Reviewed: Jan. 10, 2012

Wonderful tasting biscuits! Next time I will have to let the butter and Crisco freeze a bit longer as mine was still soft. My biscuits didn't rise well. I don't feel that it was due to the butter and lard not being frozen. Though, I'll admit, I've made SEVERAL different biscuit recipes and NONE of them had risen well! But these had a wonderful flavor and I won't be giving up on these...will try them again next weekend! Thank you!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tracy Lee

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Ashville, Alabama, USA

Reviewed: Dec. 28, 2011

I've been making this recipe for a little bit now, and they turn out perfect, every single time! My husband is from the south, and was really glad I found this recipe, they taste just like a good southern biscuit should taste! I haven't made any changes to the recipe as it is perfect as it is ! This is now a staple in our home. Thanks Greg! Enjoy guys !

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Amadako

Cooking Level: Expert

Reviewed: Dec. 26, 2011

I had to do a lot of substitutions since all the ingredients weren't at hand and it still turned out great!!!! Loved it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

evanlee

Reviewed: Dec. 18, 2011

This one's a keeper! My husband called me this morning before coming home from work to request biscuits and gravy for breakfast. I haven't made biscuits from scratch in over 40 years. The last time I made them, they came out like rocks so I used canned biscuits from then on. Sausage gravy, I make all the time without a recipe and no problem but no biscuits in the fridge...oops. Found this recipe, cut it in half (just the 2 of us). No lard and not enough time to freeze butter or fry bacon. Used all butter cut into flour mixture. Worked the mixture quickly bringing dough just together. Continued the rest exactly as Greg's tips suggested except, 1" is about the length of my fingertip to the first joint and I rolled out the dough about 1/2". To keep the amount of working time to a minimum, I stacked them 2 high and patted them down slightly. I don't think I needed to do that because what I ended up with was 4 beautifully browned, very tall, deliciously tender, best tasting biscuits I've ever eaten. I have a convection oven like one of the other reviewers and 12 minutes is about right. Please, do not overwork the dough or add too much flour. If it's still slightly sticky when you scrape it out of the bowl onto your floured surface, no problem. Just follow Greg's hints and you can't go wrong.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Brigitte

Reviewed: Dec. 17, 2011

These were AWESOME! Will make again and again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Carol's Daughter

Cooking Level: Expert

Living In: Henderson, Nevada, USA

Reviewed: Dec. 15, 2011

I used 1 stick (8 tbsp) frozen butter instead of 4 tbsp frozen lard and butter, and I increased salt to 1 teaspoon instead of the 3/4 tsp the recipe called for; the biscuits tasted really good. The only thing is that, next time, I will roll out to 1" thickness, otherwise these are really flat biscuits.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BrandonsMom11197

Cooking Level: Beginning

Reviewed: Dec. 8, 2011

Just made these biscuits... they are wonderful! Thank you for the recipe.. will be making these often!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

hawaiianjoy

Cooking Level: Intermediate

Home Town: Oil City, Pennsylvania, USA

Living In: Kahului, Hawaii, USA

Reviewed: Dec. 4, 2011

Fantastic recipe! I have to admit, my biscuit making history up to this point only included adventures with Bisquick and box recipes, and they were never very good at all. I always thought of "from scratch" biscuits as something I probably would never be good at making. This recipe has put all of those thoughts behind me. I have made them twice since finding the recipe yesterday. My grocery doesn't carry lard, so I used all butter both times, and left out the bacon grease the first time. Both times they came out terrific, the best biscuits I think I have ever had. My family gobbled them up literally in minutes, both times, and they are already asking when we can have them again. Thank you so much for posting this, it is definitely THE only biscuit recipe I will ever need.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mia

Reviewed: Nov. 12, 2011

Really fabulous, light and flakey--soft in the middle and slightly crisp on the outside. I didn't change and thing and don't plan to!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

docannak

Reviewed: Oct. 23, 2011

THE best homemade biscuit recipe I have ever tried - turned out just as promised...soft, moist and fluffy on the inside with just a little crunch on the outside. Even good enough to eat without butter.

Was this review helpful? [ YES ]
3 users found this review helpful