Reviewed: Dec. 25, 2009

These were really good, but they didn't rise like they were supposed to. I think I'll try it with self-rising flour next time.

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CMDMD

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 25, 2009

Worked great at high altitude!

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HollyinNNV

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Reviewed: Dec. 22, 2009

Loved them!! My family requests these biscuits often now. Really easy to make!

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Kathryn S.

Cooking Level: Expert

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Reviewed: Dec. 21, 2009

I rate these 4 stars. It was hard for me to get 6 - 1 inch thick biscuits. I used shortening but after eating them I wish I had used butter. The flavor would have been a little better - let me add they didn't need much. Overall these were pretty good, easy to make, and I will make them again but with butter as others have suggested using.

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I ♥ allrecipes

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2009

Finally a biscuit worth making! I have searched and searched and tried and tried. Most were good but this one is it, the one I have been looking for and super simple to boot :). Used half cubed butter/half shortening...perfection.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Dec. 18, 2009

Nice fluffy biscuits, and best of all, not greasy. Plenty of baking powder for good rise. Will use for my regular buiscuit recipe. This is one you guys can't screw up.

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jim1943

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Reviewed: Dec. 18, 2009

These are phenomenal! They came out crunchy outside, fluffy and light inside. YUM! Definitely a keeper, especially as they doubled in size (or better!) in the oven.

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JAGUWAR

Cooking Level: Expert

Home Town: Sherbrooke, Quebec, Canada

Living In: Athens, Georgia, USA

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Reviewed: Dec. 17, 2009

I make these all the time... they go with everything!

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KCA

Cooking Level: Expert

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Reviewed: Dec. 15, 2009

These are wonderful! So light and fluffy! The best! YUM

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JessiMarie

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2009

These biscuits are GREAT! There are fluffy and melt in your mouth good. Things to remember: do not knead the dough and overmix. I used 1 1/2 Tablespoons of baking powder to make them rise a little more and I baked these at 375* so it all bakes nice and steady. I used butter and shortening together but just butter is good too. I also let them rise covered up for 30 minutes to make them taller but that's only if you have time. These were great, this is my new biscuit recipe for life =D

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jellybeaner1991

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Reviewed: Dec. 13, 2009

Best biscuit ever! I used a candy cane cookie cutter for a Christmas Party. They turned out really cute.

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Meg

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2009

Awesome and simple biscuits! My boyfriend and I love them! I did not have any shortening, so I used vegetable spread in place of it. I no longer need to buy store-bought dough!

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Leslielotuspetal

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 12, 2009

Perfect biscuits! The only change I made was substituting butter instead of shortening. I also brushed melted butter on before and after baking, and they turned out wonderful!

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Kat-tastic

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Reviewed: Dec. 11, 2009

WOW! I can't believe how good these were. Ok, so I wanted a sweeter biscuit (more like a breakfast donut taste). these were awesome! I trippled the sugar and added 1/4 t. nutmeg. They are to die for!

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hannah234432

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

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Reviewed: Dec. 10, 2009

My first attempt at making biscuits! They puffed up great and were nice and flaky but were a little dry. I think I may have overworked the dough a little bit. Brushing melted butter on the top of the biscuits helped. Will use butter/margarine in place of the shortening next time. There was a slight baking powder taste but I'm hoping the butter/margarine flavor will help hide this. Overall a good, easy recipe. Thanks!

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kregan86

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Reviewed: Dec. 7, 2009

These were pretty good! I did change a couple of things based on other reviews: I substituted beer for milk and butter for shortening. I think the beer made them more light and fluffy!

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Kricket2571

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2009

I will always make my biscuits from scratch from now on- these are delicious! I did not follow the instructions, though, for kneading the dough- only just barely mixed the milk in(I used butter for the shortening too). In my oven 13 minutes was a tad too long, so next time I will take them out a little earlier. Excellent otherwise though and I will be making again many times!

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Fanciful Unicorn

Cooking Level: Expert

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Reviewed: Dec. 2, 2009

I've made these a couple of times, but forgot to review them. Very good!

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2009

I made these to serve with a homemade Minestrone soup. I have always used my Grandmother's tea bisuit recipe (wonderful fluffy and a family tradition), but thought I'd try these. I probably will never make my Grandmother's bisuits again - these were fantastic. Huge, light and fluffy. My husband liked them so well, he asked me to make for breakfast the next day. Comment on one review. They do need to be kneaded! Please do not skip this part. It only takes moments and make a difference and make sure you do use your pastry cutter to make the mixture a fine "crumble" before adding milk.

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donnamosk

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Nov. 28, 2009

So simple with excellent results! There is no need to (KNEAD) easy on adding the milk, do not make sticky. LARRY

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LARRYANDMICKI

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J.P.'s Big Daddy Biscuits

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