By byZula on April 21, 2005
Photo by Sierra Silver
Photo by Sierra Silver
"These are great! Nice and easy, and light and yummy. I get about 16 biscuits with this recipe. I like the versatility as well. I add cheese or garlic; whatever hits me at the time. I almost always add extra sugar."
Serving Size: 1 (549 g)
Servings Per Recipe: 1
"Yum! I made a brilliant accidental discovery - I rolled and cut the biscuits to thin. I "mushed" (highly regarded culinary technique) two of them together and baked anyways. I ended up with perfect sandwich biscuits for sausage/egg biscuits. They also worked perfectly with the chicken fried steak and milk gravy that was for dinner. I followed the recipe exactly - down to the "knead 14 times". That was why I didn't reroll the dough and cut thicker biscuits. They were wonderful!!"
"Fantastic recipe!!! Really quick and easy to make and taste amazing!!!!"
"PERFECT! I'm the world's worst baker, and my buiscuits are usually like rocks. This was so easy and they came out perfect. Before cutting I folded shredded sharp cheddar in the center. So good!"
"these sound so yummy I however only have sunflower oil and condensed milk but i promised the kids we'd make biscuits.....let you know how they turn out"
"These biscuits are so easy to make and what's even better is that they taste so darn good! The only exceptions I made to the directions were that I used aluminum free baking powder and vegetable oil, since that was all I had on hand. As for the baking powder I used, I truly think that using aluminum free baking powder is one of the secrets to making great biscuits! I also knew this was a great recipe when the dough felt lighter and was "just right"! Thank you for sharing your awesome recipe, Zusie!"
"I added about 1/2 cup of parmesian cheese to the dry ingredients...the advice about not adding additional flour to the dough was right on...the biscuits came out lightly browned and so fluffy! Moonsinger"
"These turned out perfect! The batter appears quite moist, but if you can resist not adding more flour, they turn out quite tender and flaky. I got 11 biscuits and the cooking time was about 12 minutes. Thanks for the recipe"
"Very easy and quick. I also used Crisco. They turned out fantastic and almost doubled in height. Thanks for the recipe , Zusie-Q!!"
"Mm, these are wonderful. I used Crisco shortening, and they are so tender and buttery, with a lovely brown crust and a good rise. They're wonderful nice and hot, spread with jam, and the leftovers are great dipped in a mug of hot coffee or cocoa. Thank you!"