Mile High Biscuits

From: arz

On Nov 17, 2009

These are good biscuits. I'm only giving this recipe 4 stars because we thought they were too sweet. I think next time I will use much less sugar. I will make them again, though!

From: Mommy2two

On Nov 9, 2009

Delicious! I mixed in only 1 cup of milk since others had said these were a bit wet. The dough seemed dry, so I added the 1/4 cup of milk all at once, and that wias a bit too much. I spread these out on the pan I baked them in, and drew a butter knife through the dough (it was too wet to separate before baking). The dough baked together, but the scores helped me to cut them. The flavor and texture is out of this world! I think I just might replace my old biscuit recipe with this one (Shhh, don't tell my mom!).

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.