Reviewed: Nov. 12, 2009

I was very pleased with this recipe. I know a lot of people were talking about needing a saltier version, but I was very pleased with the flavor of these biscuits. I thought they had a mild sweetness to them. Another reviewed said she basted them with buttermilk prior to baking. I did the same. I made mine smaller, also, using a glass to cut out the circles. I think I'd double the recipe and make them larger. I did have to bake them a little longer. They didn't want to brown up in the timeframe the directions stated. Definitely will keep this recipe for the future.

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galfriday

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Holy Smokes! These are so delicious! I just ate 1 1/2 huge biscuits! Dang it. I used butter instead of shortening, added a little sugar and in order to not over mix I made free form biscuits instead of rolling them out. They obviously turned out perfect.

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californiacooker

Cooking Level: Intermediate

Living In: Santa Maria, California, USA

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Reviewed: Nov. 1, 2009

Fantastic recipe. I' ve been trying biscuit recipes for a long time and this one is my favorite. I was careful not to mix much like other reviewers suggested. I used whole wheat flour for about 1/4 of the flour, which was surprisingly delicious.

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KellyStar

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Reviewed: Oct. 30, 2009

Baking recipes that require only a few ingredients demand PERFECT technique. This biscuit recipe will yield great biscuits if 1) you don't overmix (use a fork or your hands), 2) remember to use AP and not self-rising flour, 3) don't substitute milk for buttermilk, 4) a brush of melted butter while baking is very nice, and 5) don't neglect the salt (its that important!). Also to expand on note #1 above, I press the dough in a large square and cut the biscuits square. That way you don't have to keep re-forming, and thus overworking, the dough remanants to cut more perfect circles. Finally, I freeze most of the squares between pieces of parchment and bake them fresh in the morning.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Oct. 26, 2009

I love this recipe! The biscuits come out light and fluffy. I never thought I could make biscuits like this! Thank you so much!

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Theopa

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 20, 2009

GENERAL BISCUIT TIP: For the lightest, fluffiest biscuits regardless of recipe.. don't over-mix the dough. I made this mistake for years until catching this tip on "Diners Drive-ins and Dives". Like dumplings and pie crust, mix just enough to combine ingredients - otherwise you'll get flat, hard, disappointing rocks rather than light, fluffy, tender biscuits!

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Les De Moss

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Reviewed: Aug. 29, 2009

Biscuits rank right up there with pie crust for me - I've never been able to successfully make them. Until this recipe, that is! I did make a few changes - used 1 tsp of baking soda, 1 tsp of baking powder and used butter flavored crisco. Cut them 3/4"-1" thick and baked 425 for 9 minutes (I used a dark pan) and then generously brushed them with melted salted butter when they came out of the oven. I was so happy to have them turn out beautifully that I did a little kitchen dance! Thanks so much for the great recipe!

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Egapylime

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Reviewed: Aug. 26, 2009

wonderful and easy. thanks for the tips on adding a little extra b-soda, butter, etc. also rolled them a little thicker. took about ten min prep time- so easy!

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firstdawn418

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Reviewed: Aug. 23, 2009

I followed "Angie's" suggestions for BP and BS measurements and added 1 Tablespoon of butter in with the 1/3 cup vegetable shortning. I also brushed the tops with a little melted butter and cooked them on parchment paper. I don't know what to say except they were awful. They were flat and did not brown. I admit I'm not a biscuit maker and this recipe made me throw up the white flag of surrender! Will not try again.

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Jul. 29, 2009

I was happy with how these turned out...I chose them mostly because they were made with ingredients I had around the house. I used "elparsons" suggestions for the change in amt of baking soda. I assumed that it was a typo as far as the baking powder goes, and used 2 1/2 tsp. I used butter as she suggested. I also used "beckaboo"'s idea and cooked them in a preheated cast iron skillet. They cooked very eavenly, browned on the top... The outside was crumbly and the inside moist. Yum.

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Liz

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Reviewed: Jul. 9, 2009

My husband and I both love biscuits and have been eating them most of our lives, we tried these with Sausage Gravy, and were not impressed, I cooked these to exact specs, with the exception of brushing some light butter on top. They were Hard, Flat and tasteless, I thought something might be wrong when it didn't include any sugar, which both his grandma and mine's recipes contain. But as we didn't have their exact recipes we thought we'd try one from the internet, very disappointed, I think I'll be calling my grandma to get her recipe instead.

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Peazy

Cooking Level: Intermediate

Living In: Conway, New Hampshire, USA

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Reviewed: Jun. 14, 2009

I was nervous after reading the reviews and seeing all the different measurement's people used for the baking soda and powder. I used 2 1/2 powder and 1/2 soda. Mine turned out wonderfully, I think the bigger issue with rising isn't the BP/BS it's over mixing.

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mrsfootehill

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: May 31, 2009

My family loved these and thought that I was a rock star for making fabulous biscuits!

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Java Mama

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: May 30, 2009

These taste pretty good. They're not light and flaky though. I found them to be sort of dense. I just read Lonna Brown's review, where she said that they don't rise because they're not mass-produced and don't have additives and preservatives. That had me sort of confused. If I bake a homemade cake, it rises the same as a boxed cake mix. I like to bake homemade items to avoid the additives and preservatives, but usually homemade things are better than store- bought. If there's no way to make them better than store-bought, what's the point? I heard somewhere that butter makes biscuits rise. You cut in very cold butter, and when the heat from the oven hits the cold butter, the water in the butter creates steam and that's what makes them rise. I didn't go to culinary school, so I don't know for sure, but I'll probably use a recipe next time that calls for butter and see if I have better luck with that.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 28, 2009

These aren't as good as my mom's, and they seem to always wind up a little on the dry and ugly side. Good flavor, though.

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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Alice Springs, Northern Territory, Australia

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Reviewed: Apr. 26, 2009

These were so good! I took the others advice and added melted butter with the buttermilk -

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yummies

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 26, 2009

Any good Southerner knows that you can't have a good biscuit without using lard. Replace the shortning with lard, add 1 tsp salt, and instead of 1/4 tsp soda add 1/2 tsp. Then after cutting dip biscuit in melted lard and place on your pan. Mmmmmmmmmmm

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skruzich

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Reviewed: Apr. 25, 2009

the best I ever made.

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ginny

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Reviewed: Apr. 12, 2009

I had no problems with this recipe turning out.( I submitted my photo). Im from the south as are many people and the one thing I know about biscuits is that you must not over work your dough. As soon as it comes together you knead a few times then press it out (I use my hands) and do not cut your dough with a twisting motion because it will seal your cut side shut, cut straight down and tap the biscuit out of your cutter and use flour in between each and every cut. The only changes I made was to use 1/2 butter and 1/2 shortening and 1/2 t. for the baking powder and soda.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Mar. 22, 2009

I read many reviews before starting on these. I followed the advice of some users and increase the baking powder and baking soda to 1/2 tsp each. I used butter instead of shortening since that was all I had. Before baking, I basted the tops with a mixture of melted butter and buttermilk thinking it would make a nice brown top to the biscuits. I also sprinkled the tops with a little sugar The biscuits did not rise at all, and barely browned even after baking them for 14 minutes. Although the taste was good, we were eating flat hockey puck sized biscuit instead of fluffy light ones. Next time I think I will let the dough sit to allow the baking soda/baking powder to react together and see if that makes a difference.

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