By CountryLady on December 06, 2005
Photo by Junebug
Photo by Junebug
"Serve warm from the oven with a bowl of soup for lunch or an easy week night dinner!"
Serving Size: 1 (1074 g)
Servings Per Recipe: 1
"These had a great flavor but the dough was quite sticky. I had to add more flour. I used the buttermilk instead of the sour cream. Perhaps next time I will try the sour cream. Thank you."
"wholesome and fluffy and perfect!"
"These biscuits are beautiful. I made them tonight to accompany barbequed chicken and salad. I used extra old Biemeister Gouda from Holland as I did not have any cheddar (better). I had a one cup container of full fat sour cream which I thinned with a bit of water as the liquid. A flavourful and fluffy biscuit that I will definitely make again."
"These were easy to make and resulted in a flavorful fluffy biscuit. I served them with recipe #74275. Another wonderful recipe from CountryLady! Thank you!"
"These were absolutely great. Thank you!"
"Great biscuits! Having made your Herb and Cheese Biscuits Recipe#153610 I couldn't resist giving these a try, resulting in another great tasting biscuit to add to my favorites. Made using the 1/4 cup of snipped chives and the buttermilk. Served with a pot of chili and all agreed ... another winner from CountryLady's recipe collection!"
"Yum! I made these to accompany Andy's spicy potato soup recipe #78205. I made the recipe as directed, but I spooned the dough onto a greased sheet, I didn't want to clean up an additional mess ^_^. They turned out just as Kittencal said, light and fluffy. These couldn't be easier to make!! Thank you for a wonderful recipe!"
"Fluffy and oh so light! I made these using full-fat buttermilk and on my processor with totally frozen butter that I cut into very small pieces before I froze. These are high-rise biscuits that melt in you mouth, just delicious Marg, thank you, Kitten:)"