Reviewed: Dec. 4, 2008

Easy, quick and good. I halved the recipe bc it's just the two of us, and bf had three of them. I'm not a mayo fan but you really can't taste it. I baked longer than stated, actually baked about 18-20 minutes to get them golden brown. I think bc of the mayo they crisped up on the bottom too. Thanks for the recipe! Easy to whip up on a weeknight!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 18, 2008

a definite keeper. had to add extra flour because it was a batter instead of a dough originally. great flavor and texture and look. thanks for the recipe!

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christian1

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 10, 2008

Amazingly good for the amount of effort required! While they don't replace the real thing, they are an excellent substitute when you want/need something quick. This recipe is definitely a keeper.

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KayT28

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Oct. 4, 2008

Absolutely love these! They are a perfect, quick addition to any meal!

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Joli

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Reviewed: Oct. 4, 2008

These are very good. Very light and fluffy. If the batter is runny or they don't rise, the batter has been mixed too much! I used a rubber spatula and gently folded ingredients till just combined.

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GINNY671

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Reviewed: Sep. 2, 2008

Good quick recipe. They taste like you have been rolling them out and spending alot of work on them.

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puravida555

Cooking Level: Intermediate

Living In: Maiden, North Carolina, USA

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Reviewed: Aug. 23, 2008

Love this Recipe! I have kept this recipe for over a year, since I always do traditional biscuits with the shortening/butter . I needed biscuits quick one morning, so I figured the best time to try this recipe! I did add a salt though to taste, and some dill in the flour. I did it as a rolled/cut biscuit, and it rose beautifully:) I did this same recipe again one dinner adding sharp cheddar cheese & jalapeno's! It was Da BOMB Digigty! Going to try it with a chipotle mayo and spicy mayo to see those would taste! All you need is some imagination to make it yummy! Thanks for the easy recipe!

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Angel619SD

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Reviewed: Jul. 23, 2008

Absolutely WONDERFUL!! :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jul. 16, 2008

these were absolutely amazing. awesome light texture. also tried with parmesan and garlic baked in they were even better

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Amanda

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Reviewed: Jul. 16, 2008

not a huge fan of this recipe...very bland and tasted like flour. Would probably not make again...

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Jesika

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Reviewed: Jul. 8, 2008

Followed the recipe to the T only I did have buttermilk on hand, so used that in place of milk. Got exactly 12 biscuits out of it. Mine took about 16 minutes to brown and look done, though they were a little crunchy on the outside so something was weird with the temperature there... I thought these were good as a base or just if you want something really plain. Mine weren't very light/fluffy but they did rise, did have a good texture. But they really don't have much taste at all, so if you want that you need to add to it. Should say my parents enjoyed them a lot more than I did. Very quick and easy recipe, in any case!

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SnowyTater

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Reviewed: May 26, 2008

i've been making these for years. learned to make them at a friend's house in Savannah, Georgia. only, i use 1/2 cup mayo. you can add shredded cheddar cheese too, this makes the BEST cheese biscuits!

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Sandra Scott

Cooking Level: Expert

Home Town: Pinole, California, USA

Living In: Florence, Arizona, USA

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Reviewed: May 13, 2008

Thank you for a biscuit recipe that uses ingredients I already have on hand. The end result was really good biscuits. I did not tweak at all made as is.

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Amy

Cooking Level: Expert

Home Town: Milford Center, Ohio, USA

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Reviewed: May 10, 2008

These are SO great!!! Just like my granny used to make. Thanks!

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RACKLEY420

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Amarillo, Texas, USA

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Reviewed: Apr. 12, 2008

I followed the recipe as written and I thought they were OK. My husband thought they tasted like flour and he usually will eat ANYthing but would not eat these. Probably will not make again, thanks anyway.

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Debbie

Cooking Level: Beginning

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Reviewed: Mar. 15, 2008

This recipe did not impress me. Mine didn't rise and had no taste. They were as appealing as a hockey puck.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Feb. 23, 2008

Interesting. I thought they tasted almost more like a pastry than a biscuit. They were good though, and my husband liked them even though he's not a mayo fan.

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Breezy

Cooking Level: Intermediate

Home Town: Vassar, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Feb. 22, 2008

Easy, fast and flavorful!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Feb. 4, 2008

GREAT!!! I just found out my daughter has a milk allergy and wanted a recipe with out butter or shortening. I used soy milk and these came out great. My husband said he couldn't even tell the difference. I used bread flour with 2 tsp baking soda and 1 1/2 tsp salt. Then added soy milk until just workable. Rolled out and baked at 375 F baked on Pampered Chef stone for 15 min. Lightly browned and wonderful!

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bkowach

Cooking Level: Expert

Home Town: Wakeeney, Kansas, USA

Living In: Gangneung, Kangwon-Do, South Korea

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Reviewed: Jan. 2, 2008

i'm rating this a three.five-four only because it requires so little ingredients. the taste, however, was left to be desired. it got worse when they cooled - it was like eating thick flour and water batter. i made four dozens; i'm not sure how i made so much and i didn't even double the recipe. i'd probably make this again only to rule out that i didn't make a mistake. ONLY SERVE WARM.

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