Reviewed: Sep. 30, 2009

If your biscuits by this recipe turned out 'rock hard' it was due to one of three things: 1) you worked the dough too long or 2) your flour was old and the leavening was no longer fresh or 3) you didn't use SELF-RISING, SOFT ?WHEAT flour, which is not as commonly available elsewhere as it is in the South. Good brands are White Lily or Hudson Cream -- NOT a hard wheat flour like Pillsbury, Gold Medal and DEFINITELY not Martha White (despite their claim to make the best biscuits) I have been making biscuits by this recipe since I was in elementary school and it works every time if you do it right!

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HYPATIA1219

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Reviewed: Sep. 20, 2009

Thanks Debby for this recipe. I had make it before as it is and was perfect. Today I decided to added: 3 TB real bacon bits( 50% less fat HORMEL) ,2 TB Parmezan cheese, 2 TB dried parsley and ground black pepper.I used buttermilk (milk and lemon juice)instead mil and 6 TB mayonnaise. "AMAZING" just like before. Thanks for posting and I will be making again, for sure. :0)

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Aug. 18, 2009

I also agree with others, this reminds me of the biscuits my sister, grandmother and a great-grandmother used to make----but, the mayo is an addition and must make the difference as I could never get them to turn out like this recipe. Hoorah!!

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Jim*s_Queenie

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Reviewed: Jan. 27, 2009

Thanks to this recipe I can make biscuits just like my grandmothers.

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Angie

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Reviewed: Feb. 18, 2005

My family ate them only because they could slather them with gravy........sorry, these aren't so good.

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RITA51

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Reviewed: Jan. 4, 2004

This recipe turned out better than I could have ever hoped for! Wonderful texture and flavor.

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LADYROSE36

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Reviewed: Feb. 3, 2003

The flavor wasn't bad. Maybe I rolled them too flat or cooked them to long, but they were flat and hard. I called them brick biscuits when I served them. I like the other mayonnaise buscuits on this site much better. These also take three times the time to prepare and also makes three times the mess. I will not make again.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 22, 2002

I submitted a similar recipi,(Mayonaise Biscuits, by Georgie Brent) but I think this one is a vast improvement! Mine were drop bicuits and this recipi is for rolled and cut,and they turn out more uniform and fluffier. Bravo Debbie!

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