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If you're looking for a flaky basic biscuit, this recipe is the best. These golden-brown rolls bake up tall, light and tender. Their mild flavor tastes even better when the warm biscuits are spread with butter or jam. —Nancy Horsburgh, Everett, Ontario
This recipe is:
Quick
Nutritional Analysis: 1 serving equals 168 calories, 9 g fat (2 g saturated fat), 20 mg cholesterol, 244 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Fluffy Biscuits in Taste of Home August/September 2003, p35
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Reviewed on Sep. 28, 2011 by felinaaa
Really good flavor and rises nice....light texture too!
Reviewed on Mar. 13, 2011 by jesskat3
Very easy, very yummy biscuits. I make them often.
Reviewed on Feb. 11, 2011 by rhiler
I make these biscuits all the time. They turn out perfect every time.
Reviewed on Oct. 06, 2010 by wooley ewe
I made them with a group of young girls in a baking class and they turned out wonderful. They all loved them. I will be making more of them.
Reviewed on Jul. 20, 2010 by home with the boysx4
All my picky guys liked them and they turned out looking just like the picture
Reviewed on Feb. 25, 2010 by Kelowna
M-m-m, that was the comments at the dinner table when I made these. I don't know what the secret is, but it worked and I have made many (not so great) biscuits in my time. .....jj
Reviewed on Aug. 13, 2009 by Tiel_Mom
Very tender biscuits that have a light, buttery, taste with a touch of sweetness. They also stay fresh and soft for more than 1 day. I used a heart shaped cookie cutter and the presentation was lovely. Make sure you cut the biscuits very thick, 3/4 to 1 inch thick as they do not rise as much as buttermilk biscuits. You can definitely see the layers and pull the biscuits apart. I also think that this recipe could also be used for making tea biscuits, by adding raisins and topping with a vanilla glaze.
Reviewed on Feb. 15, 2009 by noboty
My very favorite biscuit recipe.
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