This is a fabulous topper for pot pies. I didn't have any puff pastry one day & thought , what about a biscuit topper? The one thing I found out though is to cover the biscuit mix with aluminum foil first for about 20 min. @ 350, then uncover & continue baking for 20-30 min @375 untill the biscuit topping is browned. Otherwise the underside could turn out raw.
This is a fabulous topper for pot pies. I didn't have any puff pastry one day & thought , what about a biscuit topper? The one thing I found out though is to cover the biscuit mix with aluminum foil first for about 20 min. @ 350, then uncover & continue baking for 20-30 min @375 untill the biscuit topping is browned. Otherwise the underside could turn out raw.
These are quick, easy, and delicious. I added some cheddar cheese and garlic powder to mine and they were awesome. :)Definitely a keeper!
Great basic recipe. As the other reviewer said, it is very buttery. This would be especially delicious with some garlic powder and shredded cheddar or herbs. This is a keeper!!
i followed this recipe to a tee. it was too runny, had to add a lil more flour. they turned out too buttery tasting, and the worst was they didnt rise. they were flat and tuff.
Best drop biscuit recipe I've tried so far! Fluffy and buttery and very easy to make. I found the milk quantity to be a little too much - I ended up adding just over a cup of milk and that was plenty. Next time I'll try rolling these out for cut biscuits. VERY good with a little butter and jam. Be careful not to overmix the dough and if you want a browned top you may want to brush the top with a egg/milk/butter wash. I'll definitely keep this in my recipe box!
These were pretty good and super easy to make. I added 1 tsp of Garlic powder 1 tsp of parsley flakes and 1/4 cup cubed marble cheese. I baked at 375 for 15 mins. I did bake the other way but I found my bottoms burned to quickly.
My grandma has been making biscuits like this for years as did her mom and my mother. Now I make them for my children. These will always be my favorite because of that. I make these now with buttermilk or soured milk and sometimes if the mood sets me right I might add spices to compliment whatever meal I'm making.
Awesome as a shortcake-style biscuit or scone for a strawberry dessert. My main changes were adding an extra tbsp sugar, decreasing the milk to 1 cup, and sprinkling with a dash of cinnamon before baking at 375 for about 15-18 minutes. Very tasty and light and best of all, no shortening!
This is a super delicious biscuit recipe. Wonderful base for many other additions it's very versatile. I doubled the recipe and removed some dough to make plain ones before I added other ingredients. I added 2 cups of shredded Mexican blend cheese and 1/2 cup of diced jalapeno peppers (from a jar) and 1 1/2 tsp. of garlic powder. I brushed them with a bit of melted butter out of the oven. They are fabulous! I tried them plain without any changes and they are delicious also. I will use this simple but great recipe often. They went very well with the soup we had for dinner. Thank you for sharing:)
