Reviewed: Dec. 3, 2011

this is the easy and best recipe that i have found to make biscuits i am going to try and use sour cream not mayonnaise next time.

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Reviewer:

alesia batz

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Reviewed: Nov. 26, 2011

My kids loved this, which I did not think they would since they are used to the tube rolls. Made for Thanksgiving for the first time and they all disappeared. Next day my son asked me to make more. Used salt (1/2 tsp) and baking powder (2 tsp) with all purpose flour. Also used mini muffin tins and sprayed with olive oil. Finally an easy recipe to replace tube rolls.

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Reviewer:

lwarner

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Reviewed: Aug. 24, 2011

Excellent, fast & easy biscuits. I needed some biscuits FAST to serve with some sausage gravy for dinner and this worked out great!

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LITELADY_AJH

Home Town: Centralia, Missouri, USA

Reviewed: Feb. 22, 2011

This was my first attempt at EVER making homemade biscuits and man was it ever a hit! I will keep this as my always "go to" biscuit recipe. The reason I gave it 4 stars was simply because next time, I will roll them out instead of making them in a muffin pan. Thank you so much for this recipe!

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4 users found this review helpful

Reviewer:

aly

Cooking Level: Expert

Reviewed: Jun. 26, 2010

My Family love them. And they are easy to make at the last minutes. My kids eats them like pancake.

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2 users found this review helpful

Reviewer:

nana

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Mar. 18, 2010

The texture & taste was more like a muffin than a biscuit but I liked that they were A LOT healthier than real biscuits (if you use fat free mayo as I did)... the sacrifices I make to keep my waistline in check! I plan to test the other biscuit recipes on this site that call for cream cheese or sour cream instead of the usual butter or shortening before coming back to this one.

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Reviewer:

kristykk

Cooking Level: Intermediate

Home Town: Montross, Virginia, USA

Living In: Oakton, Virginia, USA

Reviewed: Mar. 10, 2010

These were NOT "southern" at all! The mayo made them a waxy texture instead of flakey... and everyone knows biscuits are supposed to be flakey, right? I thought maybe the mayo would be a secret, magical ingredient but was definitely proven wrong. Sorry for the bad review!

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Reviewer:

Melaknee

Reviewed: Jan. 3, 2010

I didn't have self-rising flour, so I used 2 cups All Purpose flour and added 2 teaspoons of baking powder and 1/2 teaspoon of salt. I sprayed my mini-muffin silicone tin (24 count) with Pam spray and spooned the batter in. Baked for 30 minutes and they came out perfectly! This is good as is, but would also make a great base for other batter flavors (cinnamon, garlic, cheese, etc....). Definitely a keeper!

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Reviewer:

Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

Reviewed: Dec. 13, 2009

We had breakfast for dinner tonight and I realized I didn't have anymore frozen southern biscuits. I made this recipe and I honestly do not think we will ever buy frozen or refrigerated biscuits again. These were so easy to make, and so light and fluffy. Thanks so much for sharing this recipe. It was a huge hit with all of our family here in Alabama. Good southern cookin'!

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Reviewer:

homewoodfam

Home Town: Birmingham, Alabama, USA

Reviewed: Oct. 27, 2009

Was a little concerned about the mayo, but thought I would give them a try. Glad that I did! Easy and tasty. I did not use paper in the pan just sprayed with non stick and the popped right out.Thank you

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2 users found this review helpful