Reviewed: May 27, 2012

This is the first time I have had success with biscuits! Beautiful, fluffy and delicious! Looove the whole wheat... and took someone's advice and made them drop biscuits.... I think that for me this is the key so they don't have to be handled.. Awesome recipe! I will use it many times. Thanks!

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Reviewer:

mary h.

Home Town: Cape Breton, Nova Scotia, Canada

Living In: Sydney, Nova Scotia, Canada

Reviewed: May 26, 2012

My 3 year old, 10 month old, and I loved these! So easy to make. We just made ours drop biscuits. Perfect served hot and with butter.

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Reviewer:

Ali

Reviewed: May 20, 2012

I make these for my son who absolutely loves them! They are very quick and easy! Thanks!

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Reviewer:

coffeeandtoast

Reviewed: May 18, 2012

I used Kirkland brand unsweetened rice milk in place of milk for my lactose intolerant husband and vegetable shortening (1/4 cup) in place of the butter. Then I took two unbaked biscuits (one on top of the other) and stuffed them with some fried ham, hashbrowns, scrambled eggs, and chesse and baked them in the oven for about 16 minutes. They were bomb! I'm going to make a bunch and stick them in the freezer!

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Reviewer:

agziller

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Sacramento, California, USA

Reviewed: May 15, 2012

Our family loved these. I used King Arthur's White Wheat flour instead of a mix of two flours. This was also really good!

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MomOf2

Reviewed: May 4, 2012

Makes fan-freaking-tastic biscuits

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Reviewer:

jatauna@koyle.us

Reviewed: Apr. 30, 2012

Everything you want from a recipe, yummy, easy and simple! I loved these and ended up eating them for dessert the night I made them. Sweet enough for a treat and savory enough for a main meal side. I have now used this as biscuits for strawberry biscuits as well as for breakfast biscuits.

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Reviewer:

ashlyfern

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Cooking Level: Expert

Home Town: Haslett, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 25, 2012

These are great. I cut the salt down to 3/8 of a teaspoon and didn't use the sugar and they are still delishhhh....they rose beautifully even so.....thanks

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Reviewer:

Sheryl Sarles

Reviewed: Apr. 18, 2012

My dough was a sticky mess. I didn'twant to over-work the dough by adding in more flour so I did to do a drop biscuits instead. Good thing I was serving these with a chicken style stew on top for chicken and biscuits because these are tasteless.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Apr. 13, 2012

I had some chicken and gravy left over from supper last night, so I decided to make some biscuits to finish it up at lunch time. These were fast and easy to make. I followed the recipe exactly and baked for 12 minutes. They aren't "light and fluffy" like regular biscuits because of the whole wheat flour, but I like whole grain bread, so I'll definitely make these again. My boys asked for a plain biscuit after they ate their lunch.

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