Reviewed: Dec. 14, 2007

Super EASY! Very good. I made adjustments since I don't have self-rising flour and sprinkled garlic powder on top to go with my soup. My husband (not a biscuit eater) said they were better than Red Lobster's--Yum!

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mama cooker

Cooking Level: Expert

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Reviewed: Dec. 13, 2007

These are bland. Fresh out of the oven, they just tasted like flour. After storing them in a ziplock bag overnight, they now taste like plastic. They're so bland that they absorbed the flavor of the bag! I will say, however, that the texture was nice. Because of the ease of preparation, I would make these again if I were serving them with a flavorful gravy or something. But they're not worth eating alone.

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 12, 2007

Very tasty, quick & simple. Just the way I like my recipes. I'm not a big fan of self-rising flour (it seems too salty) but I like throwing together breakfast for a big family quickly. I used homemade peach preserves & they are great! Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2007

Excellent biscuit recipe. Really light and fluffy, and not overly rich. Fabulous.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 26, 2007

This recipe sure came in handy when my boys wanted biscuits and I was out of the 'usual' ingredients. Although the idea of putting mayo in a biscuit recipe sounded odd, they turned out pretty darn tasty. I will make them again!

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DookieJ

Cooking Level: Intermediate

Home Town: Lake Mary, Florida, USA

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Reviewed: Sep. 22, 2007

I cannot get these biscuits light and fluffy! I've tried over and over. I've used ff ingredients, whole fat ingredients, recommended substitutions. Not over mixing, blah, blah, blah..lol. Nothing works for me. They come out rather "flat", and dense. Still taste ok though. They have gone well with my meals. And I love them with honey dripping off as a midnight snack! I'll keep trying.

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Silvercin29

Cooking Level: Expert

Home Town: Republic, Ohio, USA

Living In: Burgoon, Ohio, USA

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Reviewed: Sep. 18, 2007

Just what I was looking for. Quick & easy to make. Great with jam and butter. ------------------- Helpful hint: mix mayonnaise and flour(& baking powder and salt, if needed) together first. I always use my hands and knead together until coarse/crumbly. Then add milk (little by little) and with a large spoon fold liquid into mixture. Leave lumpy - I know, I know, but it works best this way!!! Will turn out better than the corner bakery :) All done with mixing and baking in under 20 minutes (15, depending on oven, etc.) -------------- Funny story: first time I tried this, it was for a special added touch to our normal eggs and ham. I always make a mini "tester" batch to share with my husband before I try anything new for us & the kids. Well, these were so good and done so fast, by the time he got downstairs to share... well, they were all gone! Luckily I had already had a few more mini ones going so he really never knew (Shhh...) Haha! Well, needless to say we made them for the kids too & our breakfast was WONDERFUL! It's like biscuits made our usual that much more like a little cafe :) Recipe makes perfect amount but is easy to half/double too. Anywho, hopefully this lets you know just how great and fast they really are :) Super great recipe. Will use again often & will pass along to friends and family.

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Likes2Cook

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Reviewed: Sep. 12, 2007

Light fluffy and very easy. You do not taste the mayo @ all. My husband and I both loved them. It may have been my oven but it took about 18 minutes. Just fyi.

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amandamichigan

Cooking Level: Expert

Home Town: Bay Point, California, USA

Living In: Lathrop, California, USA

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Reviewed: Sep. 2, 2007

These were soooo godd i made them for the second time.I did as others said and did not overmix batter and cooked for 12 mins, i feel this is the key becouse they came out better 2nd time.

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Marie B

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Aug. 23, 2007

It was just ok. My kids enjoyed it.

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beachlvr2

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Aug. 21, 2007

These were certainly easy enough. I was a little worried about how soft the dough was but they turned out fine. I used low fat mayo, nonfat milk and added about 1T of Splenda. Hubby liked the cake-like texture; I would have prefered a flakier biscuit--so the rating is a compromise of his 5 and my 3.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2007

I used the self-rising flour as called for and per other reviewers' suggestions, added 1 tsp. of sugar. Once they were taken from the oven, I brushed melted butter on the tops of them. All in all, the biscuits were quite dense and lacked every bit of flavor. While this may sound like a complaint, I think it could be taken either way. If you're eating one along with a meal, I think it works great because you never want a piece of bread to be more appealing than the main course; this biscuit recipe gives you that basic dinner bread without taking away from the dinner itself. Along with being a nice compliment to a dinner, they're also great served with jam (I'm a strawberry fan). So don't let the fact that this recipe lacks "pizazz" keep you from trying it. This has definitely got to be the most time and money saving recipe out there. Give it a go... just keep some jam on hand! =)

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Lonna Brown

Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Reviewed: Aug. 9, 2007

This rating is a compromise. My family rated them average, 3 stars. I would rate them a 5. So I averaged - 4 stars. They are definately more like a roll than a biscuit, which is why I liked them. Also, the dough is not as firm as most biscuits, but they turned out great. Follow the recipe - don't add more flour. I did use the substitutions for self rising flour since I didn't have any.

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Princess Sandra

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Aug. 7, 2007

These biscuits went over great. They are so quick to make and they are versatile for other dishes. The only thing it lacks is diversity. They are just biscuits(quality). I recommend honey or jelly on these things after they are heated up in the microwave.

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Mattie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Orange, California, USA

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Reviewed: Jul. 26, 2007

Sorry. I hated this recipe. My batter was so thin, like pancake batter. I added more flour, but still, yucky. They had a smooth finish, not lumpy and bumpy like a biscuit. THey were sour tasting. I just left mine in the oven, turned off the oven and ate our dinner. Came back later to clean up the mess.

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thekitchendiva

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Reviewed: Jul. 19, 2007

These are the best biscuits I have ever made. I normally produce hockey pucks, but these were light and very tasty. I did add the prescribed sugar, 1 tbl baking soda and 1 tsp salt. They did not get as brown as I would have liked nor as bake as high as I like (never made but have eaten ) I am anxious try try these again and I may add buttermilk and increase the baking powder a snall amount.

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ev

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Reviewed: Jul. 15, 2007

Makes a pretty good substitute for shortening.

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NYC

Living In: New York, New York, USA

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Reviewed: Jul. 15, 2007

Quick and easy. Did as others did with baking powder, salt and sugar. Brushed melted butter and garlic powder on top. Yummy!

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LINTY

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

Quick and easy. Made for Strawberry Shortcake. Very good! Did what others recommended for self-rising flour. Added 1TBSP baking powder and 1 tsp salt. Threw in a dash of sugar as well!

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MELBATOST

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Reviewed: Jul. 1, 2007

these are hands down the best biscuits we have ever made. I used Hellman's light mayo, 2% milk, and a pinch of sugar. So easy, and so, so good.

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STACEY.

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