Reviewed: Apr. 4, 2009

I really like this recipe... Probably the easiest biscuit recipe I've ever seen! I used cream both ways, whipped and not whipped. We preferred the not whipped. They were very good, and I'll be making them frequently! I will say that the less flour added the better. When I knead them I just do it on a Pammed wax paper surface, and sprinkle flour on the dough. That seems to help. Thanks for the great recipe!

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Ethen's Momma

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Reviewed: Feb. 5, 2009

I doubled the recipe and added 1/4 cup more unwhipped cream. Will never make regular biscuits again. Add cheese or raisins. I don't knead. I make a thick disk cut in 6..separate a little and bake 450 for 12 mins. Yum

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batkesg

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Reviewed: Nov. 25, 2008

i made this one morning and my boyfriend ate them all for breakfast. he loves fluffy southern drop biscuits, so i didn't roll them out, i just dropped them onto the pan. he asked me to make them for thanksgiving this year, they were sooo good. this time, however, i'll try it without whipping the cream.

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Aliza

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 16, 2008

very very good and simple, almost perfect! just added some splenda to the mixture and it turned out perfect. one suggestion, convert the whipped cream as stated to unwhipped whipping cream, using same volume stated. it turns out perfect. advise to bake at 200 degree C for around 12 min, flipping it over once. i also added some chocolate and raisins at the top, boy that tasted wonderful. easiest cookie i evr made, and tell u guys, i will make this whenever i feel like a quick snack. it takes less than 20 min to wrap the whole thing up:) TRY it, its like a soft cake which is moist and very 'tender'.

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Wangjin

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Reviewed: Mar. 29, 2008

It was enjoyed, it's very nice to top it off with a spread of some kind, my husband ate it plain and with an almond spread, he enjoyed it both ways.

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Di Katz

Cooking Level: Intermediate

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Mar. 14, 2008

I had a hard time getting this to come out right. I couldn't get a "biscuit" consistency without adding additional liquid. They tasted very much like baking soda biscuits, without a ton of flavor. We had them with sausage gravy which helped make up for the lack of flavor. I doubt I'll make them again, but they were okay.

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Sarah Corrigan

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Reviewed: Mar. 7, 2008

So light and delicious. They looked beautiful, and they weighed next to nothing. It was like biting into heaven. I did have to add quite a bit of unwhipped cream, I didn't measure as I went along, but be sure not to use up the last of your cream with whipping.

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counterjester

Cooking Level: Intermediate

Home Town: Camden, South Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Nov. 25, 2007

OK recipe. After adding the whipped cream there was not enough moisture to create a dough. I added additional cream and it seemed to work OK. The biscuits had a good texture, but were quite bland. Pretty easy to make, and worked OK with gravy.

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Bonnie

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Reviewed: Jul. 24, 2007

excellent recipe great when out the oven. use your hands to shape them for a homemade look

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James

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Reviewed: Jun. 12, 2007

Much faster and easier to make than cutting in the shortening of traditional biscuits. The biscuits turned out very light and fluffy. I did add a tablespoon or 2 of un-whipped cream to get the right consistency of the dough. I made a second batch with whole wheat flour. I let it rest for 10 minutes before shaping into bisuits and they turned out just as light and fluffy as the white flour. I am going to make these a lot.

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CookingTeacher

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Reviewed: Nov. 16, 2006

Extremely disappointed. Had to add cream for moisture in order to knead. I used to have a whipping cream recipe using unwhipped cream that was out of this world. Lost it, unfortunately.

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