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A tedious recipe that seems to over complicate things. The dough turns out like runny pancake batter, then tells you to roll it in a pan of flour. It was impossible to roll, it was simply sticky goo. I ended up adding the panned flour that I was supposed to roll the dough in, and just added it to the dough. It was still very sticky and took me three times the work of a regular biscuit recipe. Not to mention no bake time is included. One person stated it took hers roily 12-14 minutes. Mine took 22 minutes. I will not use this recipe again.
THANK YOU! I finally can make biscuits that are tall and fluffy instead of hockey pucks. Not having any self rising flour on hand, I used Self-Rising Flour for self rising flour and followed your instructions after that. Made chicken and biscuits and baked it for about 17 minutes and had some dough left so made a couple of biscuits on the side. Everything turned out perfect. So long Bisquick biscuits!
These are the best biscuits that I have ever made...so light and fluffy. Delicious! Definately going into my Favorites of 2013. Thank you for posting. Made for Spring PAC 2013.
Great biscuits! Okay, wanna get married OR WHAT? I know, I know...line forms to the right.
Oh. My. God. Okay, let me start off by tooting my own horn and saying I pride myself being an excellent baker. Except for biscuits. I can't even made them out of baking mix. I've tried recipe after recipe and none of them ever turn out. THESE did. I've made these biscuits three times over the last week, lol. You MUST make them!
Yum! Light as a feather these are and so soft! Instead of scooping the dough out by 1/3 cups I just patted the dough out on a lightly floured surface and used a biscuit cutter and ended up with 12, so maybe they would have been higher had I done them individually. My bake time was about 12-15 minutes. Thanks for sharing your recipe :) Made for PAC Spring 09
Wow, these turned out softy, yet fluffy and I thought they had the best flavor! I followed the recipe with no changes and will definitely make these again. Thanks Chef Wahoo for a great recipe.