By Leslie in Texas on May 08, 2009
"This is from the R.S.V.P. section of a November 1987 issue of Bon Appetit. It was requested from Ryan's restaurant in San Francisco and is their most requested recipe. They suggest a number of uses for them, from mini-sandwiches (split and filled with ham) to strawberry shortcakes."
Serving Size: 1 (411 g)
Servings Per Recipe: 1
"This recipe is as good as it gets for biscuits. I've been using this recipe for years, we call them "Oooey Goods" in my family because you can't help but say that on your first bite every time. We use a regular biscuit cutter instead of the tiny one they call for, so I would double the recipe if you're making it for more than a few people, because it doesn't make it a lot."
"Wow...incredible biscuits. They are flaky, tender, buttery and melt in your mouth delicious. A keeper. Thanks Leslie."
"Oh boy! I cut this recipe out of that old Bon Appetit, and it was my go to recipe for biscuits. I lost it about five years ago, and have never been able to find one like it since. I just thought I'd try one more time tonight, and received the best Christmas gift ever when this popped right up. I grew up in Texas where there were plenty of good biscuits, but I tried this one and never went back. I like to use a 1-1/2" biscuit cutter, because it makes them look as special as they taste. You just MUST try these. Thank you, Leslie & RecipeZaar!"