This is the biscuit we now use to make our sausage biscuit breakfast sandwiches. I make up HUGE quantities of these and put them in the freezer for anytime someone wants to throw one in the microwave for breakfast or a snack. They're perfect. And don't get me started on how wonderful they are with some sausage gravy.

Yummy, just slightly better than my mom's recipe (must be the sugar). But 1 cup of milk is too much, so good thing I added it gradually as the recipe says. I would say 2/3 cup is more like it.

Okay, I've been making these for awhile and my family loves them. But we had a little dilemma yesterday when the kids wanted cinnamon rolls and hubby wanted biscuits. So, I made the dough, then rolled it out into rectangle shape. I sprinked brown sugar and cinnamon and rolled it cinn. roll style and pinched the seam. Sliced the roll in 1 inch pieces, baked them, drizzled with icing. OMG! I cannot make them this way too often, could not stay away! I was a rock star with my family!!

I made these biscuits a couple of nights ago and it's true, they are really the best. Very light and nice texture. Next time I might cut them into squares and then across, making them into triangles so they look like scones. Some Devonshire cream and jam would be delicious on them.

Great recipe! The biscuits turned out big and fluffy. I only needed about 1/2 cup of milk instead of the 1 cup the recipe calls for.

Not to different from what I usually make with the exception of the added sugar. Very nice! The sugar just tweaked it enough that this is our new favorite! That is saying quite a lot! I have been using my mother's recipe for 17 yrs. Thanks for sharing.

This is not only simple, but it is a nice firm biscuit that doesn't fall apart. This will be my "biscuit of record".

These were good! They were moister than most biscuits I've made. I didn't have to add even close to a full cup of milk, more like 1/2 - 2/3. I used butter flavor shortening, and did it all in the food processor, what a time saver that was! I only put in 2.5 tsp. of baking powder, I was worried about getting that bp taste if I used a full tablespoon. For those whose biscuits didn't rise, make sure when cutting them to cut straight down, and do NOT twist! Twisting the cutter/glass/etc. seals the edges so they won't rise as much.

just ok for us... we doubled the recipe and the biscuits baked up nicely, tasted and texture were ok, but they didn't impress me much.

Awesome biscuits, just amazing!

These were easy to throw together, and didn't make a ton of biscuits unlike my other recipes. They were so nice and fluffy, perfect with butter!

Add me to the list of 1st time biscuit makers. These are easy and awesome! I always make recipes as they are written and tweak them later. Next time I will add the milk gradually because I did not need the entire cup and maybe use butter instead of shortening.

These are wonderful! So quick to make - easily substitute butter for the shortening...they were great with blackberry jam and I can't wait to use them for biscuits and gravy. I put all the ingredients in my Kitchen Aid, mix it, knead it, cut them out, bake...it seems wrong that homemade biscuits are this fast! They are flaky, but moist. Thanks for a great recipe.

great very easy i did everything in the food processor i added milk until it came together, then let it chill in the frig. they were big and reminded me of a biscuit from a popular food chain

I didn't have any shortening so I substituted butter, and I made the dough the night before to make my morning easier. I have to say that the refrigerated dough was so much easier to work with, and it took so much hassle out of my day, that I'll never do it the other way again. I loved these biscuits and this will definitely be a breakfast staple for me! Thanks for the great recipe!

Don't change a thing! I have been searching for the perfect biscuit recipe for a long time and have finally found it. yum!!!