Reviewed: Apr. 13, 2012

My biscuits did not rise at all! I followed the recipe exactly.

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Reviewed: Jan. 14, 2012

This is a great recipe! I used bread flour with 6 tsp. baking powder and 2 tsp. sea salt. I also used butter instead of shortening. I baked half of the batch right away and they were delecious! (The refridgerated ones were even better).

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mollydolly

Reviewed: Nov. 25, 2011

Really happy with this recipe. Biscuits are a little dense but very tasty. The first time I made them I made the dough too flat and they came out small, the second time I made sure the raw biscuits were good thick and it came out much better. Enjoying my leftover turkey breast on these leftover biscuits from Thanksgiving!!

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knoxdogmom

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

Reviewed: Oct. 30, 2011

delicious!

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Plantgirl33

Reviewed: Oct. 24, 2011

I am a biscuit lover who for the life of me has never been able to make a biscuit. Until tonight, these are awesome! Like others I do not keep self rising flour on hand so I mixed up the self rising flour from AR, works great! I also used butter flavor crisco sticks and made my own buttermilk, I do 1 Tbsp. vinegar to 1 cup whole milk. I refrigerated the dough for 4 hrs. These were mile high, flaky and moist, just pure yum! A huge hit with the hubby and son, which is a plus! No need to look further for a great biscuit recipe, I have found my go to with this one, thanks so much!

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Missy

Reviewed: Oct. 20, 2011

Erics favorite

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ewcablegirl

Reviewed: Oct. 9, 2011

I have been trying to make buttermilk biscuits like this since I left the South over 10 year ago and even with an altitude of 7200 feet these worked great. With a little sausage and homemade apple butter I could just as easily be at my grandmother's for Saturday morning breakfast!

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MAGIK10410

Reviewed: Sep. 28, 2011

Works out perfect everytime. I have made them and used the dough right away with great results as well. The flavor is more fully developed overnight, however.

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tslopeters

Reviewed: Sep. 24, 2011

This recipe is missing ingredients- it was a big flop. I made the dough with my 6 year old son, and we were both disappointed when the biscuits didn't grow, and were raw inside... I'm going to try "fluffy Biscuits" next with Nancy Horsburgh's recipe-

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Lucille Gomes

Reviewed: Sep. 19, 2011

Use butter flavored shortening...and add a little extra sugar. Absolutely fantastic biscuits, the whole fam and my bf love these. Honey butter is a wonderful accompaniment... 1/3 c. honey to one stick is the best ratio in my opinion. YUM!

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