Reviewed: Jan. 15, 2007

I use this recipe for Cheese Biscuits I and Cheddar Biscuits (both from this website), and they're always great. They taste like the cheese biscuits you get in some restaurants.

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EMLE234

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Reviewed: Jan. 9, 2007

great base, I added some milk then rolled them out and cut them into circles, then layered the circles into a stack of 4 with butter between each, then baked in the toaster oven for 10 min on 350. Hubby loved it! thank you :)

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NC baking girl

Cooking Level: Professional

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Reviewed: Jan. 6, 2007

When you eat it hot out of the oven with butter… it is hard to stop! I made about 6 servings and used a cup of milk like previously described in another review. I baked it for about 10 to 12 min. at 425 degrees but brushed the biscuits with butter before putting it in the oven! It was my first time making biscuits and I was nervous on how it would turn out because I didn’t have a biscuit cutter but the biscuits turned out well! I will certainly use this recipe again!

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Dee

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 2, 2007

The best biscuit mix I have used so far. I used butter flavored shortening & combined the ingredients in my food processor. A couple of pulses on the low speed will do it. The first time I tried they came out wonderfully crumbly and light but on the dry side. So I made them again using 1/2 c apple sauce (cinnamon flavored) & 1/3 c lemon/lime flavored sodapop. Good results. This time moister in the middle & they did have a light cinnamon smell. The biscuits rise up just fine without the use of the carbonation from the soda. It was an experiment. Will have to try buttermilk next time.

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pointsevenout

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Reviewed: Jan. 1, 2007

Awesome, the best biscuit mix found after a long search. The only thing I changed was the shortening to butter to give it a smooth buttery taste

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Katrina Contreras

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Reviewed: Dec. 10, 2006

I needed a biscuit mix to make sausage balls (I usually use bisquick), so I tried this recipe. The texture of the final product was nice & tender, with a nice crunch on the outside. I thought the flavor was a little bland and would either add more salt or maybe use part butter next time. I cut way back on the sugar. I will make again.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 30, 2006

These biscuits are very good. I cut back the recipe to just 6 servings and added 1 cup of milk. I will definitly make these again.

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SOUTHERNGIRL3

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2006

This recipe is GREAT! I was apprehensive about making biscuits because the last time I attmepted, they tasted really bitter (different recipe). But these were quick, easy, and yummy. I used butter instead of shortening, and added heavy cream to form the dough. I scaled the recipe down to 6 servings, and there were enough biscuits for 4 people. Thanks for sharing this delicious recipe!

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DChrissy

Cooking Level: Expert

Home Town: Mount Rainier, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 24, 2006

These were great and fast! I halved the recipie and added 2 cups of milk to turn the biscuits into dough. I then kneeded 10 times, rolled the dough out to 1/2-inch thick, cut the biscuits into circles, brushed the tops with butter, and baked at 375 degrees for 10 minutes. Awesome!

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SYLVERWARE

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Reviewed: Nov. 16, 2006

This recipe ROCKS ! I used some of it with garlic and shredded cheese. My boyfriend LOVES THEM (so do I!)!

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Cuppycake

Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA

Living In: Dunwoody, Georgia, USA

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Reviewed: Nov. 11, 2006

Perfect in a pinch! I accidentally used baking soda instead of baking powder so my biscuits were very bitter, but otherwise the recipe was great! My mistake! LOL

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NORDLUNDJR

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 14, 2006

Excellent! Baked up really high and were very tender. We replaced the shortening with butter and made enough for one batch of 6 biscuits. We baked them for 10 mins. at 450. After making these many times we have found that they freeze beautifully! We just put the leftover biscuits in a freezer bag and pull out however many we need a bit before dinner; I wrap them in foil and heat them in the oven. They are as good as freshly made!

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Oct. 8, 2006

I used this to make some bicuits and they were delicious! I love them and will use this every time to make my biscuits now! Thnx!

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slkbb03

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Reviewed: Oct. 5, 2006

Works just like the name brand stuff. Just make sure to keep the box for the basic recipes :)

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Lauren Fewx

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Oregon, USA

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Reviewed: Oct. 5, 2006

i have tryed so many diffrent biscuit recipes - this one is awsome !!!!! it rises beautifly ! i've never had bigger or fluffier biscuits ! i will defintly use these next time i make my garlic cheese biscuits !

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minny

Cooking Level: Expert

Home Town: Brentwood, California, USA

Living In: Stockton, California, USA

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Reviewed: Sep. 21, 2006

Very quick and easy. Tastes very good and is a good simple recipe for a non-baker :).

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RDBRAND81

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 9, 2006

I have used this a few times and found it very easy to make. It works great!

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KYETHRA

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2006

This recipe is a great one. I just tried and my kids loved them. They are really great when mixed with butter milk. The recipe was easy to follow and they turned out fluffy and soft. I used 1 and 1/2 cups of butter milk, needed it 10 times like someone else suggested. I rolled them out, topped with melted butter, and baked in a 400 degree oven for 15 minutes. They are awsome.

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dghanson

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Reviewed: Aug. 6, 2006

Like another reviewer, I scaled the recipe down quite a bit and used milk to activate it. Baked them right away and had them with dinner. They were ok, nothing spectacular, but I liked how easy they were and since I used butter instead of shortening, I avoided all the trans-fatty poison you get with boxed mixes. Overall these weren't that bad.

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