One Review
You must be logged in to post a review.
pjgonz on 5.23.2010
I have made this recipe 3 times now. The first time was a disaster (my fault – I was sleep-deprived and put the buttermilk in at the same time as the butter/shortening) and we got hockey pucks. The second time I used half all-purpose flour and half whole-wheat flour and we got hockey pucks again. The third time I made the recipe exactly as written and the biscuits came out much better! (Lesson learned!)
My biscuits did not rise and get quite as fluffy as the picture, but they were quite tasty. I might roll out my dough to be closer to 1 inch thick next time (I did about 1/2 inch). They reminded me of Cracker Barrel’s biscuits and I was wishing I had made a good sausage gravy to go over the top. As a stand-alone biscuit, they seemed to be missing something.
The cheater method is fabulous and the reason I keep trying. What a time saver! The blog post link really answers your questions, so I highly recommend looking at it before you get started.
Overall, I enjoyed my biscuits (the third time) and I plan to put this recipe in my regular rotation for biscuits and gravy.
5 Comments
Leave a Comment
You must be logged in to post a comment.
Anne McCoy on 5.2.2010
Yup, I’m with tinafromtexas, can’t wait for Saturday breakfast….where’s your house, I’ll be there….jk My family will love these with molassass or jam! Thank you for sharing the recipe AND Carroll from BC with the tip.
DessertForTwo on 4.30.2010
Thanks for sharing! I can’t wait to make this for a grand Saturday morning breakfast. Yum!!
emilyuk on 4.30.2010
Yum, & definitely not cheating!
Carroll in BC on 4.30.2010
And this is not cheating -it is SMART cooking!
Carroll in BC on 4.30.2010
If you dice the butter and shortening and put them in the freezer for about 15 minutes before putting them in the food processor bowl, it makes the biscuits even flakier. I just LOVE biscuits.