Reviewed: Nov. 9, 2009

These are the best biscuits I have ever made, and I have been cooking at least 55 years. I did use lard in them, and left them pretty thick when I cut them. Only got about 6 or 7, but that was enough for the two of us.

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Reviewer:

Shirley Reeves

Cooking Level: Expert

Home Town: Piper City, Illinois, USA

Living In: Marion, Indiana, USA

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Reviewed: Nov. 4, 2009

~I just recently started making my own homeade biscuits (this was 1 of 3 recipes that I've tried recently..) I've been trying to duplicate a recipe that comes close to 'Cracker Barrel's' biscuits & this is probably the best. In my opinion~they taste even better than theirs. I've never had any luck w/rolling out dough, but I've finally mastered it~this recipe is quick, easy & the biscuits are super fluffy (the buttermilk makes it..also the 'Butter Flavored Crisco' too) I doubled the recipe & used a flour-rimmed glass (have to buy a biscuit cutter now..) to cut them & placed one biscuit on top of the other (I also put a little pad of butter in between the biscuits) This way they pull apart easily & the presentation looks great too.I have a very hot oven & lining the baking sheets w/parchment paper is a big help too (nothing worse than a biscuit w/a bottom that is too dark..) My family loves these & so far this is my favoirite biscuit recipe!

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Reviewer:

Julie

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Reviewed: Oct. 9, 2009

I'm very liberal with substitutions and modifications, especially to use what is in the pantry. I stayed close to the original the first time and used plain Crisco. The second time I added the baking soda as suggested in another review. I increased everything by fifty per cent for a larger batch and I rolled the dough a little thicker the next time for higher biscuits...maybe 3/4 inch. Its a very useful recipe for me to make quick and easy biscuits. Thanks.

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Reviewer:

Bill Cromwell

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

Living In: Houghton Lake, Michigan, USA

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Reviewed: Sep. 25, 2009

ok, first time i tried it i used regular crisco and along with homemade buttermilk..blah! did not have buttered flavored crisco. next time i used our homemade buttermilk again (got it from making homemade butter with my kids) and cut in regular butter instead..yum!! will make this over and over forget those store bought tubed ones. i will also try and spoon it in and not knead while dough is still moist. this is a great base. thanks! wanted to give it 4 1/2 stars but don't see it in the rating.

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Reviewer:

sher1smith

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Reviewed: Sep. 24, 2009

Excellent recipe. The aroma from the biscuits baking was fantastic. The biscuits came out fluffy, full of buttermilk flavor. I added as per other viewers a 1/4t of baking soda. I tasted the batter and was a little flat - so I added 1T of sugar. Reviewers of recipes please take note that every temperature in baking recipes may not be applicable for where you live. Also every oven is not the same (you have to know where your "BEST BAKING" spots are in your oven. I baked my batch on 400 and they baked for 15 mins. Congrats to Ms. Coleman on an excellent recipe.

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Reviewer:

Carolyn, Douglasville, Ga

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Reviewed: Aug. 25, 2009

wonderful, taste like the country store (where you eat).

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Reviewer:

Lucy Leigh

Cooking Level: Expert

Living In: Alexandria, Indiana, USA

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Reviewed: Mar. 25, 2009

great biscuits,just like my southern relatives make.

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Reviewer:

ginny

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Reviewed: Jan. 28, 2009

Not too bad. I would have liked if they'd come out just a little fluffier, but they tasted good.

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Reviewer:

RRSPANGLE

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Reviewed: Nov. 15, 2008

These were the best buttermilk biscuits I've ever had, and they were so easy to make. The dough seemed a bit too dry when I was mixing it (although this might have been because my two year old was "helping" add the flour) so I added a splash extra of buttermilk. Other than that, I followed the recipe exactly, and they turned out fluffy and wonderful.

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Mar. 16, 2008

Biscuits aren't complicated, but this was a quick and easy recipe for my six year old daughter to help with. The biscuits were yummy and good enough to add to my own little collection. :-)

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Reviewer:

Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Nov. 2, 2007

great biscuits. my husband and I really liked them. flaky and tasty they quickly became our family favorite!

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Reviewer:

mrs. elliott

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Reviewed: Sep. 9, 2007

Usually when you use buttermilk you need baking soda. This basic recipe is good but needs about 1/4 tsp. of baking soda and then they will rise properly.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 25, 2006

We loved these biscuits. They are thinner than some, but they have a delicious flavor. My husband says they are just like his grandmother used to make.

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