The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 7, 2009
These biscuits were quick and easy to make and tasted wonderful. Nice, light, fluffy texture.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 5, 2009
FANTASTIC.....I work for Head Start and I used this recipe modified to make 90 biscuits! It's the bomb! Best and easiest recipe I have found. I love it. If you want easy home made WONDERFUL biscuits this is the recipe for you!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 25, 2009
Overall, good biscuits. I like my biscuits a little softer but these are still good. Thanks for sharing!!!
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Cooking Level: Intermediate

Home Town: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 20, 2009
Fantastic recipe...simple to make, and fluffy yummy biscuits are the result. This northern girl was looking for a biscuit recipe and this one will be a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 17, 2009
I tired these bicuits yesterday because I couldn't find my regular recipe. They were really good and fuffy. I had some sour milk and used it in them and they were sooo good. Everyone loved them. I will probably use this recipe from now on. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 24, 2009
Excellent biscuits! Though I reduced the baking powder by a teaspoon (hubby said he could taste it), they still came out perfectly. This has become my default biscuit recipe. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 14, 2009
THESE ARE INCRDIBLE!!! I've never had such a fluffy /flaky biscuit ever! This has now become part of our weekly foods. The only thing I changed was the tartar. I used lemon juice instead. SOOOO GOOOOD!! Way to go Southern Gal! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 7, 2009
The best biscuit recipe I've found. I use butter flavored shortening for more flavor.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 6, 2008
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.
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 11, 2008
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 4, 2008
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.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 2, 2008
Easy to make and fairly tasty. Mine turned out a little dry though, so plan accordingly.
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Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 24, 2008
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 9, 2008
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).
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Cooking Level: Expert

Home Town: Wrightwood, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
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Reviewed: Mar. 29, 2008
A little sweeter than I liked but over all it was pretty good, will try again though.
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Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 26, 2008
Yummy- they weren't dried out or hard, they were just good. I used them in the Chicken and Buiscuit casserole on this site, yum yum yum. Thanks Southern Lady!
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Cooking Level: Intermediate

Home Town: Owego, New York, USA
Living In: Groveland, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
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Reviewed: Mar. 4, 2008
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.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 20, 2008
This was an excellent recipe. However, when using for dinner I will omit the sugar, as a dessert (shortcake) follow recipe as written. Handle as little as possible for a tender, crumbly out of this world biscuit.
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Cooking Level: Professional

Home Town: Ramsey, New Jersey, USA
Living In: Harford, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 3, 2008
I was very disappointed in the results. My biscuits were very flat (more like a cookie).
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