Reviewed: Oct. 27, 2009

Heck I messed these up and they still tasted great!

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Reviewed: Oct. 27, 2009

Best biscuits I've ever made! They came out huge and so soft I thought they would melt in my mouth. A few tips: use butter for better flavor. Don't knead, instead just fold the dough over around 10 times so you get some nice flour layers inside. Bake in a glass pan close together so they stay really soft and don't get dark. And make sure to get just the right consistency when adding milk, if it gets too sticky then dash flour in as you mix to get it right. The dough was incredibly soft but still firm, thanks J.P.

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PaulR

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Reviewed: Oct. 27, 2009

I love how tall these biscuits turn out. I sometimes substitute honey for the sugar, and that works great too.

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subversified

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Reviewed: Oct. 26, 2009

This recipe came in the Daily Dish today and sounded good with some creamed chicken on them for dinner. (We have some left over Roast Sticky Chicken Rotisserie Style.) They came together quickly and easily and tasted great. I had butter flavored shortening, so I used that and they were perfect. Thanks for the recipe!

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KESELOFF

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Reviewed: Oct. 26, 2009

I give these 5 stars. I did not have enough all purpose flour, so I used self rising flour instead and I used 1 cup of beer instead of milk. They came out excellent. I definitely will be making these again. My nephew was here for supper and he said that these would taste great for biscuits and gravy (his favorite).

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ljk1

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Reviewed: Oct. 26, 2009

Made this exactly as written but without the kneading. They turned into hockey pucks (tasted okay though). Not sure if this was user error or the fact that I live in relentlessly rainy Oregon. Too bad I won't be able to really figure that out until it stops raining in May!

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garfodie81

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Reviewed: Oct. 26, 2009

This pretty well my recipe - BUT - NO WAY should these be kneaded so much! Just tuen the dough onto lightly floured surface, pat into cohesive round & press out to size needed, then cut with sharp cutter. Incidentally, for a better rise, after cutting, turn reach round over & place on baking sheet. Den7

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D

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Reviewed: Oct. 26, 2009

these biscuits have a good flavor but following the recipe i came up with a bit too dense tooth...i tried the recipe again kneading the dough my way, wich is 3 folds. thats it... cut with a floured cutter, glass what have you and bake and enjoy an even bigger fluffier biscuit.

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jackie

Cooking Level: Intermediate

Home Town: Marshall, Michigan, USA

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Reviewed: Oct. 26, 2009

yummy

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Rose

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Reviewed: Oct. 25, 2009

This should be 10 stars and counting! OMG, these biscuits are the best! I did cut the baking powder down to 2 teaspoons and added 1/2 tsp. of baking soda. Only needed 3/4 cup milk. I took half the dough, put it into another bowl with fresh cut chives, parsley and some finely shredded cheddar cheese, mixed it and patted it out for herb biscuits. The other half was made according to the recipe. The best biscuits on earth! Both halves came out light, fluffy and so flavorful. Thank you for a fantastic biscuit recipe. My other biscuit recipes have been tossed.

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Carol

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Reviewed: Oct. 25, 2009

OK I tried these a couple of weeks ago and got hockey pucks. Followed the recipe, used butter and thought I was gonna chip a tooth on these petrified Big Daddy's...whoa! Then I tried them again with fresh baking powder (I thought maybe mine was dead) and boy did they work that time!! Whooooeeeeee. So make sure your baking powder is fresh. BTW I rolled mine out about 1/2 to 3/4" and next time will do the 'Full Monti" and go with an inch thick. They rose perfectly but that extra little bit will put them over the top. Thanks John.

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bbqstud

Cooking Level: Professional

Home Town: Downey, California, USA

Living In: Poway, California, USA

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Reviewed: Oct. 25, 2009

Got this recipe in my e-mail this morning and made it for breakfast to use for breakfast sandwiches. VERY filling and the preperation was simple, a great way to start the day. Will be using again and again. Will try with buttermilk next time though

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momotate

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

I found this recipe about 7 years ago and it is now the only way we make biscuits- my single twenty-seven year old son now makes them himself using this recipe. It is a keeper, for sure!!!!!!!!!!!!!!!!

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ELLAY

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Reviewed: Oct. 25, 2009

If I could give this 10 stars I would. They are that easy & that good.

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Nana101

Cooking Level: Expert

Home Town: Fruita, Colorado, USA

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Reviewed: Oct. 23, 2009

I made these biscuits exactly as the recipe stated and they turned out perfect! They raised perfectly and tasted great! I'm getting rid of my other recipes; this is all I'll be using now. We ate them with bacon gravy and apple butter...yummy!! Thanks!!!

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what'sfordinner?

Cooking Level: Expert

Home Town: Rushville, Indiana, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: Oct. 23, 2009

Excellent! I followed the recipe exactly and got some great tasting biscuits.

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Charity

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Everyone enjoyed these. They were easy to make and were done in no time at all. I covered them in sausage gravy and it came out perfect.

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Patrick

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

Best. Biscuits. Ever. The Big Daddy in our house sure loved them. Thanks!

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Oct. 18, 2009

These biscuits are fantastic. I have tried many biscuit recipes over the years and this is by far the best. Especially with home made honey-cinnamon butter.

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Schelle70

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Reviewed: Oct. 17, 2009

What can I say that hasn't already been said? My daughter probably put it best, when she said she could eat all of them by herself. These are delicious and very easy to make. The prep time is longer than it took me, but I baked them a few minutes longer to get that golden brown top. thanks!

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