Stir-and-Roll Biscuits
Vegetable oil replaces solid shortening in these light, high-rising biscuits.
Recipe by Southern Living February 2010
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02/14/2014
I have been making these biscuits since I first discovered the recipe a few years ago. They turn out well each and every time. The only discrepancy I have is that I never ever get more than 9 2-inch biscuits. If I make 18 out of the recipe, they would be flat as a pancake!
03/11/2010
I agree with others. These biscuits are dry and tasteless. I would not make again. Something is just not right with this receipe.
03/06/2010
Needed more milk than what was called for, decided to cook at 425 degrees based on previous review. Biscuits cooked through, but they are a little dry. Will go back to my family recipe using shortening.
03/02/2010
I followed the recipe exactly as printed. The rolls were dark brown at the 10 minute point and not cooked in the middle. I think the temp listed is too high. Anyone else experience difficulties?
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