The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 13, 2009
Wonderful! Glad you added the tip about adding baking powder & salt if self-rising isn't on hand. Thought I had some and didn't. Made these today for tomorrow's breakfast on a road trip, so I used another's suggestion of cutting in some butter Crisco to keep them from drying out. But I sampled them with the sausage gravy I made to take, and it is some kind of GOOD!!! Way better than the canned stuff!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 4, 2009
These are the biscuits my grandma used to make and eventually passed the recipe to my mom who passed it to me. So easy and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 1, 2009
It never occurred to me that heavy cream could be used as a fat but thank goodness someone else thought of it! These are the best biscuits I've ever had. Mine did not turn out particularly light but that is more than ok with me as I like a dense biscuit. These are absolutely delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 16, 2008
Quick easy and yummy!! Used most often.
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Cooking Level: Expert

Home Town: Weymouth, Massachusetts, USA
Living In: Plymouth, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 28, 2008
Very nice and easy recipe, the biscuts came out great, my husband couldn't stop eating them..........thanks for the recipe.........
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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 18, 2008
These were super easy to make but they turned out dry and bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 14, 2008
I love this recipe! It takes hardly any time at all. I read the reviews and decided to add cheese to the mix; yummy. You will need to add extra liquid. I used cream this time but think I will use melted butter next time and buttermilk instead of cream. I do so love a buttery bisquit!!
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Cooking Level: Intermediate

Home Town: Orange, California, USA
Living In: Deer Park, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 20, 2008
Aha! At last the secret to my grandmother-in-law's biscuit recipe! She told me she only used flour and cream but it wasn't until I saw it here that I realized that I needed SELF-RISING flour. My husband is a happy man;) Once you've made it a few times, this recipe isn't much more difficult than opening a can from the grocery store. Now you can say it's homemade!
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Living In: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 17, 2008
Its hard to believe that with such few ingredients that these biscuits could be soooo good! These are super easy and fast to get on the table! I make them in my food processor. I put the dry ingredients in with the dough blade and then turn it on the dough setting. I pour the cream in as fast as the dry mix will incorporate it. Once the dough pulls away from the sides of the bowl and forms a ball I let it run for 30 seconds. Then I turn it out onto a cutting board, roll it into a log shape, and slice into biscuits and bake acording to the recipe. No kneading, no cutting. I will be baking them often this winter with soups, stews, and slow cooked meals. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 25, 2008
Wow! I was skeptical, but very pleasantly surprised with the ease and taste of these biscuits. I have been searching for a long time for a soft, fluffy biscuit recipe. These are the softest and best I've ever had! Thank you so much for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 22, 2008
These were really easy to make, first time I ever made biscuits and they turned out really good. Nothing beats moms though. I added a slice of butter to each before baking and it made them more tasty. These are perfect with sausage gravy and would be good with fried chicken too !
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Mint Hill, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 30, 2008
It's just not possible for something to be this easy and tasty. Didn't change a thing...but I didn't remove when I turned off the oven so they were a bit more crispy/dried out than I would have liked. I also halved the recipe which was a no-no because they were gone too fast. Thanks for a quick, easy and tasty recipe. Will make again and again.
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Cooking Level: Intermediate

Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 28, 2008
the biscuits are not bad at all, but they end up being the most popular recipe around because of the fastness, easiness and simplicity of the whole process. Unexpected guests? last minute whim? no bread anywhere? here you go! I tried plain, with parmesan, with rosemary, onion, parsley, you name it... always good!
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Cooking Level: Expert

Home Town: Como, Lombardia, Italy
Living In: Milan, Lombardia, Italy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 13, 2008
This is a great biscuit recipe! I was a little leary as it only had two ingredients, but boy was I suprised. Definately will be my all time favorite recipe.
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Cooking Level: Expert

Home Town: Conroe, Texas, USA
Living In: Mansfield, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 3, 2008
I've always made mine this way, but never used the heavy cream just used milk, and nevered nead them, I just dropped them on the pan and baked them, I make these alot, out of a 7 day week, i make them 5 times. Oh and i dont measure any thing I eyeball it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 3, 2008
i am a pro baker, have been making this recipe for years. i think they are the best,now a few tips. after you have made them a couple of times, try winging it by feel. you want your dough to feel like a wet sponge, the wetter the more tender. these can either be dropped or cut, if you are cutting,use a.p. flour to roll them out, the self will absorb and change you ratio and become tough. you also can add some chedder cheese, better than red lobsters. another trick add a little sugar and cinnamon, brush top with egg wash sprinkle with sugar, these make great short cakes, when filled with fresh fruit. use these as ideas for other things you can add to these great biscuts,bacondebaker
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Cooking Level: Professional

Home Town: Williamsburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jul. 3, 2008
Diane Hixon, you're my hero. These biscuits have made my life and budget so much simpler. My husband is a bread fanatic and we just don't have Bisquick or instant biscuits where I live, THANKS!!! I made this as a bread topping as is for a casserole and also to accompany soup- just added some sauteed onion and cheese for variety.
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Cooking Level: Intermediate

Home Town: Devon, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 20, 2008
These were good if you're in a pinch. I found them to be a bit bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 16, 2008
I find it excellent because it's simple and looks great! Will definitely be making them every day!!! Thanks a lot
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 9, 2008
This is the first time I ever tried making biscuits like these and frankly speaking, they turned pretty darn well! I did the 2:1 ratio but I didn't measure the cream (it came in a 250ml packet and 250ml=1cup) but it came out too sticky and promptly destroyed my floured surface so I added more self rising. I noticed the "knead for 5 minutes or until no longer sticky" option. Chose the latter because more than a decade's experience says nothing goes according to the recipe, and I live in the tropics. (It's starting to flood outside as I finished my last batch so it's really, really humid here) Didn't rise as much as I thought it would but that's probably from the blunder I made earlier. They came out soft, tender with a little bit of a crust and pretty tasty for a plain biscuit. Will definitely try again when I don't have a panicking family distracting me.
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Living In: Kota Kinabalu, Sabah, Malaysia

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