"This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal." — lenihan5
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For a great southern taste - grate very cold butter into the dry mixture and gently blend together. (This keeps the flour light and makes biscuits stay flaky) No need to knead, just carefully press to about 3/4" and cut, simply add enough flour to remove stickiness and definitely use butter instead of shortening. I have never had such a good biscuit!
Did not rise at all... don't think it was my ingredients, I'd used them for something else earlier that came out fine. I told my kids these were "bread cookies" and some of them were eaten, but... yuck.
EXCELLENT recipe!First time I ever made biscuits that weren't as heavy as rocks. My husband grew up on home made biscuits and thought they were as good as any he had ever eaten. Made 2 batches, one with milk and one with buttermilk, both turned out pretty much the same, we just prefer them made with buttermilk.
Also, I make 4 batches at a time as they freeze really well. Just be sure to roll them in flour and lay on a tray flat in the freezer. When they have frozen I put them in a zipperer bags and store in freezer.
My mom has been trying for years to teach me to make biscuits, I can never remember the recipe. This was very similar to hers and worked great. Just be careful not to over mix your dough.
biscuits turned out good. I adjusted the recipe a little. I used sourmilk, added 1 tbs sugar. Also I rolled dough to about 1in thick and let stand 10min then brushed with butter. This is the best recipe i have tried so far. Will make again.
These are the best! My 13 year old daughter made them and she had no problem.They weren't dry and tasted wonderful. Everyone complimented her on them. I will definitely use this recipe again.
Very good recipe. I kneaded the dough a little to make them more dense. Ummm Ummm good!
These turned out perfect and I am not a great cook!
I kneeded them a bit too, about 8-10 times.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 98
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