I had drop biscuits lol I added a bit more flour and kinda kneaded it . I thought it was because I halved the recipe. They were very good and I will make them again.Hubby liked them very much. Made for world tour 8
This is the first time I've made biscuits that didn't have the texture of hockey pucks! I did need to add 1/2 cup of flour to get the dough to a workable state; and then I didn't roll them out, just dropped spoonfuls on a baking sheet. They were light, crumbly, and delicious. Thank you so much for a recipe that I can finally be proud to serve :) Made for ZWT8
This recipe I would use in a stew as a topping almost like a dumpling which is made with suiet. Without the savoury ingredients it is served with jam and cream, clotted if traditional, we call them scones.
I also came out with drop biscuits, even with adding an extra cup of flour. Not exactly what I was going for, but I'm sure they'll be good either way.
I also made these more like drop biscuits. Turned out great, just like all of Julia's recipes that I have tried!
These we tasty, but the dough was way to wet to roll out. I added a bit more flour and just did drop biscuits, which turned out fine. The flour/milk/egg ratio seems wrong though. Made for Best of 2012 game.
Good basic recipe but, for us, definitely use cold butter because they will not be so crumbly and taste so much better.
Ok, I was VERY lazy and just made it in my mixer, and then did as drop biscuits. They came out great. I didn't read the serving size, so I was surprised when it took 3 trays to bake them all up. I put some in the freezer and then had them again 2 nights later with spaghetti, and they were ok after freezing, but a little dry. Next time I'll spray with butter and heat again when they come out of the freezer. Thanks Susie! Made for ZWT8 trip to France.
Fantastic biscuits!!!!! I chose this recipe as it included herbs for flavor but also included eggs, which I have never had in a biscuit. I have tried many biscuit recipes on this site (this makes 29 now) and this is in the top 2 for me!! I made 1/4 of the recipe, which gave me 3 medium/large biscuits. This is a wetter type of biscuit dough, which you don't want to handle much after adding the liquid in order to keep it nice and light inside. I used just enough extra flour on my counter in order to make the dough workable for cutting out the biscuits. I did use butter for the shortening, but otherwise, followed as written. It only required 1/2 of an egg for the 1/4 recipe, so I used the leftover egg with another egg for scrambled eggs with my biscuits. Thanks so much for sharing this recipe. I made this as a "Thank you" to my wonderful PAC Mom, but now feel I am the lucky one for trying this recipe!!!
Delicious biscuits! I loved the addition of chives and parsley. The biscuits are tender and moist with a wonderful flavor. Mine did not rise very high, but I assume I did something wrong since other photos show them raised very nicely. It might have been because I added more flour.? My dough was too wet to work with and I ended up using quite a bit more flour to knead it and pat it out. Anyway, the flavor was wonderful!