Tried this for the first time and it came out awesome! They were soft and just like a biscuit taste and texture should be. However, I read one reviewers comment and they suggested using 1 cup buttermilk instead of the 3/4 cup milk, so when I tried buttermilk the second time making these biscuits, I now never make biscuits with plain milk, because they are too easy to crumble. The buttermilk biscuits hold up much better and we use them for morning breakfast biscuits with eggs, chicken apple sausage and maple syrup. Yummy!!! I give this 4 stars for the milk recipe but 5 stars for the buttermilk recipe! This one is for my "pass-down-to-my-kids" recipe box :)
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Tried this for the first time and it came out awesome! They were soft and just like a biscuit...