Reviewed: Jan. 9, 2009

I really enjoyed this recipe, but added garlic powder and a touch of shredded extra old cheese with milk to the top... yummy!

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jevb

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

These were very good! I have tried other biscuit recipes that just didnt work but this one was spot on! They were very flakey and I also used butter flavored crisco and wass still good.

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MISSCOOKIN

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 28, 2008

Very, very buttery. And I over handled the dough so they were a little dense, but still very tasty. I might cut the butter next time, though.

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Joc

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

I used sweet cream butter instead of shortening and these turned out great. Very fluffy on the inside. I did let them rest for 10-15 minutes before putting them in because the oven was otherwise occupied, but I don't know if that made any real difference.

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Amy

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Santa Monica, California, USA

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Reviewed: Dec. 24, 2008

Excellent! My kids watched in awe as they raised to an extraordinary height. Great flavor & texture.

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Jen Opland

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Reviewed: Dec. 21, 2008

i was looking for tea biscuits for a long time and when i saw these i knew i had to try them. i used butter instead of shortning and added a tsp. of sugar. they were very good. i will make these all the time.

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ariel

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Reviewed: Dec. 6, 2008

delicious! I followed this recipe exacting, although i cut the shortening into slightly larger chunks and they came out wonderfully! They were flaky and soft, served with jam and butter they were super. Will definitely make these regularly

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Tibby

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Reviewed: Nov. 23, 2008

I did the recipe with half all purpose flour and half bread flour because I didn't have enough regular flour. I also added 1 teaspoon of honey. The recipe is really easy to do and takes no time at all. I thought it tasted great if not a bit too 'flour-y'. I'll definitly try it again!

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Fé

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Nov. 9, 2008

Nice flaky texture on the outside and soft on the inside. I spooned them into muffin tins instead of rolling them out and cutting them and they turned out great. Definately will make these again.

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BELLE975

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Nov. 2, 2008

ive also made variations with fresh berries (strawberries, raspberries, blueberries, or cranberries), and it works very well!

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katie.rose

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Reviewed: Oct. 21, 2008

My mom made these often when I was growing up. We eat them with butter and syrup for breakfast.

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Debby Jane

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Reviewed: Oct. 3, 2008

I LOVE this recipe!! So easy and every one loved them! But I did add 1/2 cup of cheese to the mix.

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Sarinha83

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Reviewed: Oct. 2, 2008

I just made them and they turned out PERFECT!!! Exactly the same as my mother's tasted, I have been searching a long time for this recipe. Thank you very much!!

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Rick

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Reviewed: Sep. 9, 2008

i have made these scones many times and if you add 1/4 cup sugar, 1/4 teaspoon dry active yeast and replace the shortening with butter they are simply luscious! serve them warm with some butter on top and we have an award winning scone

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bakeaholic

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Reviewed: Aug. 9, 2008

I was able to successfully scale this recipe down to just five tea biscuits and it turned out great! The biscuits rose beautifully. I felt there was something missing though, but that could just be a personal preference. Maybe some extract - vanilla and/or almond perhaps? Thanks a bundle for the recipe! I'll definitely be making these again!

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audrey333

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Reviewed: Jul. 31, 2008

I used butter instead of shortening and they turned out exactly like I'd hoped. After reading other reviews, I tried to handle the dough as little as possible. They rose perfectly. I will use this recipe again, and won't even think of using mix from a box.

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DANAGISANA

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Reviewed: Jul. 30, 2008

Quick, easy, full of flavor. We used butter rather than shortening. We also found that making these ahead aren't a great idea. Make and eat ASAP! Will make again and again. Thanks!

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Lollie

Cooking Level: Expert

Living In: Franklin, Texas, USA

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Reviewed: Jul. 29, 2008

Excellent, I had never made tea biscuits before, and had understood they can be a bit tricky. I added shredded cheese and used butter instead of shortening. They were quite possibly the best tea biscuits I have ever had. But I may be a bit biased.

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DICOOKS

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Reviewed: Jul. 26, 2008

Very bland & boring flavor, didn't rise very much at all. I'm convinced this recipe calls for too much handling of the dough. I'd recommend NOT kneading the dough at all. I won't make this again.

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