The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 7, 2009
These are so good...Will definitely use this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 6, 2009
These were quick and easy. I used buttermilk instead of regular milk, and only enough to make the dough hold together—it only took about 3/4 cup. I'd assume that the people whose biscuits were too dense just didn't need to use as much milk. Also, I'm a bit lazy, so I kneaded the dough right in the bowl, and just placed globs of it on the cookie sheet rather than roll it out. The biscuits turned out great (although they'd have been prettier if I'd rolled them out). Instead of refrigerating the dough, you can freeze it once you've formed the biscuits; just pop the frozen biscuit dough in the oven, and add about 5 minutes to the baking time.
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 30, 2009
I loved the taste. Great recipe. I made some apricot jam and I needed a biscut to go with them. These were quick and easy. I followed the recipes exactly and made small ones, they puffed up just fine.
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Home Town: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 29, 2009
These are really great! I cut them thick so as to have nice, thick biscuits but didn't need to. They are so fluffy! I love that I have all these ingredients on hand all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 29, 2009
loved them! very light and fluffy. I used grated butter.also added powered buttermilk.Best biscuits I ever made. For those who had trouble,make sure you don't overwork the dough,and use fresh ingredients.
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Cooking Level: Intermediate

Home Town: Bedford, Texas, USA
Living In: Mountain Home, Arkansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 26, 2009
These biscuits have a fantastic 5 star taste, but are flat and dense. I followed the recipe exactly except for the use of butter in place of the shortening. Next time I will try others' suggestions of refrigerating the dough overnight before baking to see if that helps. Big, light, and fluffy they were not.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 24, 2009
Finally a recipe for biscuits that works for me! I used a smaller biscuit cutter (ladies' luncheon) but the flavour and texture remained wonderful although they cooked in closer to 10 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 23, 2009
Very good recipe - On the quest for the perfect biscuit recipe, I've made 4 different versions from other recipes. This one is by FAR the best. However, the taste wasn't spectacular. I may split the shortening with butter next time.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 22, 2009
Do NOT refridgerate the dough! I put mine in overnight and they had a weird texture and they didn't taste good. Nobody finished a single biscuit and I was throughly embarassed.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 18, 2009
I don't know what happened, although the flavor was good, the biscuits were a little too dense. They didn't have a fluffy texture. I even mixed by hand, not electric mixer AND sifted dry ingredients. Will try again and NOT refridgerate dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 15, 2009
I made these to go with some sausage gravy when I didn't have any of the prepackaged biscuits. Was quick, easy and tasty!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 15, 2009
These are the best biscuits I’ve ever made. Two very important things to note, 1) I substituted butter for shortening, 2) MOST IMPORTANT… FREEZE the butter and grate it. This will minimize handling the dough. These biscuits come out so good it is hard to describe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 15, 2009
Excellent and easy recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 12, 2009
Very good big biscuts. I did not make any changes to the recipe.
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Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 10, 2009
These were pretty good.
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 10, 2009
I made these from the "Top Rated Allrecipes cookbook" I recieved from my mom. It was one of the - if not, THE BEST BISCUIT RECIPE I have ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 10, 2009
I made this exactly as the recipe indicated and they turned out perfectly. I first served it with an Irish stew, have made them to go with jam and will make them as toppers for french onion soup. Quick and easy enough I've also made it on my one hour lunch break (admittedly, I live across the street from work but it's still a quick recipe).
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Cooking Level: Beginning

Living In: Jasper, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 8, 2009
Now I know what grandma's biscuits tasted like. Loved these biscuits,so did my family. This recipe will be a staple in our kitchen. Followed the exact recipe, no changes, didn't need them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 1, 2009
I loved these biscuits! Just like from the can but better! I followed the recipe exact, and actually had to use a little bit more milk than called for. I rolled them up in foil and let them sit overnight in the fridge. In the morning all I had to do was cut them and bake them. I made 6 jumbo biscuits and they baked perfectly. I didn't know making biscuits from scratch was so easy! But my husband thought they were just ok, he asked if they had butter, because he wanted more of a buttermilk biscuit, so next time I might melt some butter on top the dough before baking for him.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 1, 2009
It was of biscuit consistency, but it lacked a lot of flavor for me. Not what I was looking for. No one gave these a thumbs up. I have made better. I will continue with my search in hopes of finding the perfect biscuit.
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Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA
Living In: Minneapolis, Minnesota, USA

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