Reviewed: Feb. 19, 2011

These were excellent! I used what I had on hand - pastry flour instead of all-purpose flour and skim milk instead of soy milk - but even with substitutions these had a tender crumb and were light and airy. I added some garlic powder and basil along with the flour; very savory and delicious. Thanks for the recipe!

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Reviewer:

Sicily

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Feb. 2, 2011

These were pretty good, though I will agree with the others that they are a bit bland. I think next time, insead of using canola oil, I'll use butter. I also added a few Tbs more milk (skim cow milk), and a couple teaspoons of honey. I also had to bake them a lot longer than it said, but that was my fault for making them much too big.

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Reviewer:

AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Morehead, Kentucky, USA

Reviewed: Jan. 31, 2011

These biscuits turned out to be delightful. I used the recommended 1c. whole wheat flour but instead of using 1c. all purpose flour I used only 1/2c and also used 1/2c. milled flax seed. They had a nice nutty texture. Perfect with my vegan Gimme Lean "soysage" gravy!

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Reviewer:

vlngirl1

Reviewed: Jan. 16, 2011

These are so good!

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Reviewer:

Heather Ward

Reviewed: Jan. 10, 2011

Made these biscuits this morning with my daughter. They came out sooooo good. I have to admit though, they were kinda bland. But no one noticed. I made a gravy with cream of mushroom soup and Morningstar Mushroom Burgers. Poured it over the biscuits and YUMMY!! The kids had theirs with eggs and Morningstar Stripples. Overall, we enjoyed. I need to play with the flavor. But I'm so thankful to find a recipe without hydrogenated oils. THANK YOU!!! (I neglected to add that I too rolled them out and cut out the biscuits. Not thrilled about dropping them. My daughter loved it)

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Reviewer:

Ms.Chelle

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Reviewed: Nov. 25, 2010

Wanted to use these for bacon, egg, & biscuit sandwiches. They tasted great!! Very crumbly, mouth watering. That was the only problem. They practically fell apart, making my experience a little difficult. I think it was, because I was out of butter, and substituted butter flavored crisco shortening. Was also out of soy milk, and used 2% milk instead.

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Reviewer:

ekophreak

Living In: Butler, Pennsylvania, USA

Reviewed: Nov. 14, 2010

like most other reviewers I went full wholewheat and used skim milk and olive oil. tasted perfect.

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Reviewer:

MzJacob

Cooking Level: Intermediate

Living In: Roseau, Saint George Parish, Dominica

Reviewed: Nov. 2, 2010

These biscuits turned out real good. I used all white flour and regular milk. However, I did not get 16 biscuits from the recipe - they would have to very small to get 16. I made 6 large ones. This one I will keep since I don't use shortening like other biscuit recipes use.

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Reviewer:

maryann

Cooking Level: Expert

Reviewed: Sep. 26, 2010

These were delicious!! I actually used sour cream instead of soy milk, so I had to add a little skim milk but then it worked great. Next time I'll try the flax seed, too.

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Reviewer:

H Sankey

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 18, 2010

Oh my! I found this great recipe when I did a search for whole wheat, egg-free biscuits for dinner tonight. I wouldn't have expected them to taste so yummy, but they were really, really good! I followed the recipe exactly, except for the addition of 3 tablespoons of sugar as suggested by another reviewer.

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