77 Reviews of Kentucky Biscuits

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.

From: sugarpea

On Jan 11, 2004

Excellent biscuits. Have to admit, I used a pastry cutter-I didn't want the mess on my hands. Very sticky dough, ended up adding at least 1/2 cup more flour on the board and got sticky hands anyway. It was worth it.

From: Evil Genius

On Dec 3, 2005

Yeah baby! This is the one. the ingredients are basically similar to other recipes, but the gentler mixing by hand makes the difference I think. Yeah, your hand will get gloppy, but it's kind of fun to mush it up. Very light and fluffy inside, nice crispy outside, perfect texture and flavor. I was thinking of using butter flavored crisco, but I used plain instead and am happy with that choice. I also cut the salt to 1 tsp. I made 6 good size biscuits. OK, so maybe making perfect biscuits isn't the answer to life's larger dilemmas, but it makes a hell of an egg and cheese sandwich!

From: BettyDH

On Sep 11, 2005

This would have gotten 5 stars, but 1 1/2 teaspoons of salt is a bit much for only 1 1/2 cups of flour. We used the stated amount of salt the first time and the 9 biscuits were just too salty. The second time we used 1 tsp and they were still a bit salty. We think 1/2 tsp might be better (compare amounts of salt in other biscuit recipes). Otherwise, the biscuits were great! (I will ask if the 1 1/2 tsp of salt is a typo.)

From: Po Valley Indian

On Aug 5, 2007

Wow! In all my twice-30 years I've never been able to make a decent biscuit. Today, with 25 minutes to mealtime, I decided to try this recipe. Didn't have any shortening...did have butter in the freezer! Lopped off about a 1/3 cup and GRATED IT (large hole) into the flour. Easy...effective...excellent. (I'd cut down on the salt next time, too.) Thanks for the great recipe.

From: KaylaStarr

On Jul 18, 2005

Very good biscuits. I have made these often Last time I was out of shortening and use butter in its place. Very good! Thanks for such a great recipe. Definately in my cookbook forever!

From: Juju Bee

On Aug 12, 2004

These biscuits were very tasty. I like how the bottom crisped up, but didn't dry out. They had a great texture too. The only thing that I adjusted was the salt. I thought my first batch was a bit salty, so I only added 1 tbsp. to the next batch. All in all- a great biscuit!!

From: Chef #Katz

On Aug 30, 2006

These are just like what we call scones in australia and I found it an easy receipe Thanks

From: Kzim4

On Jun 13, 2004

These were great! Light and tender, but they didn't fall apart when I put butter on them. Thanks for a keeper!