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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COOK471

Cooking Level: Expert

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Reviewed: Aug. 24, 2009

Good but a little dry and a little bland, next time maybe I will add some cheddar cheese, black pepper, garlic....

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Aug. 22, 2009

These were great and fast! I wanted them to turn out a little taller (meaning more fluffy/have each one rise more), but with most breads the first time you make them they aren't perfect. I will make these again.

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SYRAH4689

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 21, 2009

Wow! These were wonderful! I've never had any luck making biscuits from scratch no matter which recipe I tried. These were perfect! Big & fluffy & delicious. Thank you!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 20, 2009

My son, husband, and daycare babies loved these biscuits!! Fluffy, light, and yummy.

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HulaGirl

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Aug. 19, 2009

very good. i tried 2 other recipes, both dint come out right. this one had more baking powder, so i think that did the trick. soft on the inside crisp outside. fantastic.

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antgoddess

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Reviewed: Aug. 15, 2009

Best homemade biscuits I've ever made! No more hockey pucks for us :o) I used my food processor, pulsing the ingredients as little as possible. I sliced butter flavored crisco & stuck it in the freezer while I prepared the dry ingred. & I used buttermilk instead of milk. I didn't roll them out, just patted them lightly into the right thickness. Be sure to make the dough nice & thick before you cut them. They turned out soooo tender & very flavorful! Thanks for the recipe!

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Aug. 14, 2009

This is such a good, fast, SIMPLE recipe! My 1st attempt at homemade biscuits and, while they didn't rise to the fluffy heights I had hoped (I think I may have let them sit out too long before baking), they are delicious and versatile. Love that I keep the staple ingredients in my pantry, so I'll always be able to make these in a pinch.

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rhondalcrowell

Home Town: Long Beach, California, USA

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Reviewed: Aug. 13, 2009

I served this as a side, and I could've sworn that if I hadn't told my family there was more food to come, they would've eaten this as an entree. They even said it was "way better than KFC," which made me laugh-- they love KFC biscuits.

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soccerd0rkkk

Cooking Level: Beginning

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Reviewed: Aug. 13, 2009

MMMM MMMMM MMMMM!!! Biscuits are now one of my favorite foods! I'm in Germany right now, where I eat fresh bread from local bakeries every day, but I decided to try baking biscuits for fun, and I am amazed - they are even better! I had forgotten how wonderful they are!

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Bryn

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

These were the first time I made biscuits from scratch. They were phenomenal!! I mixed the dough just enough for everything to come together and then kneaded for about 5 minutes. I didn't need the full amount of milk, used about 3/4 cup. The biscuits came out so fluffy and soft! I will be making more tomorrow for biscuits and gravy! Yum!

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