Reviewed: Oct. 25, 2009

I wish I had taken the time to read the reviews, definitely needed the salt!! Very bland and tasteless without it.

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Katie's Kitchen

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

This is a good basic biscuit recipe. As other people have posted, I added 2 tsp. of salt and 2 tsp. of baking powder to all-purpose flour instead of using self-rising flour. I also used butter in place of the shortening. I froze about 2/3 of the biscuits before baking, so hopefully they turn out as nice as the fresh ones!

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Christina

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Reviewed: Oct. 6, 2009

This is my all-time favorite biscuit recipe. I prefer to use unsalted butter instead of the lard for nutritional reasons as well as using the site's recipe for self-rising flour and substituting with homemade baking powder made from baking soda and cream of tartar. They freeze and cook well, if slightly flatter and domed.

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Christine

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: New York, New York, USA

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Reviewed: Oct. 3, 2009

I made this recipe with advice from previous reviewers. I used all purpose flour (and the extra 2 tsp. baking powder), made them into drop biscuits (because the dough was very sticky), and brushed the tops with melted butter before cooking. The taste was fabulous, and the texture was light and fluffy. I will definitely make these again!

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Phat-Tats

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Reviewed: Sep. 22, 2009

I mix all dry ingredients then take out 1/2 cup to work in while I am rolling them out. worked great still had leftover flour. I flatten them out, then fold over and over. The dough should be light and workable. THats why you hold out the flour. I had no problem with sticky dough..Put them touching on the pan and they will rise good. I use an iron skillet. I seperated the dough and added colby cheese chunks and a sprinkle of garlic to half..delicious.

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SEEKER2

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Reviewed: Sep. 7, 2009

the dough was way too sticky. i had to add a significant amount of flour to even touch the dough.

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Lindsey

Home Town: Danville, Virginia, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Jul. 4, 2009

These tasted the part but the dough was way too sticky to roll out. Not sure if this was because we did 1/3 of the recipe. However, we prepared them as drop biscuits which worked out fine. Instead of using buttermilk, we followed the recommendation of other reviewers and brushed the tops with melted butter before baking.

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Stacy

Cooking Level: Intermediate

Living In: Ludlow, Shropshire, England, U.K.

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Reviewed: Jun. 18, 2009

I used to bake biscuits for a fast food restaurant and I have some tips for those of you that have never made biscuits or that are struggling to get them right. 1. Never over-work your dough. Mix it only as much as you absolutely have to or it will be tough. 2. Don't add too much flour! flour can be affected greatly by the humidity in the air so what works today may not work tomorrow. Biscuit dough should NOT be easy to work with, it will be pretty sticky. If you add enough flour so that it is easy to work with your biscuits will be dry. 3. Your shortening should be left in small chunks (about the size of a pea) so that your biscuits will be flaky. You can substitute a little butter for part of the shortening to give a richer flavor but your biscuits won't raise as well. 4. Roll your biscuits to at least 1/2 in thickness (or more) to have nice high biscuits. When you cut them push straight down and straight back up. Twisting the cutter will cause your biscuits to raise unevenly. This is a good biscuit recipe, flaky and delicious but I'm still looking for the perfect flavor.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: May 3, 2009

We love these biscuits. I particularly love that I can bake 1/2 the recipe for dinner and freeze the other 1/2 for baking later.

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justme

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

This was a nightmare. The dough was very sticky. In order to roll it out, I had to add lots of flour to the sheet, and it still stuck like crazy. The taste was nothing spectacular, the texture was dense, not light & fluffy. Surely not a keeper for me.

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okiescrapper

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Reviewed: Mar. 18, 2009

These biscuits are pretty good but I wish that they were a bit drier in texture. My non-biscuit liking son loves these though and that is saying alot! I used all-purpose flour rather than self-rising so I did what one of the previous posters suggested by adding extra baking powder and salt to the recipe.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Feb. 28, 2009

these have a great taste but do not turn out looking that great. that is why i gave it 4 stars and not 5.

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ziadella

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Reviewed: Feb. 24, 2009

These biscuits were great. Light and fluffy and perfect with fried chicken. I didn't change a thing. Thanks

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 21, 2009

Kind of powdery, but delicous all the same.

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phibie

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Reviewed: Jan. 16, 2009

mine turned out flat and rather tasteless.

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Stacy9216

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

This is perfect for me! I love homemade bread, and occasionally whip out the breadmaker, but I'm not much on making it from scratch. I don't have the patience for rising, punching, rolling, punching, rising...This was quick, easy, and they are so light and fluffy. DELICIOUS. It makes homemade bread a possibility for me.

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laurie

Cooking Level: Expert

Living In: Ocean View, Delaware, USA

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Reviewed: Sep. 30, 2008

These were really easy and delicious. I don't keep self-rising flour around so I made my own (4 cups flour, 2 tsp. salt, 2 Tbsp. baking powder) then followed the directions, though I didn't brush them with buttermilk. The were terrific.

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Sep. 13, 2008

I substituted 2 cups of wheat flour for white flour. The biscuits did not rise very well. I tried to make a healthier version. They tasted ok. Just stick to white flour.

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Chef Sheik

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

Simple, light, and delicious! I cut the biscuits with a can, which worked great. I forgot to brush the tops with buttermilk, and they still turned out nicely. But don't expect them to get very golden-- they can be totally white but done to perfection.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Aug. 24, 2008

My family can't enough of these. OMG! These are great. I did not have self rising flour so I added extra baking powder and salt. I also brushed the tops with melted butter as soon as they came out of the oven. This recipe will be a staple in our house!

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OTWIFE

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