Total TimePrep/Total Time: 25 min.
Super easy!! I'm not a baker, so I have to say these were super easy to make, even for someone like me (I don't think I've ever kneaded dough before!). They turned out great (although I will also say, I'm not an expert on biscuits, so I don't have a lot of points of comparison) . One reviewer mentioned they didn't get brown on top. Mine didn't either so for the last minute of baking I brushed the top with an egg wash and they browned nicely. So easy and fast, I made them for breakfast one morning (I'm rarely that ambitious first thing in the morning) - and it was very nice to have steaming hot biscuits with jam!
I made it and found it just as easy as the contributor said. My only concern was that mine did not brown -- they cooked through but stayed white. I'm thinking about putting some melted butter on the top before baking them. What do others think?
I love these biscuits but I have to use more than 1 cup of cream. If I only use the 1 cup it will not all mix together. Am I doing something wrong?
I love these the more I make them the better I get at it, also this makes real good dumplings, I like the fact that they keep, just reheat.
Sorry, but these were disappointing and not nearly as tender or soft as my go to recipe that calls for butter and shortening!
I make these all the time!
Delicious and so fast and easy! I used the editor's note and added baking powder and salt to my flour. Thank you, Diane, for sharing this recipe. I used it to accompany a tuna casserole.
I have made these biscuits twice. I used Jovial Foods Einkorn flour, added the 1 Tbsp baking powder and 1 tsp salt since it is not a self rising flour. However it is a "soft" flour as is needed for biscuits. The result was a delicious, high, and light biscuit!
Not sure how this recipe is as just a biscuit, but I use it all the time for a quick pizza crust, and everybody loves it.