Mile High Biscuits

From: Chef #1417300

On Oct 17, 2009

these biscuits were sooo good my kids just love them as well as the rest of my family. great recipe

From: mapaklenk

On Sep 27, 2009

In spite of my efforts to ruin these, they were wonderful - light, fluffy and tasty. We didn't need all these for just the two of us, so I tried to cut the recipe in half. Must have done something wrong, tho, as they were so moist there was no way to roll or pat out. Ended up spraying paper muffin cup liners with PAM and dropping enough to make 8 biscuits. We thoroughly enjoyed - thanks for sharing!

From: Wendy M Strayer

On Jan 6, 2003

Wonderful recipe! After kneading the dough, I pat it into a rectangle 3/4" thick and use a knife to cut square biscuits. This is quicker than rolling it out & using a biscuit cutter and it produces a more tender result, because the less you handle the dough, the better. These biscuits brown quite a bit, but are so moist and delicious. Yum!

From: Susie in Texas

On Dec 9, 2002

I'm a southern gal who has always believed that a biscuit wasn't a biscuit unless it was made with buttermilk AND I was a little apprehensive about putting an egg in a biscuit recipe. I've been making "angel" biscuits for years, (the ones with yeast in the recipe)and seriously doubted that any recipe could beat that one. Boy was I wrong!! These biscuits are wonderful!!! I made them without adding the cream of tartar because I was out of it and they still came out absolutely perfect. Very tender, delicious and easy to make. Thanks Mystergirl.