Reviewed: Jun. 16, 2013

We have a variety of biscuit recipes on hand but this has quickly become our favorite.

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Reviewed: Jun. 16, 2013

Awesome recipe. I have been looking for a biscuit recipe that I liked and would be my go to recipe. This was the best! Very flaky and moist inside. Turned out perfectly and by far my favorite. I didn't add the sugar in though. I like them like biscuits and to taste like them. Delicious! I did everything by hand. Smooshed the cold butter into the flour mixture with my fingers and added the milk and mixed with my hands. Don't over work the dough. Just enough to get all the milk absorbed. I only kneaded it about 5-6 times and patted with my hands. I didnt use a rolling pin because you are over working the dough. Thanks for the recipe. Wouldn't change a thing unless I want to make them buttermilk in which I would use buttermilk instead of milk.

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Monica

Cooking Level: Expert

Home Town: Gardner, Kansas, USA

Reviewed: Jun. 16, 2013

I've made this recipe at least 6 times now... a couple as directed, a couple with half the butter (better but still a little much for me), and a couple with a quarter of the butter. All times they've been great, but I just prefer the lighter butter.

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MrsRogers

Reviewed: Jun. 5, 2013

I love these biscuits! I have made them many times and they are true to their name! (Unless you roll them too thin, then they become hockey pucks...lol. That was my second time making them and I didn't pay attention :/) I made these biscuits to go with a new sausage gravy recipe I found and my boyfriend says and I quote, "In all my 43 years of living and hundreds of plates of biscuits and gravy, THIS is the best plate EVER!" Now he is off to go brag about it at work

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Darlinlilkittie

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Reviewed: May 23, 2013

Very quick and easy. I did not have any milk so I used 1/2 cup evaporated milk and 1/4 cup cold water. They came out very light but just a little sweet. Maybe next time I will not put the 2 tsp. of sugar. Maybe it was the combination of sugar and evaporated milk. Either way they are and were great

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Jeff Henderson

Reviewed: May 9, 2013

This was the best biscuit recipe I have ever tried -- the name was very appropriate. I had no milk but some leftover heavy cream so I used that in place of milk and they were still light and flaky. Made these to serve with my crock pot chicken pot pie but now I almost hate to use them for the dish -- rather just eat them with a little butter.

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Jeannine

Reviewed: Apr. 21, 2013

My wife who is a Chef, was excited when she saw them and couldn't eat them fast enough. These were great, light and fluff. Made as directed except I brushed the tops with melted butter when I pulled them out of the oven. Excellent alone or with sausage gravy!

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adiefender

Cooking Level: Expert

Living In: Loveland, Colorado, USA

Reviewed: Apr. 7, 2013

I selected this recipe only because it looked simple and I had all ingredients on hand. I just wanted something quick to make in the morning to use for a breakfast sandwich. They were easy and turned out great but the flavor was just a little too bland. I think they would be great for biscuits and gravy but as a stand alone biscuit I prefer more flakey and light consistency. Not bad....but not great.

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RoRo

Cooking Level: Expert

Reviewed: Mar. 30, 2013

Very good biscuits. Flaky and buttery. Always a hit. It looks like a lot of work, but it really isn't. Especially once you've made them a couple of times and you know what you're doing it's quite fast. They may not be the prettiest, but they sure are among the tastiest. I like them for breakfast with a nice sausage gravy.

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