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Average Rating:
Total Reviews: 85
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By aggieflyboy_2440927
Abilene, TX
on April 05, 2005
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Whole plate disappeared very quickly.
By gemacdonald_2382565
San Francisco, CA
on March 28, 2005
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Delicious and easy... If you have a pastry blender(the hand held thing that looks like a mixture between a potatoe masher and something used for cheeze It makes it much easier and you don't have to worry about melting the butter with you're hands
By chewie25_943851
Del Rio, TX
on March 05, 2005
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I have made these twice now and it has been easy each time. The taste is OK, but I am still trying to get to biscuit Nirvana. My husband and I recently met Alton and asked him if the fame has gone to his head and he said that he's not trying to cure cancer, he's just trying to cure bad biscuits. And so I was inspired to begin creating in my kitchen laboratory. Even if the results are not the best, with each attempt something new is learned and thus I become a better cook.
By fn_2127002
allen, TX
on February 26, 2005
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Great recipe - no need to deviate.
By myrugrats_2000_...
Santiago, Chile
on February 06, 2005
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This were so easy to make, and turned out so delicious, they desapeared once I took them out of the oven.
By hpeters_2037356
North Pole, AK
on February 05, 2005
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I tried these biscuits last week for my family, and I have to say, they were the best I ever made!! Very light, and tender.
Way to go A.B, Great recipe!
By bobmels_1554944
Peachtree City, GA
on January 21, 2005
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Tried three recipes before this one. This one is best..hands down... Suggest you try to sift ingredients first, then use 1/2 inch to 3/4's thick when cutting. Great the next morning if bagged and then nuked. Easy to make. Use. "light hands' in combining ingredients.
By livingstoneag_1...
Chicopee, MA
on December 23, 2004
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I have tried to make biscuits in the past and came up with bread based hockey pucks. This recipe is very easy and the biscuits come out tender, and wonderful. One key is not to over work the dough. I refrigerate the butter and shortening and use a hand dough cutter to work the fats into the flour, just like doing a pie crust. The buttermilk makes them wonderful. I made them with fried chicken and potatoes & gravy, my wife and kids raved.
By jcnemecek_1561385
Madison, WI
on November 28, 2004
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Very light, tasty and excellent. Lots of fluffy layers.
By jswysh_1534460
Linden, NJ
on November 24, 2004
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Good recipe... but I had to add a bit more flour. Dough was far far too sticky to be rolled out or worked with. Probably added between another 1/4 and 1/3 of a cup of flour. Other than that... recipe turned out better than I had hoped.