Reviewed: May 14, 2006

Simple and tasty

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Reviewed: Jan. 23, 2006

The basic recipe was good-I did some tweaking also, like most everyone else. I used only 2 cups of flour, just the regular kind, not many of us have self-rising flour on hand. I added 3/4 cup shortening, 1 tsp baking powder, 1/2 tsp baking soda, 1 Tbsp brown sugar, and 3/4 cup milk. I don't roll my biscuits, I just shape them into loose balls, but I did fold over the dough, and that helped them to not be too heavy. All in all, they turned out pretty good, still a bit tasteless, as I see other people have comlained about. I just smothered them in jelly, and that fixed the problem!

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BEAN42069

Cooking Level: Expert

Home Town: Groton, New York, USA

Living In: Goldsboro, North Carolina, USA

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Reviewed: Jan. 13, 2006

These were okay. Plain they were flavorless. With butter and jam they were good. If you don't have self rising flour, use all purpose flour and add 1 teaspoon baking powder and 1/2 teaspoon baking soda. Next time I make these I will add butter to the dough for some more flavor.

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CMKMARSHALL

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Reviewed: Dec. 24, 2005

Excellent biscuit recipe! No more boxes of biscuit mix for me! :)

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Amy

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Reviewed: Dec. 14, 2005

Had a good flavor, but didn't rise. They ended up flat, hard lumps. Once we were able to pry our way inside of them, they did taste like biscuits. They turned out so bad i thought I must have done something wrong. So I tried it again with the same results. I was beginning to think it was me or my oven until I found another recipe that turned out perfect. In comparing the two, i realized the problem with this one is that it calls for too much flour and the cooking time is about twice what is necessary.

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kay

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Reviewed: Nov. 27, 2005

Our family devoured these biscuits. Of course like with all recipes I tweeked it a little. Regular flour, 1T baking soda, 1t salt, 1T sugar. Added milk slowly until I got the batter I wanted. I always use a floured rim of a glass to cut the biscuits and they were perfect size. We will definetly use this again. Thank you for listing this recipe.

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Ohiomom76

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Reviewed: Sep. 10, 2005

I was craving biscuits with fresh tomatos from the garden & couldn't find my mom's recipe. I tried this one & what a disaster! They didn't rise at all, and seemed not to be done. They weren't exactly raw inside, but definitely not done. An additional 10 minutes in the oven didn't even help. I don't like cracker-dry biscuits, but this was too moist. If they hadn't used up the last of my flour (gasp!) I would have tried another recipe then and there. Alas, I ate sliced tomatos without any biscuits!

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MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

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Reviewed: Sep. 6, 2005

mercy, mercy. i didn't think i could give 5 stars to a biscuit recipe without buttermilk, but this was (is, it is being devoured as i type) one good biscuit. i used white lily self-rise, spectrum shortening (no transfats- i'd use half butter or natural transfat free margarine instead of butter flavored crisco, if i wanted that 'chicken place' flavor... the texture & size are certainly there.) added a tsp or so of sugar, as per recommendations. but it would be fine without. cut shortening in with pastry blender to pea size lumps, stirred milk in very gently, and baked for 18 minutes. it is a fairly wet dough, but easy enough to lightly handle with floured hands (though i was skeptical at first). i think the wet dough makes the more kfc type biscuit; for a cracker barrel type, more traditional biscuit, my dough is dryer & has buttermilk. i used a greased cast iron skillet to bake them. a great addition to my biscuit repertoire. thanks, brenda! (the kids are putting homemade apple butter on them right now- well worth it!)

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SUSEYBLUE

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Reviewed: Jun. 22, 2005

I'm sorry, but these were some of the worst biscuits I've ever eaten. The self-rising flour made them way to salty, they hardly rose after baking for 20 minutes, and they tasted of flour. I added a 1/4 cup sugar which helped a little bit but I had to throw out a lot of them (which is a rare occurrence in my household).

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DANCERDEDE

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 17, 2005

This will be a regular in my family from now on. This is the first from scratch biscuits I have made and they tasted just like great-grandma's.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2005

I was a bit disappointed with these biscuits. They were a little dry and didn't seem to have much flavor. My only modification was to use a tablespoon of baking powder, since I did not have any self-rising flour. These were easy to make, but lacking in flavor.

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Dec. 23, 2004

I really liked how this recipe turned out. I add sugar to the recipe (i like my biscuits sweet),the taste was so good, i'm going to continue to use this recipe. However, i didn't have the rising flour so i did what the other reviewers suggested and add baking soda and salt. But, they didn't get much larger than the size i cut out. This isn't the first time my biscuits haven't rose any hints/ tips as to why my biscuits are staying flat would be much appreciated.

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carbohydrate-junky

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 16, 2004

I just made these..they are DELICIOUS!! I used butter flavored Crisco and didn't have self-rising flour, so I added the baking soda, baking powder and 1 tsp. salt. Turned out perfect and soooo gooooood!!,

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luv2cook

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Reviewed: Feb. 18, 2004

The biscuits were easy to make and had a good taste but my Hubby and I both agree that we would have liked them to be a little more moist. But an excellent recipe for a beginner to try.

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CHEROKEMOM

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Reviewed: Jan. 19, 2004

These biscuits were so easy and turned out just the way I wanted! I've tried dozens of recipes and always end up with hard, dry biscuits. These turned out light and fluffy and tasted great with country gravy or jam. I didn't have the self-rising flour so I used regular flour and added about 1 tablespoon of baking powder and 1 teaspoon of salt. These rose nicely and because of folding the dough over before cutting, they were easy to separate into halves for buttering after baking. My oven runs a little warm, so I only needed to bake for about 15 minutes. Yummy! Thanks, this recipe is a keeper!

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Tammy Jean

Cooking Level: Expert

Home Town: Kalispell, Montana, USA

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Reviewed: Jan. 4, 2004

This is similar to the biscuit recipe my grandma taught me. She baked hers at a higher heat setting and less time. These are absolutely heavenly! Can't get a better biscuit!

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CHELSIEMIKE

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Reviewed: Dec. 7, 2003

This was my first attempt ever at making home-made biscuits...turned out wonderful and I can't believe hoe easy it was to make! I think next time I will try the butter flavored Crisco to see how that does.

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COCACOLA31173

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Reviewed: Feb. 17, 2003

This is a good basic bisquit recipe. My favorite part of it was the idea to double the dough. Instead of doubling it, I rolled mine thin and placed one one bisquit ontop of another. This allowed them to pull apart nicely for butter and jelly. I'll do this with all my bisquits from now on.

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Wilbur

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Reviewed: Mar. 7, 2002

this were perfect! i have made several batches for my family & they loved them! good, easy & quick! i used butter flavored crisco & they come out even flakier & tastier!!! try this recipe, today!!!

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RAMENGIRL

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Reviewed: Jan. 29, 2002

Thanks Brenda...I needed an easy and good biscuit recipe.This one filled the menu nicely.

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TERIMC

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Easy Biscuits

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