Reviewed: Apr. 12, 2012

I am afraid to even try these without using baking soda or baking powder, how can they raise?

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Reviewed: Mar. 18, 2012

Not sure what the bad reviewer did wrong but these biscuits are so good. I love them. They are tender, nice flavor, fluffy, and buttery. Keeper file.

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DIEM

Reviewed: Feb. 17, 2012

Excellent biscuit! I have been using this recipe since 1998. However, I use 2 T. of sugar, 1 c. of buttermilk and 1/3 c. of cream. Place all-purpose flour in a flat dish, scoop sticky dough onto flour, dust and pick up in hand and form biscuit. Handle very little. Place biscuits next to each other TOUCHING in greased pan! Brush with melted butter when removing from oven.

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Reviewer:

Shearone

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Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Jun. 22, 2011

These biscuits were delish, I made them for lunch to serve as the outer of our sausage and egg sandwich and both my husband and his friend couldn't get over how moist and tasty they were. I also found the recipe very easy to follow although I did use regular flour with some baking powder added. I will definitely be making these again.

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Reviewer:

NITAP

Cooking Level: Intermediate

Living In: Petawawa, Ontario, Canada

Reviewed: Apr. 17, 2011

I LOVE THIS RECEIPE I NOW MAKE IT QUIT OFTEN!!!!!

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Artisha Pacheco

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Modesto, California, USA

Reviewed: Oct. 10, 2010

Very good recipe . I don't use a cookie sheet pan , my mom taught me to cook them in a cake pan...this forces them to rise and not flatten out like cookies

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Reviewer:

genebob

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 1, 2010

These are simple and good.

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Reviewer:

melod2020

Reviewed: Mar. 22, 2008

These biscuits are wonderful. I have made them several times and they are fluffy and have an unbeatable flavor. I am unsure why others have given this recipe so little credit, but one suggestion is to turn the oven temp down so the bottoms don't burn. Also, you could half the sugar but other than that these are so good!

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Reviewer:

Jessie

Cooking Level: Expert

Reviewed: Jan. 27, 2008

I read the recipe,followed it and realized it called for one cup of buttermilk. With the one cup of buttermilk,the biscuits came out flat and hard, had I put two cups, it would have turned out better.

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Reviewer:

Jean

Reviewed: Jan. 16, 2008

Loved 'em. Review #1 is right, they are sweet, but that doesn't detract from the overall flavor. The recipe called for self-rising flour which I have never used. I accommodated by using 2 tsp. baking powder and adding salt. They turned out very wet and huge. The flavor is very good and baked solid, but still moist. Next time I will add a bit more flour and make more than only 4 bisuits out of the batch.

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