Kansas Gal Biscuits

From: Mary Scheffert

On Feb 8, 2007

Absolutely delicious!! These biscuits are very similar to the ones I have been making for years, except my recipe does not include an egg. I made a double batch of these last night, and they came out very light & fluffy - I think the addition of egg helped them rise even more. However, I would caution anyone who makes these to not add all of the milk at once, as the dough had extra moisture from the egg ... I ended up adding another cup to cup-&-a-half of flour to absorb the extra liquid. These are delicious, podapo — I think I like this recipe even better than mine ~ thanks for posting! -M =)

From: dmac085

On Nov 5, 2006

First attempt at biscuits after 12 years in the south. These were great! I specifically looked for a recipe with sugar in it because my favorite fast food biscuit has a very slight sweet taste (ChikFilA), and these really reminded me of them, so a perfect success for me In agreement with the other reviewers, nice moist centers. Don't think I'll be trying any others since these were just what I was looking for. Thanks!

From: Lizzie-Babette

On Jan 25, 2003

This is the first biscuit recipe I've tried where they actually were edible, and they rose! I didn't have cream of tartar, so went without, and used Smart Milk 0% fat milk, and they were excellent - very light, fluffy, and very good taste. I wasn't sure what size cutter to use, so I used a 2" diameter one, and ended up with about a dozen biscuits. Kept everything as cold as possible, and beat the eggs and milk together until well-blended. Delicious - thanks, Podapo!

From: KITTENCAL

On Aug 4, 2003

This is the fourth time that I have made these biscuits. I had to tell you that this is a 5-star recipe. Every time I have made them, they have been sucessful,they rise so high and taste so moist (usually biscuits tend to be on the dry side). This time around I made them with 1 cup of shredded cheddar cheese and 1 tsp. garlic powder, I even made them with blueberries, and added a bit more sugar. Thanks for a wonderful recipe, this is for sure a keeper.