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Subtle herbs lace these flaky biscuits served with a peach butter.
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I helped make these in my cooking class Operation Frontline. -- posted by internetnut
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Recipe courtesy of The Oregonian, haven't tried this yet but the biscuits look good! If you want to give the biscuits a sweet touch, add 1 tablespoon granulated sugar when you combine the dry ingredients. Would be great with sausage gravy. -- posted by The Tiny Chef
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I love recipes that use crescent roles. They make such quick and easy recipoes. And these are delicious too -- posted by MRSJSPANTS *
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Even though we may be on a diet, my family couldn't stand the thought of giving up biscuits. I have been looking for good homemade biscuits that were a little lighter. I don't know if these qualify as lighter or not, but they are good. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg WW points 3. -- posted by Erindipity
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Discovered after many many trial and error sessions! I normally bake without measurements, I tried to be as exact as possible, but please keep in mind you will always need to 'dust' the dough! The big 'secret' everyone always hides is....Knead <10 times and be GENTLE the very second the liquid hits the dry ingredients. -- posted by Mortinus
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These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. -- posted by YungB
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These cheese-accented biscuits are so easy to make and are a great addition to a barbeque dinner but also great with ham or a roast chicken. From a July 1988 issue of Bob Appetit magazine and was part of a menu for a "Down Home Barbeque for Four". -- posted by Leslie in Texas
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Since these shortcakes require rolling out the dough, you can cut them into any shape you'd like - to celebrate any festivity you want. Set these in the oven to bake after you've cleared the plates from the main course so they will be piping hot when served. Can be served with any fresh fruit, so delicious!! -- posted by Chef mariajane
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I got this recipe from my moms first cookbook, "Treasury of Country Recipes" by Land O Lakes. I've tried many other biscuit recipes and this one is by far the best one. I like to serve these flaky biscuits warm with butter and honey or jam. -- posted by Cupcake Princess #2
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