Recipe by: Karin Christian
or
Sort stores by
Prep
Cook
Ready In
Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the ...
I used this recipe in one of my culinary classes, as a biscuit to use for our bread baskets. i was disappointed with the end result... the dough was stiff, the biscuits never rose, and the flavo...
Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the ...
I LOVE these biscuits. These are exactly what I've been looking for!I have always been disappointed with any other biscuit I've made from scratch (hard, dry) and I can't stand canned biscuits (s...
I've been looking for a recipe like this. Sooo good. They taste just like our favorite biscuits at Cracker Barrel. My husband loves them.
Delicious! I had to use powdered buttermilk, but they came out wonderfully. My family ate heaps of them and my son said I need to make these from now on. A keeper!
I used this recipe in one of my culinary classes, as a biscuit to use for our bread baskets. i was disappointed with the end result... the dough was stiff, the biscuits never rose, and the flavo...
These biscuits turned out great! They really are a cross between a biscuit and a roll. I made enough to freeze and pull a few out at a time. A keeper!
Instead of making biscuits, I wrapped 1 lb of pre-cooked cocktail sausages with the dough and then baked according to the directions. This recipe is definitely part of my permanent collection...
Delicious! These biscuits have the texture of a tender buttermilk biscuit and the rich flavor of a yeast roll. Love 'em! A tip for lazy bakers... I usually pat biscuits into a rectangle and t...