Reviewed: Sep. 19, 2010

These biscuits turned out great. Flaky, tender, tall, with a nice crunch to the tops and bottoms. Instead of kneading, I gently worked the dough just enough for it to stay together, then patted into a rectangle. Folded the rectangle over itself in thirds, and repeated twice. This dough is a little on the dry side and you won't need much flour when you're working with it. Then patted out into a rectangle a little over a half-inch thick. I then cut the rectangle into 8 pieces and patted each gently into a rounder shape. Baked in a buttered round metal cake pan with the biscuit sides touching for a taller final shape. Took about 15 minutes in the oven and they were biscuit heaven. For best 'fluff', make sure your shortening and buttermilk are very cold, and handle the dough as little as possible. Sometimes it helps to also let the dough rest a few minutes before baking. Replacing shortening with butter would probably add more flavor, but the shortening will give more flakiness.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jan. 5, 2006

This is only the second time I've tried to make biscuits and I thought these came out really good. Sometimes it's the simple things that come out really good and this is one of those things. I just patted out six good size biscuits ('cause that's the way my grandmother use to make her biscuits) and put them on the cookie sheet. It did take a little longer to bake because I made them a little larger than called for. I'll use this recipe again!

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Reviewer:

ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 28, 2005

These are okay. I took the advice of others and tweaked the ingrediens, including the addition of sugar. I'd leave the sugar out next time, that is, if I made them again.

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Reviewer:

MrsPeabody

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Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 10, 2005

I added a few extra ingredients to this recipe creating "Cheddar Garlic & Herb Buttermilk Biscuits". in addition to the regular recipe I added 1 heaping teaspoon of purreed Garlic and 1 tablespoon of Italian Seasoning and 1 1/2-2 cups of shredded cheddar cheese.

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Reviewer:

LEEARA1

Reviewed: Oct. 8, 2005

Excellent biscuit recipe SO moist and tender! Changes I made were to use 1/4 c butter + 2 T butter flavor shortening, 1 cup buttermilk and 1 tsp salt. And, I sift all dry ingredients prior to blending. KEY- DO NOT OVERWORK!!

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Reviewer:

ALINDNIC

Cooking Level: Expert

Reviewed: Sep. 14, 2005

I read the reviews from before and put the changes all together. I changed 1/2 tsp salt to 1 tsp, 3/4 buttermilk to 1 cup buttermilk added 1 tbsp sugar and 2 tbsp more of butter flavored shortening. It made these biscuits so flaky and moist. They were very good, best biscuit recipe I've ever made with the alterations.

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Reviewer:

brownie

Reviewed: May 12, 2005

I thought these turned out great! I did use butter instead of margarine and followed another reviewers advice to use an additional 2 tbsp. Save yourself the expense and drawer clutter of a biscuit cutter, I just used the mouth of a cup.

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Reviewer:

DONKERS1

Reviewed: Feb. 10, 2005

I made these biscuits and I think the flavor would be much better with the addition of a tablespoon of sugar and a teaspoon of salt, not 1/2 teaspoon of salt, as stated. Brushing buttermilk on top of the muffins before baking gives them a nice shine. Otherwise, a good recipe.

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Reviewer:

JENNIFER62

Reviewed: Feb. 1, 2005

Since I altered this recipe somewhat, I am giving it 4 stars. (In place of the 2 or 3 I believe it deserves) I made the bisuits much smaller than suggested, into 1 1/2 inch "bites" to appeal to my children. They were very cute and tall, but as dense as river rock. The insides were tender, just too heavy. I am pretty sure, however, that making them larger would not change the dense texture. This Southern girl will proclaim that these are NOT gravy biscuits, but WOULD do well making sandwiches and served alongside heartier meat courses. Don't even DREAM of trying to save a baked batch of these later...even microwaving won't refresh them.

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