Reviewed: Jun. 6, 2011

I made these as directed. For the self rising flour, I used the recipe from this site because I could not find it at the store. The biscuits were pretty easy and quick to make, but the finished product was not as flavorful as I hoped. They were pretty bland by themselves. However, I am still rating this 4 stars because if you put some honey on them and serve them warm, they are really quite good. I can also see them being served with gravy or perhaps some kind of chicken and dumpling mixture and being good that way too. I just don't recommend eating them by themselves.

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: May 17, 2011

there were light and fluffy and really yummy. i used plain yoghurt as i didnt have any buttermilk, worked fine, i thought next time i would try flavoured yoghurt for a sweet one. =D

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Reviewer:

Poppet50c

Cooking Level: Intermediate

Living In: Waitakere , Auckland, New Zealand

Reviewed: Nov. 1, 2010

Great biscuits - very easy to make. I cut the recipe in half and used butter-flavored shortening and upped the sugar to a Tbsp. After mixing the dough together I let it set in the fridge for a few hours before rolling it out and cuttting it. I didn't brush the biscuits with buttermilk, but with melted butter during the last five minutes of baking. They come out light, moist, and fluffy. Plus they rise nice and high. Overall, very good especially the next day with butter and jelly.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 11, 2010

I love these biscuits, next time I make them I'll probably add some more sugar just to sweeten it a tad to suit my tastes.

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Reviewer:

Cam<3

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

Reviewed: Dec. 22, 2009

These are NOT buttermilk biscuits like a restaurant, Paula Deen or Grandma! There is WAY too much buttermilk, the mix is SO wet that you have to keep adding flour, so much so that you end up with a tough biscuit because of having to work with it. I've baked for many years, have a Southern Grandma and father. I HAD to make this recipe with my daughter for a Girl Scout project. I would never make it again....

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Reviewer:

mpita

Reviewed: Aug. 10, 2009

So simple and easy to make! I rolled mine out thick and got thick biscuits. About 2" thick. Also, I did not have shortening, so I used vegetable oil. They were not as fluffy as my grandmother used to make them, but still delicious.

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