I had used a well known box mix for over 40 years. I wanted to find something more "homemade" so I began looking for a recipe that I thought would have the flavor and texture that I was looking for.
After reviewing a number of recipes, I decided to try this one. Look no further! This is a 5 star winner. The only improvement (which it doesn't need but, if you have it on hand), is buttermilk in place of milk and vinegar. WOW!!! My, oh my, oh my! Never again will I use a box mix. These are very easy to make. My wife regularly asks me to make these, along with sausage links, for supper.
Helpful hints: I use a large wire whisk to gently blend the ingredients. Mix just until the large lumps are gone. This is the secret to keeping them from being tough. If I use regular milk, I add about 1 teaspoon additional butter than the recipe calls for.
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I had used a well known box mix for over 40 years. I wanted to find something more "homemade"...