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    You are in: Home / Southern / Foolproof Southern Biscuits Recipe
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    Foolproof Southern Biscuits

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 06, 2008

      10/1/2008 This didn't work for me. The dough was to runny. Maybe it needs more flour or less liquid. The hardest part of the recipe was finding the self-rising flour in the store. When cooked they became flat like a pancake. We did love the flavor. Think I may give it another shot using less liquid. I made sure to not over mix. 10/02/2008 I made these again tonight but used less liquid. I used 2/3 cup of milk and 2/3 cup of mayonnaise and they came out perfect. Nice and fluffy and TALL just like biscuits are suppose to be. These have a wonderful flavor. Thanks for posting. Made for PAC Fall 2008.

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    • on December 21, 2012

      Howdy! Made two batches. Delicious. Leave it to the cackalackies to come up with a winner!

      First, gotta agree with previous posters, as printed the liquids are too much. For me, the winning ratio for 2 cups of flour was closer to 1/2 cup mayo, 2/3 cup milk as mentioned by other posters. Maybe for the printed liquids it's 2 heaping cups of flour, not sure.

      Second note, self-rising flour is just flour with baking powder and salt added. So : 2 level cups flour, 1 level tbsp baking powder, pinch of salt will get you there (save you some cash and difficulty trying to find it also).

      Final note, 1 tsp honey into the batter really does wonders.

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    • on October 22, 2012

      Great recipe. Easiest biscuirs I've ever made and they are great. My kids didn't even realize I made 'em different. They were done in less than 20 minutes from start to finish. Thank you for this recipe!!!

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    • on March 31, 2012

      Mar 30, 2112: made this for dinner, following Teresa's suggestion about the liquids. I used 1/2 c mayo and 2/3 c milk, added slowly as I stirred the mayo into the flour (not easy to find self rising flour here in Canada). I then turned out onto a floured countertop and patted the dough down to about 1/4 in, folded it over and cut 2 1/2 in biscuits. They rose nicely, didn't brown all that much, but were very good. We noticed the salt, but our diets have been very reduced in salt, so any amount seems alot. Enjoyed the biscuits with a big salad. Shall make again and again and again. BTW, I saved the last two biscuits for dessert with homemade strawberry jam, the sweet and salty tastes were wonderful!!

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    • on December 21, 2014

      Wow! I've made these three times since finding this recipe and I must say these biscuits are absolutely delicious! They bake up light and fluffy and taste fantastic! No need for honey, butter, or anything extra! I personally did not find the need to alter the recipe at all - the ratios are spot on for me and the biscuits turn out perfect every time! They are so quick and easy - this will be a go-to recipe from now on! Thanks for sharing! :)

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    Nutritional Facts for Foolproof Southern Biscuits

    Serving Size: 1 (41 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 163.1
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 1.4 g
    Cholesterol 7.9 mg
    Sodium 413.7 mg
    Total Carbohydrate 21.0 g
    Dietary Fiber 0.5 g
    Sugars 1.3 g
    Protein 2.9 g

    The following items or measurements are not included:


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