Reviewed: Mar. 4, 2012

Where is the butter flavored shorting I couldn't find it...

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2 users found this review helpful

Reviewer:

Reviewed: Aug. 11, 2011

Great recipe! Buttermilk biscuits are a classic and they're a great side with just about anything or all by themselves! I added a little bit of baking soda and added 1 Tbsp. of sugar. I also upped the buttermilk to one cup. I let the dough chill wrapped in plastic wrap for a couple of hours before rolling it out on a well floured surface. These were fluffy and delicious - great topped with honey, butter, or jam!

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29 users found this review helpful

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Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 8, 2011

These biscuits were not good at all. Very bland.

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5 users found this review helpful

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Andrea

Reviewed: May 25, 2011

Don't roll out the dough for tender biscuits - just gently pat the dough down to the thickness you would like it, and then cut without twisting so the biscuits will rise to their potential. I used butter instead of shortening - the biscuits were okay - but I'd like a little more tang of the buttermilk.

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7 users found this review helpful

Reviewer:

A. Sheffield

Reviewed: Apr. 13, 2011

These are the best biscuits! They are as good as the ones at Knott's Berry Farm! I did add the 1/4 tsp baking soda. They turned out light and fluffy and delicious. I have been on a quest for years to find the best biscuit recipe, and here it is.

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5 users found this review helpful

Reviewer:

Mimi

Reviewed: Jan. 15, 2011

This recipe is ok, but for some reason when I made it they didn't rise and they tasted awful. I tried again with self rising flour and cut out the all purpose and baking powder and they came out much better.

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18 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Expert

Living In: Dalton, Georgia, USA

Reviewed: Jan. 14, 2011

These didn't rise like I wanted them to. I may try them again with more levening and see what happens..

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5 users found this review helpful

Reviewer:

Sylvia C.

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 26, 2010

Ok, It does make 10 Biscuits, but they are small ones. I made the thickness a little more than 1/2 inch. I still want a taller Biscuit. They were delicious with butter and jam. I would make again, but try different thicknesses.

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4 users found this review helpful

Reviewer:

Murphreport

Reviewed: Oct. 19, 2010

I am giving this recipe five stars because though I had to substitute the butter flavored shortening with regular shortening, they were still awesome! I think it would DEFINITELY be five stars had I had the butter shortening. If you have to use regular shortening, I would recommend upping the salt to 1/4 teaspoon to compensate for the flavor lost when not using the butter shortening. BTW, this is the first time my biscuit making has been successful and I have tried umpteen times in the past until I finally gave up and bought the Pillsbury frozen ones. I now live in Ireland where the Pillsbury biscuits are not available so I gave biscuit making another try with this recipe. My southern husband, after 26 years of marriage, finally has biscuits like his mom used to make!

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10 users found this review helpful