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This recipe is very similiar to the one I have in my Farm Journal's Country Cookbook circa 1972. They are great with sausage gravy. Very budget friendly and tasty, too. Thanks for posting it!
I like the fact that I can freeze the biscuits and use them later. I do this all the time with my yeast bread, but wasn't sure if I could w/ baking powder type biscuits. This is nice, because there are days when at the last minute, I need a bread for the meal. There is no waste, as I can cook only the amount I need. Thanks!
I wanted to change my original review. The second time, I used a regular baking sheet, and with the adjusted flour amount, the biscuits came out perfect. Now my in-laws are hooked on them, too, and my husband's grandmother, who lives alone, is thrilled that she can bake just a couple at a time and have fresh biscuits whenever she wants them, without a whole batch going to waste.