Reviewed: Dec. 6, 2011

I love to bake biscuits and have several recipes but decided to try out a new one. These biscuits were awful! They looked great and browned nicely but they did not have a good taste at all. My husband gave the thumbs down and so did I.

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Reviewer:

jnstainb

Reviewed: Oct. 13, 2011

Wonderful, flakey biscuits, they are great straight from the oven, or cold, this is what I'm using for biscuits and gravy from now on! Thanks for sharing!!!

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Reviewer:

Julie in Wyoming

Reviewed: Sep. 16, 2011

These biscuits are the best! Light and fluffy. Almost like my mamaw's.

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Reviewer:

homemaker5

Reviewed: Sep. 3, 2011

These biscuits are AWESOME! I did as another reviewer suggested and added extra baking powder and salt to my regular all purpose flour mixture and they came out perfect. I do not bother rolling them out, I just spoon in heap on to sheet. They were dense but fluffy, and crispy on outside but moist on inside, just the recipe I was searching for. Perfect to serve with creamed chipped beef or sausage gravy, or just with a pat of butter or just by themselves. Thank you for posting!

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Reviewer:

AngloSaxonGyrl

Reviewed: Jul. 10, 2011

Way too much buttermilk in the miixture. The first batch was a useless heap. Tried again , reducing the buttermilk by 1/4 cup, better but still way to wet. Taste of baking soda is overpowering. My better half asked me NOT to make these again.

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Reviewer:

Suzanne`

Reviewed: Jun. 14, 2011

I suppose if I used self rising flower, they might have been better. I only had bisquick on hand and I really needed to use my buttermilk. (it was fresh that I had from making butter) I cut recipe in half and used 2tsp of baking powder b/c Bisquick already has a leavening agent in it. I used a whole tablespoon of sugar and a cup of buttermilk and followed the rest of the directions the same. I normally follow recipes as written before I review them, but in case youaree in a pinch like I was, then you should still get good results. It's still not quite what I am looking for in a biscuit, but better than any I have done so far. Oh and they taste even better with my fresh made whipped butter on top!

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Reviewer:

wenonah

Reviewed: May 7, 2011

I have been trying for all ten years of my marriage to find a good recipe and this is it! Thanks for posting and thanks everyone for all the tips! Use shortening, self-rising flour, use buttermilk and don't over work. I love these and so does my family.

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Reviewer:

Peggy

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Cooking Level: Intermediate

Reviewed: Apr. 1, 2011

Yeah! Never in my life have I been able to make biscuits, and I'm a good cook, UNTIL I tried this recipe. Everyone was pleased. Perfect. I did follow another's tip to refrigerate the dough for several hours. Thanks!

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Reviewer:

Tara

Reviewed: Mar. 29, 2011

No flavor, very bland.

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Reviewer:

kbear1216

Reviewed: Mar. 28, 2011

I'd give them 5 stars if they'd had risen more. And I patted the dough to at least 3/4"-1" thick. The flavor, however, was great. The bottoms were kind of crispy, but not in a bad way. I baked them on a silpat-type sheet, so they didn't stick. As per other raters, I brushed the tops with melted butter and not buttermilk. The inside of the biscuit was so light and delicious. This was the first time I've ever made buttermilk biscuits (with real buttermilk), and if I ever happen to have buttermilk on hand again, I'll try this recipe again.

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