Stir-and-Roll Biscuits

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!

I agree with others. These biscuits are dry and tasteless. I would not make again. Something is just not right with this receipe.

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.

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?