Reviewed: Sep. 13, 2009

I too, could not for the life of me make biscuits until I found this recipe! Being from the south, it's EXPECTED that I know how to make biscuits! I used buttermilk and since it's thicker, was able to follow the measurement called for in the recipe. I doubled the recipe and used both shortening and butter (only had 1 stick). I increased the sugar slightly based on some other reviews. This is a fantastice recipe and a great base to experiment with.

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TNTNK071002

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Sep. 11, 2009

AMAZING. i've made these several times and usually double the recipe because we eat so many. I took some advice from the other posts and use only half of the baking powder and let them sit for 10-15 minutes (after cutting, before baking) which makes them fluff up a lot without being too light. it is CRUCIAL that you have the sides touching and cook about 10 or 11 minutes. I usually turn the broiler on for a few seconds to get the nice slightly brown top. also, adding a little more sugar can be nice depending on your tastes.

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amytronn

Cooking Level: Expert

Home Town: Paducah, Kentucky, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 11, 2009

Tasty. I didn't cut mine out which was a big mistake. I know better now. Served with "Bill's Sausage Gravy."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 9, 2009

I LOVED this! I may keep trying out a few new biscuit recipes just because I love to keep trying new things - but I know this will be a "go to" when we have biscuits and gravy on the weekends. I followed the recipe verbatim and loved the results! Very easy recipe to follow, and the biscuits had a nice golden brown crust for a little crunch and layers of soft fluffiness inside... perfection with some butter and good jam! Thanks! (My son said "5 stars mom"!!)

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 9, 2009

I rated this recipe a couple of weeks ago as just OK, but I tried again yesterday morning..thinking, how can all these people be getting it perfect and I can't...Well this time they were fluffy and yummy, perfect texture. Thanks

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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Reviewed: Sep. 8, 2009

My family really enjoyed these biscuits with our chicken dinner tonight. I used all whole wheat flower and the buscuits were not quite the right flavor. Next time I will add a little more sugar, since that's what I think was lacking. I gave a 5 star rating because I used whole wheat instead of all-purpose and I wasn't sure if that made any difference (usually doesn't for me).

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Sophia

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2009

Usually, I'm not crazy about biscuit recipes that use shortening. I've tried several, and found that they're not as good as one's that call for butter. However, this was the best shortening-type biscuit I've ever made. I made exactly twelve normal sized biscuits, with less than a tablespoon of leftover dough. The only change I made (besides making them smaller) was that I didn't knead the dough. I'm always wary of overworking the flour as it toughens the end product, and since there's no yeast in these, I didn't think it would be a big deal not to do it. I wasn't expecting great biscuits, but I got them anyway! Add my five star rating to the rest!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

FANTASTIC recipe! It is quite sticky but just turn it out onto a very well floured surface and cover with more flour. Knead 5-10 times and flour the surface some more, then pat it out.

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SMILEY_520

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

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Reviewed: Sep. 3, 2009

I had to throw away my first batch of dough because it was way too sticky and wet. I made it the second time and used 2 TBSP more flour and only 3/4 cup milk. They turned out perfect! They are very light and fluffy.

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Comingdeer

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Reviewed: Sep. 3, 2009

These do not live up to the hype. Not light and fluffy- kind doughy. No flavor. Just fine for deer camp.

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Scott Vernum

Cooking Level: Professional

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Reviewed: Sep. 1, 2009

This is a very easy recipe to follow. I have made big biscuits and smaller ones using this recipe. They always turn out great. I just make sure I butter the tops right after they come out of the oven.

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KMW1101

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Reviewed: Aug. 30, 2009

This recipe is wonderful! I made very few changes. First, I prefer the taste of butter in biscuits and I think it gives more flavor (some people commented that their results were bland). Second, I didn't need to use quite a full cup of milk to get the right consistency. Third, I wanted an herbed biscuit to go with dinner so I added 1 1/2 teaspoons of dill weed, 1 large clove of garlic (minced), 1/4 teaspoon fresh ground pepper and 1/2 cup grated Romano cheese. YUM, YUM, YUM! All 10 people at dinner raved about the results. I was very pleased! :-) I ended up refrigerating the dough for a few hours before I needed it. The biscuits were light, fluffy and flaky. Perfect!

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Jeremy's Personal Chef

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Olalla, Washington, USA

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Reviewed: Aug. 30, 2009

I made these biscuits with a gravy recipe I had found and edited. These were great! I'll definitely keep using these. I also took suggestions from other reviews not to knead. It worked very nicely.

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Endou Miharu

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Reviewed: Aug. 29, 2009

Fluffy Biscuits! don`t over knead LOL, they will turn out tough.

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Flowers~Of~Faith

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Reviewed: Aug. 29, 2009

This is the best biscut recipe, I have made it at least 6 times. The only thing I changed was to add a 1/2 tsp more of baking powder. You must have your Crisco cold before using.

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JenniferK

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 27, 2009

Quick and easy. I followed recipe as written. Kids loved them.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Aug. 27, 2009

These tasted great with blueberry jam but they really didn't rise much (could have been my fault). They looked like the little buttermilk biscuits that come out of the can. Overall a disappointment.

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Aug. 26, 2009

NEVER BEEN ABLE TO MAKE BISCUITS until this recipe. Nothing to add, follow it to the letter and you will succeed.

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Jonagirl

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Reviewed: Aug. 26, 2009

Easy to make recipe. I substituted butter for shortening. Turned out light and flaky. Delicious! Will be my go to biscuit recipe.

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Aug. 25, 2009

Awesome recipe! This doesn't need another rating but I just had to. These are big, light, and a great biscuit. I added some dried oregano as we had these with a little Italian salad and they were a big hit.

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