Reviewed: Sep. 5, 2009

I made these with butter instead of shortening. They turned out well and were similar to pre-packaged mixes I've used (ie: Bisquick). It was my first time making biscuits from scratch, and these were pretty easy. I did them as drop biscuits, but next time I'll roll them to make them prettier. :) Thanks!

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Reviewer:

Jenny

Reviewed: Aug. 28, 2009

What a great recipe and so easy it makes those delectible melt in your mouth biscuits you remember from your childhood.

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Reviewer:

Fiona

Reviewed: Aug. 5, 2009

These were very good. Followed the recipe, but used butter instead of the shortening, dropped them instead of rolling and cutting, and didn't bother with brushing the tops with anything. Still a very tasty basic biscuit. I used less than 3/4C milk... so don't just dump in the full amount and figure it's right. Will use again, might try subbing some wheat flour in. Yumm-o!

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Reviewer:

kReich

Reviewed: Jul. 13, 2009

These are so worth the effort. My southern husband was very pleased, and I won't be looking for another biscuit recipe. Thanks!

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Reviewer:

Michelle McElroy

Cooking Level: Intermediate

Reviewed: Jun. 4, 2009

I wanted a quick and easy biscuit recipe for the creamed chipped beef my husband was begging for. This really fit the bill! I made them as written aside from brushing butter on the tops instead of the shortening. I think maybe they would have had a richer taste if I'd used the butter flavored shortening in the mix, but I only had regular and they still were tasty. They cooked up perfectly in 12 mins and were nice and flaky. I didn't get a lot of biscuits out of the mix, but I got 9 good sized ones, which was fine for our dinner. I will definitely be making these again very soon.

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Reviewer:

Nichole

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 4, 2009

I added a 1/2 cup of white sugar to this recipe for a sweeter dessert-type biscuit. I also reduced the oven temperature from 450 to 400. These were simple and came out great!

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Reviewer:

RACHELDB

Reviewed: Apr. 21, 2009

Super easy and very yummy, Husband approved!

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Reviewer:

MommaOfTwins09

Cooking Level: Expert

Home Town: Big Sky, Montana, USA

Reviewed: Apr. 4, 2009

I have been making this recipe for years and it remains our favorite biscuit recipe, I know it by memory. Sometimes I sub the milk with buttermilk, they come out so tender and moist. Also brush the tops with melted butter. Tip: If you dont have buttermilk on hand just add 1 TBS. of white vinegar to regular milk and let sit for about 5 min. you cant taste the vinegar and the biscuits are delicious also if the tops dont brown put under the broiler for a couple of minutes keeping a close eye on them,just enough for a slight brown top.

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Reviewer:

missD43

Cooking Level: Expert

Living In: West Valley, Utah, USA

Reviewed: Mar. 12, 2009

I followed this down to the letter, handled the dough as lightly and as little as possible. Was not impressed at all with the light yellow somewhat flaky hockey pucks that I wound up with. Some of the pictures (the yellow-hockey puck pics...look like mine. The biscuits in the original photo look GREAT! I want THAT recipe! won't make these again.

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Reviewer:

Joyce

Cooking Level: Intermediate

Reviewed: Mar. 12, 2009

My husband said these were some of the best biscuits he has had (I made them the last two nights to go with our dinner). I doubled the recipe, and it yielded about a dozen standard-sized biscuits. Instead of dipping them in melted shortening, I brushed melted butter on the tops, and it worked nicely.

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