Reviewed: Nov. 5, 2009

This went over really well when I used it for biscuits. The guys loved it for making breakfast sandwhiches and it really was like a KFC buscuit. I haven't had the chance to make pancakes, but I am sure they will be great!

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LareinaK

Cooking Level: Beginning

Living In: Friendsville, Maryland, USA

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Reviewed: Nov. 4, 2009

Theeee best biscuits. My kids love Bojangles and say these are as good, if not better. I've tried to make enough to have some to freeze, but they always disappear. Thank you for a great recipe!

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Jutta

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 31, 2009

I was thrilled to find this recipe, as I have never been able to find baking mix here in the UK. It's opened up so many more recipes for me. For it's first outing I used it in Quick Onion Bread from this site which was a success. I'm sure I'll use this many times. Thanks so much Janet.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 11, 2009

Great! Scaled it to 6, added rosemary, thyme, and cheddar to the mix...mixed in about 3/4 C milk and baked them as drop biscuits. Super good, thanks for the recipe!

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jcstrong

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

Very easy to put together. Makes great biscuits for breakfast.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 22, 2009

This is perfect! Crumbly and melt in your mouth goodness! Started with 12 servings and used butter and brown sugar (out of white). Used milk, finger mixed and rolled into biscuits by hand. The best thing about this is the versatility... fancy dinner? Add some cheese and herbs! Breakfast? Add some buttermilk and make into pancakes! I tend to not really measure items into doughs, and this mixture was perfect! I like that you can really use what you have. I don't keep shortening around, and I am glad to know that butter, lard, bacon fat, whatever is handy will still work in this recipe. A keeper!

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ltkdvmom

Cooking Level: Expert

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Reviewed: May 12, 2009

For PANCAKES: add 2 eggs and 1 1/4 cup milk to 2 cups mix. Works great, and for waffles, too. I use whole wheat flour for about 1/3 of the flour called for. Halving the recipe will make enough mix for 4 pancake breakfasts! I've been making this mix for pancakes for two years. We keep it on hand in the fridge since I use butter instead of shortening. A good starter mix for the kids to make breakfast themselves. Even packaged some up for Christmas gifts with the recipe tied on. Thanks for sharing it!

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nikki

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

Great recipe but it would be nice to see how you use this mix to make biscuits, crusts, pancakes, etc. I winged it and my biscuits turned out good but I have ever used bisquick so I didn't know to turn the mixture into a finished product without some research.

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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 29, 2009

I FINALLY have found a GREAT biscuit recipe! I cut the recipe down to 6 servings, added 1 cup of milk and rolled onto floured surface. Baked at 450 for 12 mins, then brushed with melted butter. YUMMY!

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Teri

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Reviewed: Mar. 11, 2009

This mix is wonderful! I have used it to make both bisquick strawberry shortcakes and flaky biscuits and both items came out fabulous! Bye-bye Bisquick, now I can make my own! I used butter flavor crisco to make this because it was all the sticks I had on hand and I was too lazy to measure out the regular kind from the can. Thanks for the great recipe, this is going to get a lot of use!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 20, 2009

Good for when you run out of Bisquick. I don't even keep Bisquick on hand anymore since I have this recipe. Thanks.

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who_me

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Reviewed: Feb. 17, 2009

THE BEST biscuit recipe I have ever tried. I took some advice from a few others and halfed the recipe and added 2 cups of milk. I kneeded it 10 times and rolled it out. This biscuits were delicious!

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dazmachh

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Reviewed: Feb. 4, 2009

These were just ok. They were edible, but not light and fluffy like my grandmother's.

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R.Mills

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Feb. 2, 2009

I use this recipe all the time for biscuits... I halve the recipe though since we don't make biscuits all the time and just use when needed. I also just use hard margarine instead of shortening. My favorite recipe to use this in is "Cheese Biscuits I" from this site.

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Jan. 24, 2009

I wasn't impressed with these. They were dry and chalky.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

I was so excited watching how these puffed up as they baked! I haven't had great results with previous recipes from this site. So I scaled this to 6 servings, used half ww and half ap flour, added 1 cup buttermilk, kneaded 10 times, and baked at 450F for 12 minutes. Perfect results!!

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HB2

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 16, 2009

I was SO happy with the way this recipe turned out. For some reason I'd been having so much trouble with my biscuits. They just never came out right. This are so easy and come out light and fluffy. They look and taste wonderful. I always use buttermilk. That's for a great and time-saving recipe.

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trix

Cooking Level: Intermediate

Living In: Monroe, North Carolina, USA

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Reviewed: Jan. 16, 2009

I absolutely love this recipe i have made biscuits b4 and they were dense and heavy i made these as a part of breakfast and they were quick easy and so light and tasty my kids said they were buttery and delicious and to make them again the only changes i made were to change the servings to 6 and added 1 cup of milk this will be my new recipe thank you

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