Reviewed: May 21, 2012

I made these this past weekend, but used the modification provided by ELPARSONS, I used butter instead of shortening and real buttermilk. They did not rise how I had hoped. I think next time I will double the recipe to get bigger biscuits. Recipe was easy to follow and did not take long to prep and cook.

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Reviewer:

AngieH

Cooking Level: Beginning

Living In: Coon Rapids, Minnesota, USA

Reviewed: Mar. 28, 2012

So yummy! Tastes like my moms!

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Reviewer:

ilovehiking29

Reviewed: Feb. 1, 2012

The Biscuits were really good! Looking foward to having them again with jam! Super easy recipe for when you need some bread as a side for dinner fast!

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Reviewer:

Jade W

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

Reviewed: Jan. 22, 2012

This is a great recipe. I followed it with one exception. I cooked bacon and used the drippings from that instead of shortening. I also had to use at least one cup of milk. I quit measuring and just added enought to encorporate all the dry ingredients. They were a hit at my house. I have one daughter that doesn't like biscuits, but she actually chose one of these as a snack. They could probably use a little more salt is the only thing I will change next time.

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Reviewer:

johnwho1

Reviewed: Jan. 8, 2012

Excellent biscuits!! I made a slight moderation. I added 1/4 cup of sugar and 3 TB butter. I also increased the baking soda to 1/2 ts and the buttermilk to a full cup. I was intending to make drop biscuits but at the last minute changed my mind. I worked it a little onto a heavily floured stone and used heart shaped cookie cutters (my granddaughter was helping). I used the idea of rolling the dough out a little flatter and folding it in half then cutting it. This made a nice natural split. Brushed some butter on top when they came out of the oven. Now I cannot wait for dinner to serve them. They taste wonderful!! The next time I will try to increase the baking powder to 3 ts and see if they rise a little but more. We have very dense flour here. I also would love to try this with whole wheat flour. Right now this is my favorite biscuit recipe!!

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Reviewer:

ldrandall

Reviewed: Dec. 26, 2011

Perfect!

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Reviewer:

conejajo

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Reviewed: Dec. 14, 2011

I didn't care for this recipe, I thought they were dry and had a strange flavor

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Reviewer:

Sara

Reviewed: Dec. 7, 2011

We make these in bulk and freeze 'em. I have played with the recipe a little and added chives and garlic salt to them to give them more flavor for dinner - not quite Red Lobsters but not just buttermilk biscuits either.

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Reviewer:

AMlyGE

Reviewed: Dec. 2, 2011

Using the suggestion of the "dixie darlin'" these biscuits turned out very tender, flaky and rose to perfection. To clarify the suggestion use 2 1/2 tsp baking powder (not just 1/2), 1/2 tsp baking soda and a half stick of melted butter. I didn't over-handle the dough then I rolled and cut thicker biscuits. They went very well with the breakfast of sausage, egg and cheese. Thanks for sharing!

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Reviewer:

JON AND ANGIE

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Nov. 24, 2011

My picky husband loved this recipe and he doesn't like *scratch* biscuits.. I read through several of the reviews and took some of the suggestions. I mixed the shortening with salted butted about half and half. I also learned not to twist my cutter, I did not know that. I kneaded it only 3 or 4 times, careful NOT to overwork the dough. As you can see from my picture, they rose beautifully. The one on the far right was the left over dough. Also, I have a cooking stone I use, so once they came out of the oven I spread room temperature butter on them and let them sit for about a mintue so they could soak up all the butter! No jelly or jam required!! Thanks so much for the wonderful and simple recipe, definatly a keeper!

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