38 Reviews

These biscuits had a wonderful flavor, but didn't rise up as high as I expected. UPDATE: The flavor and texture of these biscuits were so wonderful, I had to try them again. This time I rolled them about 1 inch thick and instead of using my round cutter, I just cut them into squares with a knife. They rose up wonderfully and my family all agreed this are the best biscuits!

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Sharlene~W February 24, 2002

I was touched by the introduction, what a nice thing to say. As far as the biscuits, they were easy to make and delicious. I'm not sure if you would consider this a compliment, but my kids thought they tasted like the biscuits from KFC. They alway scramble to eat the last one! Your MIL must have been a great cook, thank you so much for sharing her wondeerful recipe.

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Dawn March 18, 2003

Fantastic, gorgeous biscuits. Rose up like crazy and were wonderful in texture. My husband, who will not put a bite of food into his mouth that is not perfect and pristine, ate two big buiscuits before dinner tonight. I put in one third white whole wheat flour because I love it, and used 3/4 cup of butter instead of shortening. I also used the powdered buttermilk and they came out just fine. I had to bake them for 16 minutes, but then my oven is not exactly trustworthy and I have to keep an eye on everything I bake. Anyway, my very first try making biscuits with yeast, and it was an excellent success. Thanks, Darlene.

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Erin R. September 03, 2009

THANK YOU! I've made probably 7-8 different biscuit recipes over the years much to my family's chagrin. They've been awful. I finally decided that maybe it was a yeasted biscuit that I was in search of. Well, I've finally found THE biscuit. Mine didn't raise quite as nicely as those in your photos, but they were delicious. I did make some substitutes, so that may have had something to do with it. I made mine using all pantry items. I used bulk yeast, so I added 2 1/4 t yeast. I didn't have buttermilk, so I added 2 T vinegar to 2 C reconstituted powdered milk. I didn't have self-rising flour, so I used Self-Rising Flour which was, 1 C all-purpose flour, 1 1/2 t baking powder and 1/2 t salt made up to make the 5 C needed for the recipe. I personally felt they were slightly salty with all the salt from the self-rising recipe too, but no one else did. I've finally found my answer to the hockey pucks we've been avoiding. They were delicious and easy. Thank you.

This was entirely a pantry meal for us, because we served them over sausage gravy made from 2 pints of home-canned sausage (one hot and one regular), reconstituted powdered milk and flour.

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charlie #5 June 27, 2011

These are wonderful. I have been looking for a good biscuit recipe for a long time & finally found it, my son even said to "keep this recipe". I didn't have self rising flour & used all purpose & it came out great. I also didn't have buttermilk & made a substitute with milk & vinegar.

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tamrant January 18, 2010

Great biscuits! I made my own self-rising 1/2 wheat/regular flour. I also used butter flavored shortening that I had chilled for a little bit before cutting in. To keep the biscuits from being too tough, I try not to knead too much or roll too hard. Thank you for sharing!

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SweetsLady July 17, 2008

These were easy to make and what I liked was that I did not have to bake the whole batch but could bake what I needed and store the balance in the fridge. Its great having this on hand for for lunch you can use a portion the size of an egg or larger, flatten it out and roll it around a wiener, evening the dough around the wiener and bake in your toaster oven until golden brown. Good for the kids to make their own snacks or light lunches. You could probably make pockets using leftover cooked meat similar to pizza pockets with this dough as well. The biscuits dough instructions were clear and ingredients were ones that you would have on hand.

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Shar-on March 08, 2004

These certainly deserve all the 5 star ratings. So easy and soooo good. One of the best biscuits I've ever made. They rose so pretty and so light inside. I only did a couple of things different that really made very little difference. First, cut the recipe in half, as there are only 2 of us, and before putting in the oven brushed with an egg wash only because I love the shiny topping it gives. Next time I will reduce the oven temp as it was to hot for mine and they got a little to brown. So think I'll go with 350 but then that's probably just my oven. These not only look pretty but are so nice and fluffy, and rose up great.

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Bonnie G #2 June 24, 2014

I'm revising my review, and adding a star to make it a solid FIVE! I made these again, and this time they richly fulfilled the promise of the other rave reviewers. Not sure what I did wrong the first time...but this time, YES. Still maintain the dough needs more salt than indicated, but that's my personal pref.

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La Dilettante April 09, 2014

These were THE BEST biscuits I've ever put in my mouth! I've made a few recipes, and like mostly everybody that's posted has said they come out has hockey pucks. My hubby said we could have used my hard biscuits to fix the driveway...lol...these were lovely tho. I even made some and took to my parents house and they both just bragged on them. My dad put some strawberries over his and loved it! Thank you so much for this recipe. My hubby also said it was a keeper! I also love the fact that u can keep these in the fridge for a while! :)

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Momma Vickie July 31, 2011
Angel Biscuits