The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 10, 2008
These had just the BEST taste! I halved the recipe because the original says it serves 20...but then I found that I had to roll it to about 1/4 inch to get even 8 biscuits out of it. Which is what I did. So they came out really flat, and I wasn't looking forward to the taste, but OH MY GOSH! They were so good that I wanted to eat all of them! Next time I will just make 4 big biscuits with half a recipe. (I did take suggestions to halve the salt and use 1/2 shortening, half butter.) Thanks for the recipe!
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Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 9, 2008
really good recipe to work with. i subbed in butter and everything came out great. won't be buying biscuits ever again! next time i think i will experiment with some fruit and maybe cinnamon.. thanks for submitting!
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Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 4, 2008
These were delicious. Quick, easy and turned out perfectly!
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Cooking Level: Professional

Home Town: Smiths Falls, Ontario, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Mar. 30, 2008
I didn't do the math right when reducing this (only two of us!), added too much milk, so added flour until I thought it was the right consistancy - they were great! I cannot wait to try these again (yes, I fixed the math mistake on the printed out version!)
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 26, 2008
These biscuits were amazing! I was looking for something quick and easy that would go with any meal and I found it. However, I did cut back on the salt (I used 1/2 tsp) and added 2 tsp of dried parsley.
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Cooking Level: Intermediate

Home Town: Daysland, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 26, 2008
UNCOOL but sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 26, 2008
i love this recipe i mean dont you just love the tea biscuts
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 4, 2008
I'm giving this a 4 for now. I didn't have shortening so I used half butter and half tenderflake. I also used 1 1/2 cups flour and 1/2 cup whole wheat flour. The texture came out just right but the taste was a little off. Not sure if it was from the tenderflake or too much baking powder. I will try it again and use half shortening/butter and reduce the baking powder a little. Tasted ok with the butter though and I'm sure with a little jam on it it will be ok too. I didn't have a pastry knife so I used a fork and it worked fine, I also kneeded the dough in the bowl then pressed it on a cling wrap like a previous post suggested. I didn't use a rolling pin because the dough was sticky. I pressed them into a large 3/4" square then cut 12 smaller squares. Seems way easier then having to dip a glass and having to roll out the dough to many times to use up all the dough. Very simple though, good job!
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Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 28, 2008
i was looking for a tea biscuit recipe as my mother's calls for eggs and i had none at the time and i came across this one. i have made this recipe several times now (as requested by the hubby) it's our favourite with my homemade turkey stew!
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Cooking Level: Expert

Living In: Riverview, New Brunswick, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Feb. 25, 2008
These biscuits were GREAT, especially drizzled with organic agave! Per reviewers' suggestions I used 1/4c. butter and 1/4c. shortening. Also cut back on the salt. A great reviewers' suggestion I tried was to use saran wrap on a dampened countertop to roll the dough out on. This really cut down on the flour mess. Will not buy store bought biscuits again.
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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 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 23, 2008
I halved the receipe and added some sugar and cut down on the salt, as stated my another member.They have a wonderful flavor but I did not get much of a rise out of them .I guess I rolled them to thin. Will make again and next time, not roll them so thin.
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Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA
Living In: Oakland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 18, 2008
This is an awesome recipe. It adapts well to additions like raisins, cheese etc. I use 1/4 cut of shortening and 1/4 cut of solid block type margarine (NOT spreadable soft tub kind) and they puffed to incredible proportions. One note to those who do not work well with pastry, less is more when it comes to mixing.
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 6, 2008
Didn't turn out quite how I like them. A bit dry I found. They had great flavour though. Tasted great with a little butter and jam...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 2, 2008
The first time I made them, I had no shortening so I used just butter and it turned out really well. Now, I use half shortening half butter. This keeps it flaky (the shortening) and flavorful (the butter).
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Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 29, 2008
Really good. Perfect companion for soup on a cold winter day. Yum.
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Cooking Level: Intermediate

Home Town: Batesville, Indiana, USA
Living In: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 24, 2008
and another 5 stars! Great taste and fluffy texture. I always add 2tbsp of sugar to my biscuits, including this one and lots of juicy raisins. (tip: to keep your counter clean when kneading the dough, wipe it first with a damp cloth and then spread some plastic wrap on the counter. When you are finished kneading, just pull it up and toss! works great for pie crusts and roll out cookies too).
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 16, 2008
My turned out a little salty only because I used butter, not shortening. Otherwise, they were fast and good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 14, 2008
This was a great recipe. I have made it three times. The first time using the exact recipe, which was great. Next time, I made these changes from some of the tips I read from other reviews: I added 2 tablespoons of sugar and used 1/4 cup of butter and 1/4 cup of cold Butter Flavored Crisco. I also used a food processor to cut in the shortening and butter with the dry ingredients, then added the milk. It turned out even better. The next time, I didn't have enough milk, so I used a 1/4 cup of half and half along with the milk. They turned out just as good if not better. Just an all around good biscuit. Family loved them every time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 12, 2008
This recipe has addicted me to biscuits! I use butter instead of shortening, and try to work the dough as little as possible. I recommend rolling them out a little thicker- they really puff up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 10, 2008
Out of all the homemade biscuit recipes I've tried, this is absolutely the BEST ever! My whole family loves them. I've made them 3 times (exactly like the recipe) and every time they turn out light, fluffy and soft. Perfect!
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