This is my go to breakfast recipe for a crowd. The biscuits are buttery and dense, yet fluffy and moist. Try this recipe, and don't change a thing!
The gravy is too heavy for breakfast. I will make it without the thyme and garlic next time.
These are the best biscuits I have made, they turn got great every time and I have made them a lot. They are suppose to be a little wet so that when you roll them in the flour it sticks to them better. This is the only biscuits I make anymore. My family love when I make these.:)
Love it! I will never buy biscuits in a can again!!
Great! Made this while in a country that has strict pork limitations. Just what we were hankering for. Will make it when back in the States.
There is way too much liquid for 2 cups of flour; what a mess. For my taste, this recipe has too much sugar as well. The gravy is too savory for a breakfast meal but would do for supper. The biscuit flavor is very good and the end product is feather-light.
I added a cup of flour to the dough, it seemed too wet, they baked up really nice. The gravy was amazing.
The biscuits didn't turn out as I had expected. The dough as pretty soft. But the gravy was splendid! It had a fantastic flavor.
Best tasting gravy I've ever had. Both my husband and I thought the Thyme was a little too much. Next time I'll half the Thyme, and then it will be perfect. We will use this recipe for years to come. If in Los Angeles, buy the frozen biscuits from Surfas. They are hand made there in the store and then frozen for sale. They are amazing, easy and great with this gravy recipe.