heavenly...I will never buy store bought biscuits again! (I did have to add about 1 cup buttermilk to get the dough to the proper consistency.)

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j.e.dore

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Coronado, California, USA

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Reviewed: Apr. 8, 2008

So simple and good:)! I didn't have self-rising flour so I made my own. 1 cup all purpose flour + 1.5 tsp baking powder + 1 tsp salt.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Mar. 1, 2008

good recipe,easy to add other spices or even meat to{bacon biscuits or garlic biscuits-yummy}thanks

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Nov. 23, 2007

Very good & very easy. Subbed whole milk with lemon for the buttermilk. I usually only use real butter but with all of my Thanksgiving baking I am out so I used margarine. Added a little sugar. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

Wonderful! Buttery, soft and so easy. My kids loved them. I used a timer to be sure they wouldn't over bake and they were perfect.

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CherylBoo

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Reviewed: Oct. 14, 2007

This recipe is extremely flat, and I followed it thoroughly. Perhaps this biscuit dough would be good rolled out thin for a pot pie crust but it does not make a good flaky biscuit.

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kybluestocking

Cooking Level: Intermediate

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Buttered Biscuits

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