Reviewed: Feb. 22, 2012

Everyone seemed to like them.

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poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: Dec. 21, 2011

These are very good! I think the addition of cinnamon chips would make them outstanding!! I also substituted half shortening and half butter for the margarine.

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Oakrunner

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Oct. 25, 2011

Easy and very excellent

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Lolathreads

Reviewed: Jul. 4, 2011

I was disappointed with these. I found them quite bland.

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eunoia

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 21, 2011

Amazing! I make a double batch every week since the end of March. I upped the sugar and cinnamon. I also use my food processor to combine the dry ingredients and when adding the butter. They turn out great every single time. I even used them for my strawberry shortcake.

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dolynpa

Reviewed: May 24, 2011

Holy cow, what a great biscuit! I made these for a potluck at work and everyone loved them. The best part was that they stayed soft and yummy all day and didn't get hard or stale like other biscuits would. I would highly recommend this recipe to anyone. It's a real winner!

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SKEETGIRL

Reviewed: Apr. 24, 2011

This recipe is awesome! I doubled the cinnamon and sugar as well and omitted raisins per preference. A fast easy sweet snack that isn't heavy. And tastes so perfectly fluffy.

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dubs

Reviewed: Nov. 18, 2010

We loved these! They're a new family favorite. To make them lower fat, use fat free sour cream, fat free milk, and only 1/4 stick reduced fat butter. Yes, they will not be the ultra flaky, really really yummy kind, as I'm sure they would be if you made them the way the recipe states, but if you're on a low-fat diet, then give it a try this way! They are amazing! (Oh, and one *little* thing I changed was to use white whole wheat flour instead of the all-purpose. Works great.)

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Chef Sugar and Spice

Cooking Level: Expert

Reviewed: Nov. 14, 2010

excellent! admittedly, i did make a number of changes, but none of them changed the essential proportions, which is the most important part of a biscuit recipe. i used butter (why anyone would every use margarine is beyond me), replaced 1/2 white flour with whole wheat, and because i was mysteriously out of raisins, i used craisins. i don't like frosted baked goods for breakfast, so i brushed the tops with butter and sprinkled the biscuits with cinnamon sugar before baking which gave them a nice crunch. i can't wait to make them again (maybe even with raisins!)

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3MCMRMOM

Cooking Level: Expert

Reviewed: Oct. 9, 2010

I did not enjoy these biscuits. They were remarkably flavorless and neither moist nor fluffy in the least. I have had success with other biscuit recipes but would not make this one again.

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