These savory biscuits are incredibly easy to make, as there's no need to roll or cut out the dough. If the batter seems too thick, you can add another tablespoon of fat-free buttermilk.
Easy and tasty. I added a half cup of spent grains (from brewing beer), which added texture and fiber, but probably made the biscuits a little less pretty and indulgent. Had to add several minutes to the cooking time.
Read MoreI followed the recipe exactly and they turned out wonderfully. Served alongside some oven-fried chicken for company. I will definitely make these again.
Read MoreThese biscuits are delicious and easy to make. So nice to just drop the dough versus using a biscuit cutter. Last time I used whole wheat pastry flour and was not as pleased with the results as usual. I will stick with regular all purpose. Also, I tried making them a day ahead...and they weren't as good (not surprising). When made according to the recipe, these are fantastic.
Read More