Reviewed: Mar. 2, 2005

Well now, these were just terrible. I made them exactly as directed, and they were very pretty. They also taste like fluffy balls of flour. What a disappointment after such a nice presentation! I got the "yuck face" all across the table, so I'm glad it was just family. I would have been embarrassed to serve them to guests.

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 1, 2005

they looked good, but they were so bland! i had a feeling they would be, based on other reviews and the lack of salt in the recipe. i wonder if the recipe was supposed to call for salt instead of sugar...?

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jingo55jo

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Reviewed: May 18, 2004

The dough was nice to work with, but the biscuits did not rise well. They are not light & fluffy & are bland. Pioneer baking mix makes a better biscuit. Wouldn't make these again.

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1 user found this review helpful

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Feb. 2, 2004

These were awesome!! I am usuallya bisquick gal bc its so easy but these are just as easy only better. They did lack a little in flavour if you plan on using them with a butter/preserve mix but if using with gravy they are awesome. A definate keeper that I will experiment with to add more flavour!

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SWEETANGEL23604

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Reviewed: Feb. 1, 2004

I've tried making buttermilk biscuit for several times, and this recipe is the best I've had so far. The texture was so soft and moist. I didn't roll out the dough cause I was in a hurry preparing dinner, instead I used a 1/3 cup to spoon out the dough and made it a drop-biscuit (instead of roll-out biscuit). Thanks for sharing this WONDERFUL recipe. Will make & bake again anytime soon!

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THUNDERKATZ

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Surabaya, Jawa Timur, Indonesia

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Reviewed: Nov. 26, 2003

The texture was ok, but I found the taste to be very bland. Not what I was hoping for at all.

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SarahRachel

Cooking Level: Intermediate

Home Town: Orange, Connecticut, USA

Living In: Gretna, Virginia, USA

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Reviewed: Aug. 25, 2003

Really good and tender. Super easy!

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Ronda Coyle

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Poway, California, USA

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Reviewed: Apr. 28, 2003

I've searched for a long time for a buttermilk biscuit recipe that makes a biscuit that was fluffy and full of flavor. THIS IS IT! For those having trouble, I suggest kneading very lightly, as too much kneading makes them tough. Also, I knead and roll them out in all-purpose flour because the extra self-rising flour seems to give them an acidic taste. Good biscuits require practice and close attention to detail, but are far worth it, especially in comparison to the ones that plop out of a round tube.

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4 users found this review helpful

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RENEE STUART

Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA

Living In: Bitburg, Rheinland-Pfalz, Germany

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Reviewed: Apr. 5, 2003

I was all excited about it until I ate it. No fluff just a taste of too much of something. Just alot of flour. No instructions on what size to make them or how much to need the dough. Thank God I new to put flour on the conter to roll out. I won't make again.

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MEEMAWS4

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Reviewed: Jan. 19, 2003

Really good. My family enjoys it, but you can cut back on the butter a little.

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2 users found this review helpful

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JUBBIE543

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Reviewed: Jan. 7, 2003

These were just ok. They spread out, which surpised me, and that made them too thin. The flavor is sort of bland too.

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2 users found this review helpful

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KCHOSKINS

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Living In: West Columbia, South Carolina, USA

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Reviewed: Nov. 22, 2002

I'm trying to remove my rating for this recipe. I never made this one.

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lbsmom

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Reviewed: Nov. 12, 2002

These biscuits tasted okay, but I think I rolled them too thin. Also, I live in Denver, so I didn't know if I needed to take the altitude into account. First time I made homemade biscuits,I had fun making them!

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8 users found this review helpful

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samfam924

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Reviewed: Oct. 12, 2002

Bland and boring. Good biscuits these ain't.

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10 users found this review helpful

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BRETTCAM

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Reviewed: Apr. 13, 2002

Tasty, quick and easy, what more could you ask for? Tks for sharing the recipe.

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JOKOCHUMMEN

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Reviewed: Mar. 25, 2002

These biscuits are GREAT! The only complaint I have is how sticky the dough is at the final stage. It was just a little difficult to roll out. I had to consistently sprinkle flour to keep from sticking. Other then that little problem .. they are FANTASTIC! To keep them moist ... they must be placed immediately after cooling in a storage container. :)

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LINABEANS

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Reviewed: Mar. 25, 2002

These biscuits turned out very tender and flaky, but not very tasty, they needed salt and maybe baking soda. My husband and I thought they tasted more like rolls than biscuits. I don't think I'll make these again.

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15 users found this review helpful

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JULIE E WARNER

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Reviewed: Feb. 14, 2002

All I can say about these are "WONDERFUL!" I had been looking for a recipe that tasted like old fashioned biscuits and this was it. The only thing I changed was brushing the tops with butter instead of buttermilk. We loved the buttery salty taste on top of the biscuits. These rose beautifully. Looked like the ones on TV. Picture and taste perfect. OH and these freeze great! I tested them. I got to the cut dough part and froze individually on a sheet and put in bag. Then when I wanted a couple I just put directly in oven and baked as instructed. Yum!!!! Thank Sandra for posting this recipe. Sherry from Tennessee

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MAMA2BEARTN

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Reviewed: Nov. 11, 2001

Thank you Saundra, you are right, the biscuits are easy and delicious but you forgot one thing... they are addictive..MMMMMM SO GOOD TOO Everyone enjoyed them, will make them often.

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CHARTREUSE

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Reviewed: Sep. 21, 2001

These biscuits are delicious! I've tried many recipes to find the perfect texture and these are the ones! I used heavy cream instead of buttermilk. I also let them sit on the sheet pan for about a half hour before baking and that caused them to puff a little and rise very nicely when baked. Definitely a keeper.

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21 users found this review helpful

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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