Reviewed: Nov. 20, 2012

Followed exactly as written. Thought I could pull one over on my hubby and it worked! He had no clue these were baking powder biscuits, which he claims he hates, but said I could make these again. Thanks, Dakota!

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JoyMina7

Reviewed: Nov. 19, 2012

These are wonderful! A huge hit! Everyone finished them all.

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American

Cooking Level: Intermediate

Reviewed: Nov. 12, 2012

Finally, a biscuit recipe that WORKS! I spent the last 3 days making several rounds of biscuits, all from different recipes (Cooks Country, the Homesick Texan, etc)...none of them worked. My biscuits didn't rise...they came out like buttered hockey pucks. I didn't want to use vegetable shortening and this recipe looked perfect, especially with all the rave reviews. I made the recipe exactly as stated and I just whipped up the most perfect biscuits. Thank you, thank you! Oh, one tip...use an oven thermometer to make sure your oven is hot enough...mine runs 50-75 degrees too cool so my biscuits would have been too doughy/uncooked if I hadn't had an accurate reading.

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Reviewer:

Kara

Reviewed: Sep. 16, 2012

This is truly a never fail recipe !! Every single batch of biscuits I've ever baked turn out to be horrible. This is the first time my biscuits actually tasted like biscuits and not a pile of floured rocks !!

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Texan Girl

Cooking Level: Beginning

Reviewed: Sep. 9, 2012

My go to recipe for fresh Biscuits. these are easy and they always come out great.

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WildAcreFarms

Reviewed: Sep. 6, 2012

These are wonderful!!! I sometimes add some grated cheese and rosemary. Thanks for a great recipe!!!

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NoreenK

Reviewed: Aug. 27, 2012

Easy breezy and yummy! Would be a great base for cheddar cheese and garlic butter topping!

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Reviewer:

kkburnette

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Aug. 10, 2012

These are a must for anyone who has tried and failed (like me) to make homemade biscuits. They are perfect every time. For a "healthier" biscuit that my white bread husband actually prefers, try using 1 cup white flour and 1 cup whole wheat flour. They have a wonderful nutty flavor but are still soft and flaky. I live on the southeastern coast (warm and humid) and find 1/2 milk is more than enough or I have to keep adding flour. I also cut the butter down to about 1/3 cup. Make these this weekend - you won't be sorry!

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Reviewer:

mrsaa52

Reviewed: Jul. 28, 2012

So sorry to rate so low but, something is wrong with this recipe..I think it may call for too much baking powder. The texture of the biscuit is all wrong..

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