I tried these last night and while it was easy... they were also dry. I had to butter the tops and bottoms and eventually the insides. . . . I recommend following the advice of another reviewer to cut in either crisco (or margerine). Also, while I wanted to follow the recipe to the letter this time, I think next time I will add some sharp cheddar cheese to the mix. . . . DO NOT over knead the dough!!! It was like a bunch of little continents when I mixed it together, as the dough was seperated. I did manage to flatten it out by hand and then, with some margerine on the 1 cup measuring cup rim, cut each biscuit out. This made about 7-8 bicuits only. Double the recipe if you have a large crowd. . . I did cook for more likely 12-15 minutes because when they were cooking, they were still white and I wasn't sure if they were done. . . . I recommend instead, following the 8 - 10 minute advice, but have a "scrap" biscuit for testing. . . These were tasty, but they lacked just a hair in flavor (until butter added) and very extremely dry. I will attempt next time to add just a (1/2 cup?) hair more cream than advised.
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I tried these last night and while it was easy... they were also dry. I had to butter the tops...