Wow! These WERE very simple and quick & easy to throw together on the spur of the moment. My dough was a little sticky but the floured surface used for kneading was enough to make it less so and workable. I cut mine with the bottom of a drinking glass and got 4 great biscuits that rose nicely and were golden in my oven at 10 mins. I had one leftover that I enjoyed this morning for breakfast with butter & jam. These were tender and light,I was impressed that I made such a nice biscuit! Oh, and I didn't have self rising flour so I used the following substitution to equal the one cup ( 1 cup all purpose flour + 1 1/2 tsps. baking powder + 1/2 tsp. salt)I may try adding a touch of sugar next time for a little sweetness( I'm used to it in my tea biscuit recipe) but these certainly are great as is! Thanks T Girl, I will be making these again! ( T Girl's Cook-a-thon, May 2004)
I love an easy biscuit recipe that actually works!! Perfect for the two of us, too, so we don't overeat all that biscuit loveliness slathered in butter. I used bacon fat instead of vegetable oil (as I had just made bacon and I couldn't resist!). Lovely!
I doubled the batch and got 10 or so medium sized biscuits. They didn't raise very high, but they were light and delicious. I will make these again. Thanks!
Just found this recipe this morning because I was oul of bisquick, and didn't want to take the time to make a sub. I think these biscuits turned out better than any I've made in years, Great taste, very light and fluffy without being crumbley, and beautiful golden brown. will be making these often. No need to make Baking Mix with this recipe around.
What a great simple recipe to have on hand when a friend visits. I just cut the dough into four and it made lovey, light scone like servings (very generous size) without the fuss or density of some scones. Very light and fluffy on the inside. Golden brown on the outside which adds to the home cooked look with little effort and ingredients. Thanks for the recipe it is a keeper! These tasted great with butter and honey.
A Wonderful recipe. I used fat free sour cream so the only fat in them was from the 2 tsp's of canola oil that I used! I got 6 biscuits including the slightly smaller one from the cutting remains. Mine didn't brown much at 14 mins but they were well baked with a light fluffy interior. The sour cream gives them a very satisfying body and flavor. My DH, who refuses to eat anything with sour cream ate 2 very happily, I will now be making these often as they taste fab and can be made almost fat free! Whats not to love!
I made these today and I love the fact that it only makes 4 biscuits (very large ones though)! They came out just right for me even though I made them as drop biscuits. Thank you for posting this recipe!
I have made these many times and they just come out perfect! Awesome recipe! My DH loves biscuits and gravy and these go over well. Also, Thank You Rhonda J for how to substitute for self rising flour.... worked perfectly!!!
I made 5 batches of these with my Kindergarten class and they were a big hit! They were easy enough for young children and they really loved kneading their own piece of dough. Thanks for a great lesson!
These were so wonderful. I followed Rhonda's review because I never have self-rising flour and also added 1/2 tsp of sugar and they were absolutely perfect. I got 4 huge, fluffy, wonderful tasting biscuits, perfect for just hubby and I with one left over for him to take to work tomorrow. I baked mine for 11 minutes or so and though they were a touch pale on the outside, the inside was perfectly done. This will definitely be made again and again in this house!