Kentucky Biscuits

From: khristal23

On Jun 3, 2009

Great flavor! I really loved the test, however they were a bit too thin. They were perfect for crumbling up and pouring gravy over, but it would have been hard to cut them to put sausage or anything inside. I'm not sure what I did wrong.

From: Nikoma

On Apr 2, 2009

Chose this recipe since I was running low on butter. I got more then 9 with a cutter, but they ended up a little small. Found they work just as well if you roll them into balls and flatten them a bit, and that way you get the 9 and they'll be bigger. Only complaint I have is that we found them to salty. They've got a great fluffy texture though. May or may not make them again. Good alternate when you're out of butter.

From: *SimplyME*

On Aug 13, 2006

Great recipe. This will become my homemade biscuit recipe from now on. When I first made this, I wasn't sure how they would come, considering the mixing. Mixing the dry ingredients with liquid first and adding shortening together. They were the best. I must admit the first time I added melted butter on top after they came out of the oven because I thought they would be bad tasting. Oh my, were they delicious, hubby loved them. Next time I made them, no butter, just as great. They just melt in your mouth.

From: Amy - Ellie's Mommie

On Jan 10, 2004

This is the best biscuit recipe I've ever made! They came out very light and fluffy and rose beautifully in the oven. Any biscuit recipe I usually try leaves me with flat biscuits. I really liked the method of mixing the milk and shortening in at the same time; it cut prep time and kept the shortening from melting as I cut it in. Next time I make these, I will use Splenda instead of sugar (we are diabetics). I will update my review for that change.