Reviewer:

Home Town: Marietta, Georgia, USA

Reviewed: Jan. 2, 2013

Maybe I should have been doing this for years, but I stirred up my flour before scooping it tonight so it wasn't all packed down. Also, I used 1/2 cup 2% milk and 1/4 cup half & half (I was just trying to use it up so I didn't waste it). I'm not sure if those two things made a difference or not since this was the first time I made this recipe, but the biscuits were truly the best homemade biscuits I've ever made.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynn

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 28, 2012

Perfect every time. I didn't have creme of tartar though so I just compensated with extra baking powder. I also melted some butter and and wiped it over the tops and bottoms of the biscuits with a brush when I pulled them out of the oven. They are to die for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Snowgirl1224

Cooking Level: Expert

Reviewed: Dec. 26, 2012

Easy. Soft and fluffy on the inside. I didn't have cream of tartar, but they still came out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LauraJene

Reviewed: Dec. 23, 2012

Wow, these are great. I made them exactly as written, but my dough was a little dry so I added about two tablespoons of mayo instead of more milk. These are flaky on the outside and moist and tender on the inside with a fabulous rich flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dovie65

Cooking Level: Intermediate

Home Town: Newbury Park, California, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 22, 2012

This was a nice Biscuit. Flavorful and tender, although we were looking move for a Hardee's type biscuit. Holds jelly great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marklvscooking

Reviewed: Dec. 16, 2012

These came out great. Melt in your mouth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JAMESANDVICKY

Reviewed: Dec. 11, 2012

Great Recipe, I have tried several times to make biscuits that taste good and that are a little crisp on the outside but very tender on the inside. This recipe is a winner.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Deb Hep

Reviewed: Dec. 1, 2012

Awesome. Came out great on first try. I used a food processor and cast iron skillet. A few extra minutes were needed for bake time since cast iron takes some time to heat up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dnorrisrutgers

Reviewed: Nov. 22, 2012

Great recipe! Biscuits come out fluffy golden brown. The main drawback is once you have these, all the restraunt biscuits never measure up so you are warned!

Was this review helpful? [ YES ]
0 users found this review helpful