Comments on: Flaky Old Fashioned Biscuits

By: carl spackler

carl spackler — Mon, 23 Dec 2024 21:16:58 +0000

In reply to Marilyn Blanck. what a very angry person you are. Sounds like you just need to do you own version since none today are going to make you happy.

By: Kristen S.

Kristen S. — Fri, 06 Dec 2024 14:57:40 +0000

I made these last night using my food processor. It worked well and the liquid is the right amount unlike the comment below says. With Flour on the counter keeping the content from being too sticky. Just add flour to your hands if it’s sticky and it will be fine. Anyway, it’s a great recipe and I will be using it repeatedly. Thanks!

By: patty fast

patty fast — Wed, 06 Nov 2024 21:50:52 +0000

In reply to Marilyn Blanck. Your comments feel hostile and very passive aggressive. I agree, too much fluid in the recipe. However, like that honey you advocate for here, you'll get more flies if you use it instead of vinegar.

By: Rachel Farnsworth

Rachel Farnsworth — Sat, 02 Nov 2024 18:39:57 +0000

In reply to Marilyn Blanck. Sorry to hear you had such a bad experience! It sounds like you simply didn't add enough flour, which can happen with older methods of measuring taught before the 1980s. Perhaps try the recipe from your great grandmother using lard and honey.

By: Marilyn Blanck

Marilyn Blanck — Fri, 01 Nov 2024 21:14:25 +0000

Amounr of milk is excessive. This recipe produces very sticky drop biscuits! At the time when cooks were making biscuits every day to feed their families, as my great-grandmothers did, they did not HAVE any kind of refrigeration! Ergo: they didn’t chill anything. They would have used lard, which I did. I added at least 1/4 cup and maybe 1/3 cup flour to make this nasty dough even handleable on a spoon! Our ancestor would not have used sugar; she didn’t have it. She had honey from a bee tree. Sugar was luxurious and would have had to come up river from New Orleans! Your recipe is one more that I’ll toss in the trash. The only part you got right was the amount of baking powder. AND, the ancestors used soda, and called these “soda biscuits”.

By: Rachel Farnsworth

Rachel Farnsworth — Sat, 14 Sep 2024 16:54:07 +0000

In reply to Monique. The standard is always level.

By: Monique

Monique — Fri, 13 Sep 2024 20:26:09 +0000

Do you measure your baking powder, salt, sugar etc…by “rounded” tsp or ” level ” ???
thank you !!

By: MM

MM — Tue, 02 Jul 2024 17:39:50 +0000

Perfect biscuits everytime. I have made them with both the buttermilk and just regular milk and they taste great either way. Using the butter flavored shortening made them nice and fluffy and crisp edges. Great recipe.

By: Misty M

Misty M — Tue, 02 Jul 2024 17:36:49 +0000

These are the best biscuits I have ever made. I made them with both the buttermilk and the milk and came out perfect both times. I was wondering if this would be okay to freeze before baking? I want to make some extra since everytime I bake them, they’re gone before I can put some aside for later 😂. Thank you for a great recipe

By: JP

JP — Sat, 16 Mar 2024 15:55:54 +0000

Great recipe so much better than boxed ones!

By: Elaine

Elaine — Sun, 10 Mar 2024 19:15:06 +0000

I love this recipe ! Tastes like my mom’s ! Thank you for sharing !

By: Donna G.

Donna G. — Tue, 27 Feb 2024 03:06:59 +0000

Excellent, easy recipe. I grated the butter early in the day and kept it in the freezer until ready to mix the biscuits. Added vinegar to half-n’-half for buttermilk. The biscuits were delicious! This recipe is a keeper.