By NcMysteryShopper on April 18, 2006
Photo by Bonnie G #2
Photo by Bonnie G #2
"There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!"
Serving Size: 1 (552 g)
Servings Per Recipe: 1
"These are pretty good! I made the recipe exactly as directed. They were not the fluffiest I've ever eaten, but they are the fluffiest I have ever made! This is a start to getting my dream fluffy biscuits.
I also want to add that these make the best dumplings ever!!! Just make the biscuit dough as directed, drop into your soup and cook through!!! Thank you NcMysteryShopper!"
"I'm probably going to be written out of the will, but I'm tossing my mother's biscuit recipe in the trash! THIS is my new biscuit recipe. I made these for strawberry shortcake - added in about 1/4 cup sugar and sprinkled the tops with cinnamon sugar - and I couldn't resist tasting one shortly after taking them out of the oven. They were so pretty AND the taste and texture was perfect. Truly, this is a wonderful recipe and one that I will continue to use. Thanks for sharing!"
"I've never made biscuits that were anything but bricks. I used whole wheat flour - white hard spring wheat. They still turned out great! Yay!"
"Best buttermilk biscuit recipe I've found so far. Nice rise, flaky and moist with just the right amount of salt. Really good with blueberry preserves! Thanks for sharing."
"I had left over buttermilk I wanted to use up so went looking for biscuits. Most I saw required a food processor which I don't have and then I found this one - lucky for me I did too as the end result was mile high, soft, flaky biscuits with the slight tang of buttermilk. So great. The only thing I did differant was brush the tops with a beaten egg before popping in the oven. A lot easier to make than I expected. Thanks so much for posting."
"These are very good biscuits. The texture was very nice. Will use this recipe again. Thanks for posting."
"These were delicious. Being in NC myself I have tasted many Southern biscuits, these are as close as they get to Grandma's. I was glad to use up some leftover buttermilk. I didn't know what to do with the 2 Tbsp. buttermilk it called for in the recipe. Didn't need it really. I am high elevation so I used the convection part of the oven and they came out perfect. Thanks for posting NcMysteryShopper."
"Oooooh, these were good. I added more sugar (1/4 cup) to make these into shortcakes. I also used whole wheat flour because that's what I had on hand--they still turned out great. 8 minutes was perfect timing for a perfect shortcake."
"Another great biscuit recipe! My family enjoys homemade biscuits on Sunday mornings. I surprised them with a different recipe today and they loved it! These biscuits came out not only beautiful, but had a nice crisp texture on the flip side and creamy soft texture on the inside. YUM, will definitely make them like this again. Thanks for sharing the way you make biscuits! (Made for Bevy Tag 10/08) ~V"
"Thanks so much for sharing your great biscuit recipe NcMS. The biscuits were easy to make and I had them on the table in 20 minutes. These big, thick biscuits were crisp and tender, with great texture and flavour. I will be making these wonderful biscuits often. Update: I made these to serve at a dinner party recently and they were so well received that all the guests went home with the recipe. These are awesome."
"Very nice quality shortcake. I did use whole wheat pastry flour and only 4 Tablespoons of butter as that is what I had. They still came out lovely although next time if I am making them strictly for shortcakes, I will add more sugar to the dough, maybe 2 T?"
"Just what I wanted, a light, slightly sweet shortcake. I followed the recipe, using cold butter and 3/4 cup buttermilk. I threw the dry ingredients in the food processor, put in the butter and when it became coarse meal I put in the buttermilk and then baked it in a pie pan for 20 minutes at 400 degrees. Yum-m-m it was so good with strawberries. Thanks, Carole in Orlando"
"These are what I always use for biscuits and gravy and they turn out perfect every time, thank you!"
"This is the most best recipe for Biscuits!, I ever came across. I got to say I've made these about 5 times now and never rated them because I wanted to post a picture of them,thats why I didn't rate them yet. But my hubby and me and my 5 year child moved and we've been very busy, so don't know when I will be able to take pics of food again, hopefully soon. Anyhow thanks NcMysteryShopper, if Im right your name is Cheryl??...."
"These were delicious biscuits. Reminded me of Grandma's. I am going to use this recipe for shortcake, too! Thanks for posting."
"Absolutely loved these. Easy and yummy. Had to cook them for 10 minutes. Not too bad the second day, usually biscuits are not so good the next day, but I liked them heated up in the microwave and gobbled them up. I will definitely use these for strawberry shortcake. Thanks NC!"
"These baked up beautifully and were delicious as well. Added the extra sugar because I made strawberry shortcake with them. Loved it. I also froze the leftover biscuits for future use so we can enjoy them a second time. Thanks for sharing your super recipe."