"My husband, Ken, and I like these rich, rugged, melt-in-your mouth biscuits with any meal," says Nancy Zimmerman (right with Ken) from Cape May Court House, New Jersey. "They're so easy to make since you don't have to knead them or cut them out."
I developed this recipe one evening while making "ordinary" biscuits. I had half a cup of potato flakes left in the box and I just added them to the dough. The biscuits came out of the oven as light and airy as pillows!
I love cooking with green chilies because they add so much flavor to ordinary dishes. Once while making a pot of chili, I had some green chilies left over and mixed them into my biscuit dough, creating this recipe. The fresh-from-the-oven treats are a wonderful accompaniment to soup or chili.
-Angie Trolz, Jackson, Michigan
My biscuits won the division Best Quick Bread at my county fair. One of the judges liked it so much, she asked for the recipe! These buttery, savory biscuits go with just about anything.—Tall Pines Farm, Gloria Jarrett, Loveland, Ohio
"I USUALLY used a glass or baking powder can lid as a cutter so the biscuits would be bigger than average size...and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam."
These sweet and crunchy biscuits would be perfect with your morning cup of coffee. “They’re so quick and easy to assemble,” Wendy Weatherall assures from Cargill, Ontario. “Everyone will love them any time of day.”