By skeptic777 on November 16, 2010
Photo by Annacia
Photo by Annacia
"If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy."
Serving Size: 1 (94 g)
Servings Per Recipe: 12
"Really wonderful biscuits. This was the first time that I added an egg to my biscuits (and I've made a lot of biscuits in my time) and it does add a more rich taste. I made 12 of these for Easter dinner and the 4 people at the table were 3 short of wiping out the entire dozen. I think that for my own taste I might not add the Splenda next time but my 3 guys thought they were perfect as written. Their opinions, ease of preparation and their lovely outcome are plenty to rate this with the full 5 stars."
"I've been experimenting with biscuit recipes for a while, and could never get them quite right, but THESE are outstanding! They rise nice and high, light and fluffy without being too dense. Perfect texture and taste. A must try!"
"These were light as the name suggest. The fact that an egg was in the recipe had me intrigued so I decided to try it, but the egg gave it a taste and texture I did not care for. The way the dough felt and reacted to being kneaded and cut reminded me of a cookie dough. I will stick with my normal recipe for now."
"So good! Came out fluffy, although I thought they were going to be heavy because of the dough weight. But I took my first bite and had to look at the biscuit I just bit in to like, "I made this?!" LOL Sooooo happy I tried this recipe, will definitely use it again. May never buy biscuits again....."
"This recipe will be my go to recipe from now on. These biscuits were light and very very good. I omitted the Splenda and used real butter instead of shortening. I am always leery of taking homemade biscuits to other people but these are by far the best biscuits I have ever made and I am excited for my husband's input. <br/>On a side note: 12 Teaspoons is equal to 4 Tablespoons"
"Finally, a recipe I can get right. I just did half, and they came out great..Think I'll try using this on top of left over beef stew to make a pot pie........Thanks"