Comments on: Creamy Biscuits

By: Jill McKeever

Jill McKeever — Sun, 13 Dec 2009 23:49:38 +0000

Thank you Tonya! I’m so glad it worked for you. I’ve never heard of Tofutti sour cream. What did you use in place of the butter?

By: Tonya

Tonya — Sun, 13 Dec 2009 23:22:05 +0000

This is the best biscuit recipe ever! I will never make biscuits from Bisquick again! Your recipe is delicious and economical. I substituted with Tofutti sour cream (vegan friendly) and the result was moist, soft, and creamy.

By: Jill

Jill — Wed, 18 Nov 2009 13:40:42 +0000

OH! I should mention that when I double the recipe, I bake the biscuits in my glass 9 x 13-inch casserole dish. It’s a perfect fit.

By: Jill

Jill — Wed, 18 Nov 2009 13:39:14 +0000

Thank you Allen!
This recipe makes 8 big biscuits. Now that I have the recipe down, I double it so we can have leftovers. These biscuits hold up very well the second and third day. I store them in a plastic container after they have completely cooled, then refrigerate until ready to eat. I wish I could tell you how they are by the fourth day, but they’re all eaten by then. ;D

By: Charles McKeever

Charles McKeever — Wed, 18 Nov 2009 04:35:59 +0000

Oh yah! You definitely have this recipe down. MMMM…makes me want some breakfast.

By: Allen

Allen — Tue, 17 Nov 2009 01:14:34 +0000

Great recipe, it makes me hungry and love your blog.

By: Jo

Jo — Wed, 08 Jul 2009 18:09:37 +0000

oh yum! stumbled!

By: Jill

Jill — Wed, 08 Jul 2009 14:04:33 +0000

Yes Joel, I was being funny, not trying to be fancy.
I don’t do fancy here on SDR. I’m about as sensible and down to earth as they come when it comes to cooking.

Gravy is beautiful and fun to eat. Nothing pleases me more than sopping it up with a good biscuit.

By: Joel

Joel — Wed, 08 Jul 2009 13:42:47 +0000

WTF is “white sauce?”

That’s plain old cream gravy and it’s fantastic, no need to try to make it sound like something fancy.

By: Jill

Jill — Wed, 08 Jul 2009 13:06:09 +0000

Thank you Kristen! I made these for breakfast yesterday morning, but experimented with yogurt in place of the sour cream. The biscuits crumbled more than I wanted, but they were still delicious.

But let me share this discovery with y’all –
I had a batch of garlicy yogurt leftover from a steak dinner the other night, and used it in place of the sour cream….OH BABY. I’ve never eaten such delightful garlic biscuits in all my life. Charlie & I ate them for breakfast, but nibble on them for lunch and snack time. Now, I have another reason to make garlic yogurt.