By Sam on April 29, 2013

My answer for not getting as many biscuits as the recipe says it makes is that it says use a small biscuit cutter. As you can see in the picture they are smaller than average biscuits.

By Anonymous on April 15, 2013

i don't have a cast iron skillet...can i use a pan?

By Anonymous on April 07, 2013

Hi Paula, I got here from Cuba 10 years ago and since I got here I have been watching Food Network. I love all your recipes, you are so funny, always laughing, and also you enjoy all you do alone or with families or friends. Paula you are a great person and your dishes are great as well Thanks for all you give to us every day. My biscuits were great!!

By Gilda on March 31, 2013

Hi Paula, I got here from Cuba 10 years ago and since I got here I have been watching Food Network. I love all your recipes, you are so funny, always laughing, and also you enjoy all you do alone or with families or friends. Paula, you are a great person and your dishes are great as well Thanks for all you give to us every day. I am fan # 1 Food Network . If you want real cuban recipes just give me a hint.

By Gilda on March 30, 2013

My biscuits didn't rise can someone please explain why

By Anonymous on March 22, 2013

Biscuits are great. I only get about a dozen as well using a standard sized biscuit cutter. The person asking about the biscuits turning out soggy, use butter cut fresh from the fridge. Not room temperature or heaven forbid soft. Cold butter will provide a soft and delicate texture.

By ks cook on March 21, 2013

Ok so they are rising better, but I still am only getting about a dozen at best. How thick are they supposed to be? Really 3 dozen does not seem possible.

By Kimberly on March 11, 2013

They taste great. The issue I have is that I am getting wayyyy less then 3 dozen (lucky to get a dozen), and they are not rising. I am using a cast iron pan... Any suggestion, cause while they are dense.

By Kimberly on March 10, 2013

Just leave out the sugar.

By Anonymous on March 09, 2013

love the quiok and easy process, tried and succeded:)

By hope on February 23, 2013

Thank you so much for helping to make our breakfast a delight! The biscuits were delicious!

By Lisa Corbett on February 10, 2013

Authentic southern biscuits and cornbread do NOT contain sugar! Omit the sugar and these will be perfect. Southern cooks think adding sugar to breads or vegetables is a Yankee thing to do.

By Queen Mab on February 02, 2013

thank you so much for this one. I lived in Albany, Georgia for about 4 years, Double Gate. I was a little girl. One of my best friends got married to an English man and moved there. She asked me for my best bisquit reciepe and this is where I sent her. You are our super hero!

By Lynn Acor on January 30, 2013

As a Southern red neck girl to another super southern lady. I need to know how to safely save and store Bacon grease. I love you and all your southern comfort food.

By kathy burdette on January 20, 2013

I love your recipes because they taste just like my grandmother's cooking. I'm a Southerner through and through, my mama's from Albany, Georgia and she uses your recipes to entertain and to cook for me and my friends. You're a wonderful lady who cooks wonderful Southern food.

By Bo A. Rodgers on January 18, 2013

I had never made my own biscuits before from scratch. I grew up with Bisquick biscuits. I was always disappointed how flat my biscuits turn out and decided I wanted to try from scratch, after combing the internet, I crossed this recipe. Super simple directions easy ingredients. I followed the directions and the product looked amazing! really tall beautiful biscuits. They were light fluffy and flaky everything that a biscuit should be. I don't think that I will ever go back the the box. Thank you Paula for another fool proof recipe!

By Leah on January 08, 2013

:D

By Anonymous on November 29, 2012

I just tried to make these and they turned out really bad. The dough didn't do right and it was really soggy. I don't know what happened. I will try again to make them.

By Amethyst Sweet on November 28, 2012

Inspired by Paula's Cream Biscuit Recipe, I replaced the milk with half and half. They don't turn quite as golden as the picture, and (as others have said) this recipe yields nowhere near the 3 dozen biscuits it claims to produce, these are still so yummy and wonderful.

By Anonymous on November 27, 2012