The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2008
Tasted like baking soda. Found it a bit too dense. Its missing something.
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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. 1, 2008
I needed to get a tea biscuit recipe to go with some chili,fast. This was the first website and the recipe was simple. They were sooo good. I'm using margerine/butter instead of shortening next time and some grated cheddar cheese. There was a bad review (Dec 9,2007) for these and I don't know why. I love them
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 27, 2007
Hey out there...I am a whole wheat fanatic and I can say that these are absolutely AMAZING when done with regular whole wheat (or multigrain) flour. Be sure to use less flour(1 and 2/3 cups rather than 2 cups). I also used 1/4 cup unslated butter and 1/4 cup shortening. Brush an egg wash (1 whisked egg and 2 tbsp milk) on the tops just before baking for the golden brown finish we all love! ENJOY!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 18, 2007
These biscuits are amazing! I used the food processor to cut in the butter- put the dry ingredients into the processor, pulse for a few seconds to mix, then place the butter (cut into tablespoon pieces, and very cold) evenly on top of the dry mixture, and pulse until the mixture resembled cornmeal. This makes it very easy to mix and also makes the biscuits more flaky! Also, because I don't have a biscuit cutter, I used an inverted glass to make large biscuits, and a mason jar lid to make smaller ones.
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 15, 2007
Thank-you so much for this recipe.I have had problems for years getting a nice light textured tea biscuits.I would recomend halfing the salt and maybe adding a little sugar.They were yummy besides that.
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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: Oct. 17, 2007
Simple and delicious! I halved the salt as per other comments on there and they turned out perfectly. I managed to have two before my husband devoured the rest in two days! Will double the batch next time ;)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 2, 2007
The lge. amount of baking powder gives them a flavor I wouldn't like if they were just served with butter BUT...This is the perfect biscuit for anything savory like a gravy, or anything super sweet, like a jam or honey. I served these with pumpkin and apple butter, and they were gone in 5 minutes. DELICIOUS! Also, I made the dough in my food processor, so it was SUPER fast, and easy.
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Cooking Level: Expert

Living In: Troy, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 28, 2007
This was one of my "can't sleep so let's bake" experiments. I took this basic recipe and altered it to make orange cranberry scones. Here's what I did. I used half whole wheat, half all-purpose flour. I added a tablespoon and a half of sugar, and a teaspoon of ground ginger. I used vanilla soymilk, and a teaspoon and a half of orange extract (no fresh oranges). As I kneaded the dough, I pressed dried cranberries in. I cut it into 11 triangles, and baked slightly longer than the recommended time. They turned out light and yummy. I'm definitely adding this one to my collection.
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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: Sep. 18, 2007
Finally an easy biscuit recipe!! I have NEVER made a descent biscuit before, so this easy recipe was a wonderful surprise. I only gave it 4 stars because it was extremely salty. Next time I'll cut back quite a bit on the baking powder and salt. My tiny biscuits didn't rise well (maybe I rolled them too thin?). I did have some left over dough so I molded that into 1 chunky biscuit and baked it ~ that one turned out beautifully fluffy!!! Since we love butter, I'll probably add a bit more of that next time too. Terrific recipe and with some very minor tweaking, it is going to be my constant go to recipe for biscuit making.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 8, 2007
I Have never had good results in making Tea B... Usually turn out like hockey pucks,lol.. I must say My family loved these.. I used butter instead of shortening. The biscuits were very small...Next time I will reduce the amt I make to make bigger biscuits.. Very Good!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 6, 2007
Great biscuits. Light and fluffy texture. Distinctive baking powder biscuit flavor. These were perfect with gravy. I'd make these again, son and I liked them. DH was not impressed, but he ate almost a whole one. I only made 8 of these as I used a mason jar lid/ring to cut them, so they were good sized. We all only ate 1 since they were big. These were really decent biscuits, thanks for the post Debbie.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 6, 2007
I made these to go with my first Thanksgiving dinner and they were wonderful!!
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Cooking Level: Intermediate

Home Town: Lexington, Kentucky, 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: Jun. 5, 2007
I thought these were good for a basic little biscuit.
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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: Apr. 8, 2007
Short and sweet, good to eat. Great for the kids to make too.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 26, 2007
I followed the recipe as it was written and they were a good basic biscuit recipe. Very simple and worked well for Biscuits and gravy. Also good with honey and Jam. We are at high altitude and they worked well with no changes.
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Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA
Living In: Lakewood, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 25, 2007
Nice texture, but I had to reduce the salt by half. I prefer much larger biscuits than the recommended size, and had to increase the baking time to 18 minutes to make sure they were cooked all the way through. Rollling out the dough in a single, flat piece and topping with garlic and cheese made for a very nice garlic biscuit to go with soups and chili.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 25, 2007
A suggestion: This recipe works great as an impromptu shortcake recipe. I usually get frustrated with people who post about how they substituted items in a recipe and are now disappointed that it didn’t work and can’t understand why?? But I used this recipe as a base for a strawberry shortcake and it worked beautifully and I had to share it. I was given some strawberries out of season which where pretty sour. I didn’t want them to go to waste so I though a shortcake would be a good option. Well, I didn’t have any bisquick or eggs or cream as all the other recipes I found called for so I thought I’d try a regular biscuit recipe and add some sugar and see how it went. I cut down the recipe to 8pp and added 2 tablespoons of sugar and some hazelnut flavored coffee creamer instead of milk and I came out with 2 large lovely shortcakes! Topped them with the strawberries and yummm. Just a suggestion.
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Cooking Level: Expert

Home Town: Caruthers, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 21, 2007
This recipe makes nice, light biscuits. They're not at all heavy like several of the other recipes I've tried in the past. I brushed them with melted butter while baking to give them some color. A good biscuit to go with soups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 18, 2007
These were perfect and I am adding them to my "rotation" I used buttermilk, though had to add a 1/4 cup (more or less. They were so light and fluffy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 11, 2007
This is a wonderful recipe!! Two thumbs up!! I grated a stick of frozen butter which equals 1/2 cup into the flour mixture and they turned out delicious :)
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