Reviewed: Apr. 28, 2007

These turned out pretty good!

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Reviewer:

AJARVIS

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 12, 2007

I didn't dip them in melted butter or whatever, like I should have, but they were fabulous! I made them for Easter in the shape of bunnies, and there were none left the next day!

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Reviewer:

Erika L

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: South Saint Paul, Minnesota, USA

Reviewed: Mar. 7, 2007

I like this recipe. It turned out very good, the biscuits were very fluffy, and they were excellent with honey and butter.

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Reviewer:

Amber Leigh

Cooking Level: Intermediate

Living In: Trenton, New Jersey, USA

Reviewed: Feb. 19, 2007

Quick and easy. My kids gobbled them up.

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Reviewer:

SepulvedaMom

Home Town: Arlington, Texas, USA

Reviewed: Jan. 13, 2007

These biscuits came out tough and dry for me. They were lacking salt and flavor overall. I used the butter flavored crisco as suggested, but they just were not that good. They were too wet using the ingredients as measured which may have caused me to over work the dough. Not worth making again without significant rework.

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Reviewer:

KellyT

Reviewed: Dec. 18, 2006

Thanks for a great, easy, basic recipe - that doesn't use mountains of baking soda! I always bake with at least part whole wheat pastry flour. I used half that, and half all purpose. Also used butter. Will try margerine next time, so see if the texture changes. Whole wheat makes a denser biscuit (with more flavor), but these were still soft enough to be good. I melted a couple tablespoons of butter and brushed it on rather than dipping.

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Reviewer:

SWINGSPRITE

Reviewed: Sep. 3, 2006

This is definitely a very simple recipe for biscuits! I have made these biscuits 2 ways: with shortening or with butter/margerine. When I used the shortening, it made the biscuits flaky, but when I made it with the butter/margerine it made the biscuits softer. All in all, this is a GREAT recipe and my husband loves them everytime I make them. This is a keeper!

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Washougal, Washington, USA

Reviewed: Aug. 30, 2006

I'm pretty new to this sight, and this is one of the first recipes I've tried, but I have to say, I was so totally impressed! These were mouth-watering!

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Reviewer:

Emily

Cooking Level: Expert

Reviewed: Nov. 2, 2005

Not a big fan of these biscuits. I used the butter flavored Crisco and they just weren't that tasty. Maybe I did something wrong ... I might try them again using butter.

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Reviewer:

KINSEYLOU

Reviewed: Sep. 30, 2005

This is a great recipe! My husband loves these. I make up the recipe as is but I make the biscuits twice as big so we can make breakfast sandwiches. I have used different types of butter/oil that I've had on hand. I works well with vegetable oil and it makes them flaky. When I use shortning or butter, it makes them more fluffy. I usually add 1/2 teasp. more of baking powder when I am making big ones. It helps to keep them from being so heavy.

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