Reviewed: May 5, 2012

Our go to biscuit recipe.

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Timmons Family

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

1 I messed up not understanding "self rising" flour. I'll have to try it again.

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SunnySkyJan

Reviewed: Apr. 17, 2012

These are good in a pinch and you don't have much time. I didn't get much raise out of them.

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poshlynne

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

Reviewed: Apr. 16, 2012

I'm vegan, so I made them with almond milk and Vegenaise. I was afraid they wouldn't turn out, but they were light, fluffy and delicious.

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cdzapata

Reviewed: Mar. 19, 2012

Everyone seemed to like but secondary to the Irish Soda Bread and the Ciabatta Bread.

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poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: Mar. 17, 2012

very easy to make, tasted good

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wild mountain

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Wayne, Michigan, USA

Reviewed: Mar. 10, 2012

These were absolutely delicious - now to try cheese and herb biscuits - yummy!

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Hummingbird1st

Reviewed: Mar. 6, 2012

Really yummy...and oh so simple!! Soft, flaky and flavorful...easy to half the recipe for just the two of us. Will definitely make again!

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gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: Mar. 4, 2012

My only change was using the new mayo with olive oil and cracked black pepper (what I had on hand). Amazing taste, gave them an extra zing.

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jntyler

Reviewed: Mar. 3, 2012

So good! So easy. I did add 1 tsp. baking powder, used buttermilk, and baked at 435. I also heated 1 TBSP butter and a couple of swirls of corn oil in pan the second time before I added the dough. Made a crispy crust, which hub and I preferred.

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gardeniagirl

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Mayonnaise Biscuits

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