Reviewed: Nov. 20, 2009

Also half a cup of milk was too much for 6 biscuits had to add more flour. not as big and fluffy as hoped but great anyway.

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xoxoheather

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Reviewed: Nov. 18, 2009

Love these! They're delicious and very easy to make!

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leibatt

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Reviewed: Nov. 14, 2009

Perfect biscuits, will make again. Made no changes to recipe.

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nursehuval

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Reviewed: Nov. 14, 2009

Yummy! I used all whole wheat flour and they turned out great. ;)

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coolest auntie

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Reviewed: Nov. 12, 2009

This is a very delicious and light biscuit. I did make a couple changes though. I added 3-4 tablespoons of buttermilk powder and just enough water to bring it to the right consistency, which was just a little less than 1 cup. I mixed everything in the food processor using the pulsing, and finished off by kneading a couple times on a floured board. The secret is to incorporate all the ingredients until just moistened.

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Mel

Cooking Level: Expert

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Reviewed: Nov. 12, 2009

Excellent with lots of options for making them healthier. My whole family loved them and I felt great giving them to my 1-year old.

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JJarrett

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Reviewed: Nov. 10, 2009

I tried this recipe tonight and it was a mess. I think it was me but don't know. I have never had much luck when it comes to making dough. they had a good taste but they did not rise. these were like thich crackers.

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Tony

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Reviewed: Nov. 10, 2009

I used two cups of all purpose for this instead of the whole wheat. They turned out perfect! They were the best biscuits I've ever had! And I don't even like biscuits. But I'd happily make these over and over they're just so good.

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Miba

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

These were wonderful- flavorful, fluffy, and easy, quick preparation!

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LINDARAE1

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Reviewed: Nov. 3, 2009

These biscuits are perfect. I make them 3 or 4 times a week for different breakfast dishes. The first time I made them, I was frustrated because the dough was WAY too soft and sticky to knead, let alone roll out. But my mom showed me how to use a very well-floured surface and well-floured hands and most importantly to move very quickly to knead this dough, then it rolls out easily (again with a well-floured pin). Now I have the recipe (which I haven't altered a bit) memorized and use it often. And they taste so good fresh out of the oven!

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Kimberly

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

I really enjoyed this recipe...I can't even change anything! Usually I can. I made them very quickly and found them quick and easy with very little mess.

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Coik9

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Reviewed: Nov. 3, 2009

These biscuits turned out perfect--definitely fluffy, light, and delicious. They were very easy to make as well. I used all white flour because that's what I had. And I made them as drop biscuits to save time. I will make these again.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Oct. 29, 2009

These were ok.They did not raise like i would have liked them to.The flavor was good but they were a bit on the dry side & not very fluffy.I think i will work on this one a bit to them moister & rise alot more. I do believe it has great potential with modification's.

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Oct. 27, 2009

Mine didnt rise much at all and really I could have used a box biscuit mix and had better result. Very basic and not fluffy. Too bad.

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Brooke

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Reviewed: Oct. 25, 2009

these are quite good . used oil instead of butter and used scoop to portion dough and flattened with a glass worked great.

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Penorcas

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Reviewed: Oct. 25, 2009

I used this recipe to make dumplings, and they turned out delicious! I added some dried thyme and two T spoons fresh parsley, made as directed but instead of cutting out biscuits cut into cubes and dropped into the pot with the chicken n' (not-yet)dumplings. Will make as biscuits next time, too!

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daniela

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Reviewed: Oct. 22, 2009

I followed the recipe as given and was very happy with the result. They weren't as fluffy as the picture, but I blame this on my own novice biscuit-making skills. The family loved them and the taste was amazing. I will make them again.

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ohsherry

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

I made these biscuits to go along with a pot roast I was making and what a wonderful addition to meal. The biscuits did not last long on the table. I felt some reviewers made to many “modifications” when the recipe is fantastic just the way it is. Great biscuit and will definitely make again.

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Foodie addict

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Reviewed: Oct. 22, 2009

I messed these up the first time I attempted them but the second time, they were fantastic. Here are the modifications I made: I used all whole wheat flour, used partially diluted condensed milk (as opposed to regular milk or fully diluted condensed milk), added some garlic powder to the mix and made drop cookies, as my margarine was a little melted and the dough was soft and sticky. I was worried this would be a problem but they still turned out amazingly fluffy and delicious.

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ExtensionOfBob

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Reviewed: Oct. 20, 2009

EASY!! love that. I actually used this recipe for a drop biscuit on a chicken pot pie and it turned out great! I will try these next time as actual biscuits, I am sure they will be just as good.

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