The biscuits tasted good, and looked fine, they looked a bit like bisquick biscuts. The dough was a nightmare though. It didn't ball up, and it was horrible to work with. No way could I even try to roll them, I just dropped them on the the pan. I don't know what went wrong, the measurements were correct, but that dough was awful.
Light, fluffy, delicious and easy peasy with ingredients I had on hand. Went to the fridge for some Grands and oh no! Came to Food.com and found these, will never buy canned again. Thanks for the recipe! The only thing I might change is to lighten up on the sugar but we ate them with leftover Brisket - with something sweet they would be just fine as is.
For some reason Food.com won't save my stars but I gave it 5 - great recipe, this is a keeper!
I loved these.. easy, quick, I was unsure about the sugar in it as i was making savory so I added less. It didn't interfere w/ my meal at all but plain I could taste it and I would probably omit in the future.
May also try patting out and cutting as some suggested. The second roll of course was a little tougher.. however still very amazing.
pretty good. not sure the dough was supposed to be so sticky, but was hard to work with and added 1/2c flour. smelled like pillsbury biscuits when they came out of the oven. was hoping for a more buttery flavor. flaky and yummy though! thanks!
I was a bit skeptical when I saw how much sugar the recipe called for, but these taste the bomb digity and then some, they weren't too sweet as I assumed they would be. These are about as sweet as the refrigerated Pillsbury Grand biscuits just to give those who are contemplating trying this recipe.
I did only use 1 cup of milk after reading the comments and the dough wasn't "wet" that I had to make drop biscuits.
They taste delicious with or without your favorite jelly or jam. I will be using this recipe again.
Wow-- these are SO good. They are so soft and fluffy. They are a bit sweet, though, so if you are making them for biscuits and gravy or something savory like that (as opposed to being served with jam) I would recommend reducing the sugar by at least half. These were excellent! My new go-to biscuit recipe!
I'm a retired chef Not a baker. We recently moved to a rural area and, on a Sunday morning, I realized I had no bread. These sounded just right. What a disaster. I followed the recipe explicitly. The FIRST batch did not rise more than a 1/2 inch and were similar to sweet crackers. Not to be outdone I threw them out and began again... horrible. Yes I'm a southern girl so I've a few biscuits. With 1/2 the baking powder, some butter and some semi sweet chocolate chips these would make mediocre cookies. I (and my family) was so disappointed.
I was very apprehensive, as when I took the dough out of the bowl to knead it was very gooey still, and I didn't see how it would roll out. I added some flour when kneading, and rolling out. I ended up using a pizza cutter to make the biscuits, and baked them for the 12 minutes. When I saw them I again was worried they would be hard, but they were actually really tender! While they didn't rise a mile high, that would be my fault because I didn't have cream of tartar, I used 5 tsp baking powder instead. All in all, a pretty good recipe.
awsome and easy