I cut this recipe out of Cooking Light Magazine when it first appeared in May 2013, but did not get to try it until our Christmas turkey lunch of this year, 2015. I was so impressed that, from now on, this will be my go-to recipe for biscuits. Like a previous reviewer, I used regular whole-wheat flour as I already had that and did not want to buy white whole-wheat flour as well. Other than that, I followed the recipe exactly. I did not add more sugar like some other reviewers, as we don't like our biscuits too sweet. I did however bake them in a muffin-cup pan greased with baking spray, and they rose beautifully. I did bake them for a few minutes longer, so that the outside was wonderfully crunchy but the inside was deliciously fluffy and tender. The level of sweetness was just right. The best drop biscuits ever!
My husband has a long standing history with biscuits (although he's never made them for me), and gave them a little lower rating because they were a little more dense than he'd wanted, but for a drop biscuit I know they will be a little more so so I wasn't worried as much. They are easy and a nice addition to a flavorful salad or soup when you don't want to overpower the flavors with the bread.
Forgot baking soda. Taste was great but gummy. Hubby and toddler loved them.
These are fantastic--so tender and perfectly fluffy. I used regular whole wheat flour, and after reading other reviews, used 2 tsp of sugar instead of 1. I will definitely make these again and again.
I made these as a quick bread side to go along with dinner a couple nights ago. After reading the reviews, I was a little nervous because of the one reviewer who said these were the most awful biscuits she'd ever made, but since most other reviewers liked them, I decided to give them a try. I made the recipe exactly but for increasing the sugar to 2 teaspoons since some reviewers said they weren't quite sweet enough. I liked the addition of the white wheat flour to add a texture and healthier element. I also combined 1 TBP + 3/4 tsp of white vinegar and fat free milk to made the buttermilk. The recipe also says that the butter should form small clumps when you mix it with the milk, but mine did not and so I thought something went wrong. However, on the top description, it refers to the clumps as little droplets of fat which is a lot more accurate than clumps, which do not happen. These biscuits turned out great! Light texture, nutty flavor, and quick to make! Plan to make again!
These are the most awful biscuits I have ever made. Tasteless. I went exactly by the recipe. I said to my husband, "I have so many good bread recipes of all kinds, and I made these."
Very good for a "healthier" biscuit. I will make these again!
I think they were missing a bit of sugar. Will try some more next time.
Made these tonight and decided I had to post a review; this is hands-down the best biscuit recipe I've tried. I followed the recipe, except that I added 3 tablespoons of honey instead of the sugar, and used 1.25 cups whole wheat and 3/4 cups white. The biscuits spread a lot while cooking, and weren't very pretty (next time, I'll probably drop them in smaller amounts then a heaping tablespoon), but they tasted amazing: very light and fluffy, with just the right amount of sweetness. Compared to other biscuits I've made, these tasted the most buttery, which is amazing considering that this recipe calls for so much less butter then other biscuit recipes. Definitely the quickest and easiest biscuits I've ever made (they really were done start-to-finish in about 20 minutes), and in my opinion the best-tasting.
Made these biscuits and loved them. The recipe just works - super easy and made fluffy, flavorful (not too heavy) biscuits with good textures. I will be making these often. Thanks for the recipe!
I substituted milk with lemon juice for buttermilk and they turned out awesome. So good!!!
Made these and they weren't very flavorful. But the next batch I added 3 tsp sugar and 1 1/2 tsp cinnamon and served with jelly and they were very yummy. these are nice for quick biscuits.
We are a biscuit kind of family and these were great! Followed recipe except for using whole wheat pastry flour. Great quick biscuit recipe for when there isn't time to cut in butter and roll them out. Will definately keep this recipe handy for breakfasts and dinners.
Followed the recipe except I used 2 cups whole wheat pastry flour in place of the two different flours called for. Biscuits were a little flat compared to the photo but had great flavor and were tender. Will definitely make again!