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 (or even better, one cup spelt flour and one cup rice or oat 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).

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.

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.

Easy to make and fairly tasty. Mine turned out a little dry though, so plan accordingly.

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

A little sweeter than I liked but over all it was pretty good, will try again though.

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!

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 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.

I was very disappointed in the results. My biscuits were very flat (more like a cookie).

My husband's family is from Texas, so I was worried about mastering biscuits, but after quite a few recipes this is THE ONE, and he thinks so too. Thanks!

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.

This is more like a dumpling or mini cake than a biscuit. The resulting biscuits are very light, airy, and porous. They were so delicate that they crumbled when sliced, so we wound up just putting the butter on top of the entire thing. They were difficult to roll but that is just because I didn't have any extra flour. Unfortunately I will not be making these again.

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 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 was desperate for a biscuit recipe that used ingredients I already had in the house. I didn't have any shortening, so I substitued hardened bacon grease and they were delicious! Thank you for a great recipe!

very yum