I have been searching for a light, fluffly biscuit for awhile. I have found it in this one. I'm eating it as I type with butter and syrup. REALLY GOOD!!! The ONLY thing I'd change is adding some salt. But once I put butter on it, really couldn't tell the difference. My grand-daughters put chocolate chips in some of the biscuits and we cut them in cookie size. The only thing I did different was bake them at 450 for about 18 minutes because 500 always make me nervous. These are a keeper.
I also use this recipe when I make chicken & dumplings....family favorite of the different dumpling recipes I have tried over the years.
These are nice, substantial biscuits. I love the flavor and the texture and I can't wait for berry season in Maine to come around this year so I can make up a batch when we get home from berry picking! I served these this time with delicious Vermont Creamery cultured butter and my own homemade strawberry jam. Easy and delicious, what could be better?
Oh, heck yeah! I've never been able to make a good, fluffy biscuit till I tried this method. So easy, so delicious--and the biscuits come out so tall and tender and pretty. I sent a picture message of them to my partner who said, "Where did you get those?" So that tells you what my biscuits normally look like! ;-) I left out the sugar because I just didn't want sweet biscuits, but with the sugar, they'd made excellent shortcakes. Love, love, love these! Thanks for posting!
I clipped this myself from the Food Network! Loved them--very easy to make.
Incredible biscuits....tender, light, and so easy to make. Thanks for the reciepe. Angel
i came across this recipe some time ago and being such a lazy girl, i found this recipe lovely*
Just made these for breakfast this morning. Awesome biscuits -- so easy and quick to make. My daugher said -- what time did you have to get up to make this great biscuits! Thanks for sharing!!
These biscuits have a very tender texture and are exceptionally easy to prepare! My sister, a Georgia girl like Paula, gave me this recipe years ago and it has been my standard no-fuss biscuit recipe ever since. Thank you for posting!