Reviewed: Oct. 17, 2011

I made these tonight and I added garlic powder and sharp cheddar cheese, but this combo didn't really work. These biscuits are my favorite biscuits my mom made when I was little and they are awesome with homemade sausage gravy. I would stick with that!

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Reviewer:

Megan Underwood

Reviewed: Jul. 26, 2011

Wow. Very light and tender biscuit. Moist too. I made these as drop biscuits. These tended to crumble though when I tried to split them open for putting butter or jelly, so not good for that and they really didn't rise much at all. But the flavor was fantastic! I cut this in half and got 4 biscuits so I guess I make mine large. Fabulous recipe, thanks for sharing!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 13, 2011

I think these biscuits were very tasty! Although there was maybe a tad too much b.p. But I will definately be making again!

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Reviewer:

Tanya

Cooking Level: Intermediate

Home Town: Hopedale, Illinois, USA

Reviewed: Feb. 5, 2011

Very nice, tender and flakey! Happy to find a biscuit thats not a hockey puck! I halved the entire recipe (so I wouldn't eat a whole batch) and accounted for baking powder down to 3T. I used margarine and soy milk. Instead of rolling out, I floured my hands and very quickly patted into rounds because I wanted less mess to clean up after.

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Reviewer:

awkwardsoul

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Jan. 18, 2011

These are great biscuits. My son can't get enough of these. I follow the recipe exactly and they turn out delicious every time The only trouble with these biscuits is they disappear too fast!

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Reviewer:

DougR

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 16, 2010

These turned out okay for me. A little thin, but next time I will roll out a little thicker. I used the suggestion of using a food processor and worked great. I also used butter from a log (amish made) and it gave them a different flavor. They still turned out light and fluffy just thin.

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Reviewer:

Alicia

Reviewed: Oct. 24, 2010

this is very light and delicate, not what a breakfast biscuit should be. Not bad, but not good either. Might be good with a light soup, but just not hearty. sorry

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Reviewer:

skatmatth

Cooking Level: Intermediate

Reviewed: Sep. 18, 2010

This is the easiest recipe to follow and they turn out perfect every time! With homemade sausage gravy they are a sure hit!

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Reviewer:

JVZ021

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

Reviewed: Mar. 17, 2010

I have never been able to make biscuits that could compete with my husbands grandmother...BUT, I have finally done it! This recipe makes an awesome biscuit.

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Reviewer:

Michelle L.

Reviewed: Nov. 15, 2009

I doubled the recipe in hopes that they'd be good and I am sure glad that I did! They were delicious. I might add just a little more salt next time, but they were light, with a little bit of a crunchy top. I found 13 minutes was perfect in my oven. They don't really rise much, so I cut mine a bit thick. Delicious!

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