71 Reviews

I never made drop biscuits before and had a few secret doubts. You made a believer out of me; they turned out great.I used butter instead of shortening and put the flour, baking powder, salt and the butter in my food processor, whirling it all around until it got crumbly. Then I added the milk and just gave it two seconds to barely blend. Had them for lunch with a nice big veggie salad. I'll keep this recipe to make again....thanks for sharing.

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Geema March 19, 2003

Great little recipe-I used butter instead of shortening-came out fine! Thanks

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ejriii March 23, 2003

Very good. Easy to make, quick, and most importantly- tastes very good.

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Debra Teed April 07, 2003

I remember this recipe from my Mother's copy of that same book which was probably issued in the early 50s. Hadn't seen it in awhile and glad I found it here again. Made per direction except I used a bit of cold butter with the shortening for extra flavor. Since my muffin tin is the x-large variety I only got 6 biscuits which I baked at 350 for 25 minutes then shut off the heat and propped the oven door open and let it coast until the rest of breakfast was ready. Delicious.

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Mark Kovach May 23, 2010

Easy to prep and I just dropped them on a baking sheet. Taste is pretty bland, but my BF loved them. Would be great with strawberry shortcake. Just to plain for me.

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doler January 27, 2013

This were good. I also used butter instead of shortening and it came out soooo soft.

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Hamlin June 27, 2010

I seem to have difficulty with biscuits, but not with these! They were easy to make and turned out great. I loved the crunchy outside and soft and fluffy inside. This recipe made 8 biscuits for us. I used vegan butter and soymilk with success. Yum. Thanks for posting.

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zaar junkie January 12, 2010

Wow, good! I made two batches: one savoury one sweet (3/4 c sugar + raisens) Both very delicios. Nice golden crust outside, moist and tender inside. I used shortening and serve them with a slab of butter. Nice bite size. Highly recommended!

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MooseCall August 06, 2003

This recipe is perfect for modifying to be gluten-free (or whole wheat) since any type of flour will work. I used 100% buckwheat last night. So good to have a bread-product again, especially one with only a few ingredients. Also substituted butter for the shortening, and made them only an inch thick on a cookie sheet instead of a muffin tin because I like a lot of crispy crust.

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christinaleans July 28, 2015

What a great recipe. These biscuits were terrific. Just the way we love them. I was out of shortening so I used salted butter instead. It worked really well in this recipe. The biscuits, were perfect, crunchy on the outside and soft and tender inside. Thank you for sharing a recipe that we will enjoy again and again. Made for What's on the Menu Tag Game 2015.

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Baby Kato January 08, 2015
Baking Powder Biscuits (Drop type)