Reviewed: Feb. 2, 2009

Mine didn't rise like they should have. I'll try them again and give them a little time before putting them in the oven. I wouldn't have given them this high a rating except they were easy and tasty.

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raylene

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Reviewed: Jan. 25, 2009

These biscuits turned out exactly as I had hoped. They were soft and fluffy with a good taste.

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zippychef

Cooking Level: Expert

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Jan. 7, 2009

I love, love, love these biscuits. OMG. I didnt think they would come out so good but they did. I make these every night with all my meals

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brownbetty2

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Reviewed: Jan. 7, 2009

These really are just like my Mom's! I was able to get nine, nice sized biscuits (standard biscuit cutter).

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TAQUITA

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

The best from scratch biscuit I've made so far, but not 5 star gold. I'm going to try improving my methods, like placing the biscuits closer together while baking, and barely handling the dough. No hockey pucks yet!

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louisiana bourbon

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 26, 2008

I would like to know how you're supposed to get 24 biscuits out of this recipe! I followed the recipe exactly and was able to get 12 very thin biscuits. I cut them with a 2 1/2" cutter and hoped they'd rise a little during baking. Not really. My biscuits look like miniature pancakes. Next time I make these I will double the recipe.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

These were so easy to make and they taste great!

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Oct. 4, 2008

These were really fast and easy to fix. No kneading required which is always a plus. I didn't care for the flavor though, it seemed like something was missing. I used butter flavor crisco, but I don't think it made much difference than if I had used plain. I got 8 biscuits from this. These were good with Bill's Sausage Gravy over the top.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 15, 2008

I made these biscuits for my sausage gravy and they were perfect. These biscuits were quick and easy to make and with having 4 kids one of which is only 6 mos i dont have a lot of time to cook so it was wonderful to be able to make homemade biscuits without it being an all day process. They tasted great, were light and fluffy and went great with my sausage gravy. I will definatly make these again many times. I brushed the top with milk before baking but other then that i followed the recipe.

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Lindsey

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Paris, Tennessee, USA

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Reviewed: Sep. 14, 2008

I added a little extra liquid because the dough came out a little dry at first. I was dubious about the cooking time of 12-15 minutes at such a high heat, but it turned out to be quite accurate. Not quite buttermilk biscuits, but good if you don't have buttermilk or the ingredients for a substitute on hand.

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Aug. 31, 2008

This recipe will be a staple in my house!!!! Excellent texture and great even when eaten plain!!! They always come out nice and fluffy.....well done!!

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Sharyl R.

Cooking Level: Intermediate

Home Town: Leduc, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Jul. 24, 2008

Mmmm! These biscuits are delicious! The texture is wonderful. We liked ours with butter, then preserves, jam, or honey on top... it was very hard to stop at just one biscuit! I think dipping them in shortening made them extra special. I will be keeping this nice recipe! :-)

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Renae

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Reviewed: May 25, 2008

These biscuits are fabulous! I make them all the time. They're great as a meal compliment or just eating cold with a bit of jam for a snack. Even my British in-laws love them with sausage gravy for breakfast!

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Bam

Cooking Level: Expert

Home Town: Gautier, Mississippi, USA

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Reviewed: Apr. 21, 2008

Best biscuit recipe I have ever tried! And simple and quick to boot!

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Sandra Lee

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Reviewed: Apr. 13, 2008

5 T equals just about 1/3 C so that is what I used. I brushed the tops with butter before baking them at 475 degrees.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 16, 2008

I thought these were very bland in taste.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Mar. 9, 2008

These biscuits came out great...very flaky just like a biscuit should be. Even my husband said this one was a keeper! I followed the recipe as is except I replaced the shortening with butter to reduce trans fat. Will definitely make again and again!

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JESSMARIE824

Cooking Level: Intermediate

Home Town: Freedom, California, USA

Living In: Watsonville, California, USA

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Reviewed: Feb. 25, 2008

I tried 2 biscuit recipes from this site today and didn't like this one as well as "tea biscuit" recipe. These seemed dry and I rolled to thin, should have rolled to 1/2 inch. A GREAT suggestion by a reviewer I tried was wetting the counter and placing plastic wrap on it to roll the dough out. This really cut down on the flour mess, just pulled up plastic and threw away! Thick recipe was quick to prepare but not enough flavor.

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