An elderly friend gave me this recipe when I got married, and they are the best biscuits I've ever had (and I'm picky). Use plenty of extra flour when rolling out to cut, because the dough is pretty wet. Don't over-handle the dough, though, or you'll lose the tenderness and moistness! I usually make a double batch since my fam consumes them rapidly.

There is WAAAYYYY too much baking powder per how much flour and salt is in the recipe. 4 tsp?! Is that a typo? But going against my better judgement, I went ahead and made them as-is. The result was exactly what I expected: medicinal taste and very dry and crumby. Sorry ya'll, but I'll keep lookin.

I used to make these biscuits all the time before we went wheat/dairy-free, and they were perfect every time--light, fluffy, and easy as pie to make on the spot. Now that I have to make them with dietary substitutions, they still turn out great. If anyone out there needs a low gluten, low-dairy recipe, here's what we do: Use spelt flour in place of all-purpose and 2/3 cup plain almond milk in place of cow's milk. We also replace the sugar with one packet of Stevia. The biscuits will have the same sort of nutty flavor you'd get from using whole wheat flour, and are perfect for biscuits and gravy (which we make with almond milk and turkey sausage). JAN 27 UPDATE: For anyone else out there who doesn't eat wheat or dairy: I've been making these with spelt flour, Earth Balance and plain almond milk for some time now, and they just get better and better. For biscuits with extra-flakey layers, work the Earth Balance into the flour with your fingers, but don't go for a really fine sandy texture--keep some small pieces of Earth Balance in there, as this is what causes the layers to form. Also, if you're using gluten-free flours, particularly rice-flours, it helps to combine them with an assortment of starches, such as tapioca and arrowroot (we don't eat corn or potato, but that would work, too). Depending on how much gluten-free flour you are using, it also helps to toss in a SMALL amount of xanthan gum (no more than 1/4 tsp. per cup of gluten-free flour).

This was a great recipe. Very soft, moist and delicious. It is so soft it would be tough to spread a stiff jelly on it, but thats fine with me, I like my biscuits moist. I never made it with the shortening though, I just used a softened stick of butter, to get a great buttery flavor. Loved them, made them twice in three days. Simple quick recipe.

Take your time with this recipe and you will be happy. Only used 1 & 1/2 T of sugar and 1/4 c shortening and 1/2 c butter. In food proc pulse dry items, then add butter/short, pulse until crumbly, add liquid, pulse a second or two. Try not to touch a whole lot. Use a floured surface and gently roll out. I baked 350 10 minutes and 400 for 5 minutes

I just tried these biscuits and they are good. Don't spread the biscuits too thin otherwise you'll be eating crackers and don't handle it too much. If you stick with these tips I think you'll like the recipe as well.

I made this a little differently. I used self-rising flour, omited the sugar, baking powder, salt and cream of tartar. Everything else I kept the same. These were really tasty and easy to make. Thanks for sharing:)

I made these exactly as the recipe stated, and wasn't thrilled. They were good, and tasted great with sausage and gravy on top. But they crumbled terribly when I tried to butter them, which was a major disappointment. Will try a different recipe next time.

I halved the recipe and used 1/2 butter and 1/2 shortening for more flavor. These were good but I think I like J.P.'s biscuits better! Served with baked ham recipe from this site.

This were too sweet and crumbly for our liking. We are looking for a great biscuit to use with sausage gravy, this wasn't it.