*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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:)