Delicious. I made this twice in one day. Each time w/a different yeast option and one worked much better for me. Either way, the family loved this tender flaky biscuit.

I always make buttermilk biscuits, but these are far better! This is going to be my new go-to biscuit recipe. They were light and moist, with a lovely crust. Everyone agreed they were the best biscuits I’ve ever made! I highly recommend serving them right out of the oven.

I made these biscuits for my New Years dinner and they had a great taste. This would be a five star,except that I think the baking temperature is too high and my biscuits came out too brown and crunchy after just 10 minutes. Next time I’ll decrease the oven temp to 375 and see if that would make a better difference.

If you have a hard time eating “just one” then don’t make this recipe! If my family wasn’t here to gobble these things up, I’d have eaten the whole batch myself. They are THAT good! I didn’t have shortening so used butter instead. Not sure if that made them better or worse…but I will be doing it that way from now on because of the great results. My aunt gave me an old recipe from a 90 yr old lady from her church. It’s almost exact to this one, except you can refrigerate the dough for up to 2 weeks, punching down daily & use as needed. Then form by hand, put in cold oven, set it at 400, then when it reaches full heat, turn to 425. I’m going to try it with this one since the ingredients are alike.

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