Delicious Cowboy Biscuits

From: Scout33

On Oct 6, 2009

These were delicious rolls. I didn't have buttermilk, so I used 1/3 sour cream and 2/3 milk. I cut them into small 2" rolls and put them sides touching in a pan so the sides would stay soft. I let them rise for about 20 minutes, bakeed and brushed the tops with a little butter. They were very well received by everyone- gobbled up. I would probably let them rise just a bit longer for a lighter texture, but that is just my personal taste. A definite keeper.

From: Cilantro in Canada

On Oct 5, 2009

I did not have buttermilk so I soured some skim milk. Otherwise I made these as written. My family went nuts over these. My 16 year old ate 5 of these. I used them to make a homemade Mcmuffin . I made mine large so I only got 17 of these. There were no leftovers after brunch. These are easy to make with fantastic results. You will not be disappointed. Thanks for the recipe.

From: Galley Wench

On Jun 22, 2007

Wish I could give you 10 stars! These are WONDERFUL! While cruising in Mexico this year a fellow cruiser brought over his uncle's SECRET recipe for Cowboy Biscuits and I fell in love with them. When I decided to research the recipe I turned first to RZ (of course), and there they were! I Still have a batch in the refridge and plan to try rolling some of them in a cinnamon sugar mixture. I'll let you know how it works out! THANKS for posting! Update May 6: Stored about 2/3 in the refridge and used a portion this morning to make carmel rolls. Melted about 1/4 cup butter in pan, then added about 1/3 cup brown sugar and pecans. Rolled the dough to about 1/2 inch and sprinkled with sugar and cinnamon. Then rolled lengthwise and sliced . . . then placed on top of the brown sugar mixture. Baked about 25 minutes. THEY WERE DELICIOUS! Another Update . . . used the last of the dough to make more carmel rolls, only this time poured about 1/4 cup of sweet cream (whipping cream) over the butter/nut mixture in the bottom of the pan. Once baked, inverted on a serving dish and they were so 'ooey gooey' delicious. Thanks again!

From: MamaJ

On Nov 11, 2007

I've made these twice in the last 4 days and they are fabulous! I have been making yeast breads for years but have never been good at making biscuits. I wasn't sure how much I should handle the dough because with biscuits one should mix until just combined, but with bread one should knead for a few minutes. So... The first time I made them I mixed lightly, patted out and cut. They tasted great, but weren't very pretty. The next time I made them I left the dough in the fridge a couple of days, kneaded on a floured board 3-4 times, rolled and cut. Perfect. I think the flavor is even better after a few days in the fridge. I will make these often as it is wonderful to be able to take out a little dough and have fresh bread every night. This is definitely worthy of more than five stars. Thank you for posting this wonderful recipe Mimi!