Made these for an evening snack today. Thanks for the recipe, I'll make the herb biscuits next time. I like the softness of these biscuits when they come out of the oven, they resemble lovely sponge and cotton dumplings:)
I've made the herbed biscuit version of these several times, but I use 2 cups whole wheat flour instead of part wheat and part white. I also just "drop them" instead of actually cutting them out. They go great as a side dish with a little butter on them. Very easy.
I make these biscuits for my family at least twice a week. Being a southern girl no longer living in the south I really enjoy these as a guiltless pleasure. I use whole wheat pastry flour and I think it makes them a bit lighter. Thank you for the recipe!
Made these biscuits over the weekend, using all wheat flour. Will also make the herb biscuits next time, as the plain were rather bland. Super easy to make.
Derf, these bikkies are just GREAT!!!! They are flaky and filling with a lovely crunch to the crust and a yummy taste! I decided to make the herby version and used about 2 tbs of fresh chives in addition to your suggested herbs. Mmmm! I like how healthy these are compared to other scones while still tasting lovely! I only needed 1/2 cup of liquid, but that might have been cause I made them all whole wheat. THANK YOU SO MUCH for sharing this wonderful recipe with us! Ill make it often again! Made and reviewed for Cooking on The Farm With Andi of Longmeadow Farm and Alphabet Soup Tag Game May 2010.
PERFECT! I can't think of any other words for these biscuits. I'm a new baker, so I appreciated how darn easy it was to stir a batch of these up while I was cooking dinner. I didn't roll them out, more like pressed them down to about 1/2 inch thickness, then cut with a biscuit cutter. I topped with a bit of garlic salt and grated romano cheese and in 13 minutes they literally slid of the baking sheet! DH and I enjoyed them with a bit of margarine alongside dinner...and we'll be enjoying these again and again. I made these using all wheat flour and had no problems.
This is the first time I've ever used whole wheat flour, and I'm not sure if I made these right. I scaled the recipe down to three biscuits, just to give them a try. I think if I make them again, I'll add a little bit of sugar or Splenda. Thanks for the introduction to whole wheat baking!
I made these biscuits to serve alongside some beef stew. Love the simplicity of the recipe and speed of preparation. The biscuits rose nicely however, I had trouble getting the tops to brown. So I turned on the broiler and stuck them under there for about 30-60 seconds and voila, lovely little biscuits! I like the fact that they are made with whole wheat too.
great! everyone loved with chicken pot pie soup! resembled the flavor of a pie crust (:
Great flavor. We used it on top of pasty filling to make a pot pie type of dish and it worked lovely for that. However, I made a double batch so I could make biscuits for breakfast. They barely rose, which others have commented on, as well. I think I will try again with half wheat and half white flour or with self-rising as others have suggested do them as drop biscuits. I loved the flavor and will use them for pot pie if nothing else...and the flat biscuits are tasty, too. I'm just puzzled as to why it seems like they rise so well for others.