The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
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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Photo by mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA
Living In: Lake Orion, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
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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Cooking Level: Intermediate

Living In: Waitakere , Auckland, New Zealand

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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
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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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
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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Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed: Jul. 6, 2009
These were good biscuits, however they were not as light & fluffy as I had hoped.
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Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.6 star rating.
Reviewed: Feb. 20, 2009
These were incredibly bland - an okay vehicle for strawberries, jam, molasses, or honey, but very disappointing on their own.
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Cooking Level: Expert

Home Town: Warrenton, Virginia, USA
Living In: Bel Air, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.6 star rating.
Reviewed: Jan. 7, 2009
Definitely needs salt. Rather heavy. Would not make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed: Dec. 7, 2008
I think I would add a little salt next time.
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Cooking Level: Expert

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