The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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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Cooking Level: Expert

Home Town: Piper City, Illinois, USA
Living In: Marion, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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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Cooking Level: Intermediate

Home Town: Durand, Michigan, USA
Living In: Houghton Lake, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 25, 2009
wonderful, taste like the country store (where you eat).
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Cooking Level: Expert

Living In: Alexandria, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 25, 2009
great biscuits,just like my southern relatives make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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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Cooking Level: Expert

Home Town: Pasco, Washington, USA
Living In: Richland, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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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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Cooking Level: Expert

Living In: Katy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
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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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 21, 2006
These weren't that great. They didn't raise well and didn't have a real good taste.
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Cooking Level: Expert

Living In: Scott Depot, West Virginia, USA

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