Total TimePrep/Total Time: 25 min.
These were hard. By tomorrow they will be inedible. I didn't knead them because thats a sure way to get hard biscuits. I only turned the dough and shaped it. The recipe should call for more milk (preferably buttermilk) and a second leavening agent. A little baking soda would have helped to lighten them up. The reviewer who said they came out like hockey picks was right. I've been making biscuits from various recipes for many years. This is not a well thought out recipe. I'm surprised Taste of Home didn't screen this one out.
I made these with Bob's Red Mill gluten free all purpose baking flour (including 2 teaspoons of xanthan gum) and soy milk. Also used butter flavored shortening. These were great and I would definitely make them again!
Mgrandell55, All your ingredients need to be COLD. Mix shortening and dry ingredients together. When adding milk, make sure it's cold and only enough to get things to hold together. DO NOT over mix. That is what makes pucks. Less handling is more.
I am a new retiree who never had time to really cook before, hubby liked to cook so he did ! This recipe looked just my speed and was for "homemade biscuits ", music to my husband's ears ! Well I am almost in tears, the biscuits are as hard as hockey pucks, I followed the recipe exact ?? Can someone tell me what happened ??
Quick and easy and great with honey or butter and jam! Me and my husband love these.
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The biscuits had pretty good flavor but I thought they were fairly dense and heavy. Not a big fan.
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These were really great! I took the advice of others and used buttermilk. No more "Bisquck" biscuits again!
My mother made what sounds like same biscuit, but were called Baking Powder Biscuits. She didn't have good luck rolling them out so dropped them on the baking sheet. Made them especially when she made fresh rhubarb sauce to put over them.