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IThese biscuits are utterly-butterly delicious.
I added about 2 Tbsp more milk than asked for, had them hot out of the oven for Brunch with butter and Boysenberry jam, soooo good!
These are very good. We had them 2 days in a row!
Simple and well worth the time. I "peeled" 1/2 stick of frozen butter and my vegetable peeler to simplify the cutting process then just spent a minute with a pasty cutter to finish it off. Brush the top of the biscuits with some melted butter if you like the tops really brown!
After all those great reviews, had to try this recipe. Well worth it. Threw them together in no time and we ate them just as quickly. This is a keeper.
These were simple to make and tasted great. (My 5 year old grandchild asked me for the recipe for these "delicious rolls".) I especially liked the crunchy crust of the outside and the softness on the inside.
These were outstanding biscuits. I needed something last minute and they so fit the bill. The buttery taste is wonderful. Thank you for sharing.
What a wonderful biscuit, we loved them and they were so easy to make. My husband even took them cold in his bucket that night. This one is a keeper!!!
These came out really well. I had a difficult time cutting the butter through the flour, so next time I will follow Steve G's idea of using a vegetable peeler to "peel" the butter and make it easier for me. The biscuits came out of the oven golden brown, moist and buttery. I served them with an oven-baked beef stew and they were great! No more of those Bisquick biscuits for us! Thanks Bergy!
This is so simple and quick. It required few ingredients and I loved the fact that I did not need a rolling pin or cookie cutter. THis is a keeper. However I will use salted butter next time. No mess, no fuss, yipee.