Reviewed: Nov. 26, 2009

The dough was incredibly sticky so I ended up just making drop biscuits. Thankfully they turned out nicely, adding a couple of extra minutes to the baking time for larger biscuits, and about 1/4 cup sugar to make them sweeter.

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MummyJacks

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 29, 2009

Delicious! I altered the quantities to make 4 servings, and it still came out great. My husband and I both loved it. The "shortcake" recipe would also make good biscuits. I would also like to try this with peaches.

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Mandi Spencer

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

This recipe is like how my Mother and Grand Mother made them. And were all from Michigan! I followed the recipe exactly except I took a tip from Alton Brown. I put one cup of flour on the cupboard top and put the dough in that. I then kneaded the dough a few times till it was no longer sticky. Then I rolled it out, folded it into quarters, rolled it, folded it, rolled it folded it and put it in plastic wrap and in the fridge for an hour. I then rolled it out the last time to 1/2 inch thing and put the whole thing on a greased baking sheet. Like mom used to do. Comes out wonderful and you can cut the size of biscuit you want. People rave about this recipe and I have a lot of converts from angle food cake. (yuck)

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CAPNJUB

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Reviewed: Jun. 28, 2009

I followed this recipe exactly (except for adding a 1/4 cup of sugar!) and the shortcakes were perfect! Others complained about sticky dough; my dough was a little sticky, but after kneading it in flour as the recipe stated, it was very easy to pat the dough out and cut with a floured biscuit cutter. The shortcakes came out very tender with a deliciously golden, crisp crust. My family really loved these shortcakes; I will be making them again!!!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 22, 2009

I made as directed and the dough was impossible to roll--you would need at least 1 more cup. I added 4 tbsp of sugar to my batter and made drop biscuits instead of rolling (I like rough edges). Would have liked more sauce for the biscuit to soak up, but there were no complaints, only requests for seconds. I would double the berries next time as well.

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 11, 2009

It was sticky when we followed the directions to a t. So we just made drop biscuits and everyone loved them.

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kayla

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 31, 2009

Tastes like I remember my grandma's. I did have to add probably close to another full cup of flour before turning the dough out on the board as it was still too wet and sticky to work with. I did measure everything precisely so ...? I also added several tablespoons of sugar to the dough as we like sweet cakes.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 1, 2008

Just made them and they were so easy. I always keep dry buttermilk on hand in my pantry so I don't need to run out and get it for this recipe or that. I also didn't have self rising flour so I added the salt and baking powder.My berries are a little sour even with the extra sugar added amazing enough so and I like a slightly sweetened biscuit so I added a teaspoon or two of sugar to the recipe. They will be delicious with blueberries and milk tomorrow morning with hot tea, coffee or cocoa. :) Thanks so much.

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