Love you paula! I'm a transplanted southern girl, and believe me I'm very familiar with your "down home" cooking! When I cook your recipies, I get really home-sick! (I grew up in the smokies-Eastern Tenn./I also lived in Beaufort, SC.,so those wonderful seafood recipies are familiar too!).wish I could see you in person sometime! I'd love to "swap" stories&recipes;!! If you ever come west-particularly Las Vegas- I'd love to know ahead of time (a note in your newsletter)--I live only 150miles from Vegas! I wish I had more time and space, I have a lot I wish I could ask and also share with you.Keep cooking!And, squeeze those grandbabies!! LOVE YA !!

By clara snow on May 15, 2013

Had these the other day..... AMAZING!!!! I am super excited to try and make these! BUT, I don't have self rising flour...Can I use plain flour and add yeast? What do I do?

By Molly on April 17, 2013

I was just at the Savannah restaurant, Lady and Sons. Then I found this recipe and made the biscuits at home exactly like the recipe. I have to say...they are not like the biscuits at the restaurant. And I CAN cook so it was nothing I did. They are still good, but not the same.

By Audrey Johnson on March 06, 2013

Hello Paula, This may seem like a funny request, however my 11 yr. daughter and I absolutley love your shows. She is so amazed by you. If fact, she gets home everyday from school and turns the food network channel on and watches it for hrs. a day. She has become quite interested in cooking and baking and is so eagar to learn more...from you:) The only thing she asked for christmas was a cooking lesson with "Paula Dean", she has even mastered the accent..lol. If we go to Kohls ect. she is picking out baking dishes and spoons, pans.....We love to cook together, however i am not nearly as exciting as you are in the kitchen. My daughter does not ask for much from me or her dad and she is a blessing to us, so i was wondering if not a private cooking lesson, could we just maybe send you a book to sign????, anything would just make her light up. If you do read this, thank you so much for taking the time to read my request. Have a great day:)

By Heather Riddell-Tank on November 12, 2012

Would tyou please send me your cornpone receipe from the tugboat show. You didnt give how much of what to use. Howmuch cornmeal? How much salt? How much water? Thank you very much. Phyllis

By Phyllis Hamman on March 09, 2012

So who won the cheese biscuit showdown? I was about to hear it when my cable switched to the recorded local news!! Love the show and recipes!! Gem

By Gemma Mcclafferty on September 13, 2011

Recently four of us traveled to Tunica and had the pleasure of eating in your restaurant. That was my best experience. Your biscuits were just like my moms. Your bread pudding was the best I had ever tassted. Everyone of us in our party enjoyed and raved about every thing we tasted and believe me, we tasted it all. There was even a large cutout of you in front of the restaurant and we all had our pictures taken with you. Well, it was the next best thing to having you with us. God truly blessed you with a special, and it is so nice that you are using it. Thanks Pat Hoskins

By Pat Hoskins on July 18, 2011

I just made them. Really yummy. I haven't made biscuits before, as I'm the pastry chef of my friends. I do the cookies, cupcakes, cakes, souffles, etc. for them and myself. I've got about 8 left now...soon to be 7.....Thanks Paula!!!!

By Calvin Delius on July 09, 2011

Shortening is basically solidified vegetable oil... so it's like the same consistency of butter, only it is flavorless.... Using shortening in biscuits makes the biscuits really flakey and light though- it gives them a much better texture, while the butter in the recipe provides flavor. A stick of butter is about 114 grams (113.5 to be exact). And you really shouldn't substitute self-rising flour for all purpose flour plus the baking powder/salt. The ratio of ingredients in self-rising flour probably isn't the same as the ratio of flour to leavening in this recipe- hence why the recipe calls for all-purpose flour rather than self-rising. Your self-rising flour probably doesn't have as much baking powder in it as the recipe mandates, so your biscuits will most likely be less fluffy and not rise as much.

By Anonymous on May 31, 2011

Hello. I'm From South Africa. How much gram is a stick of butter? What is shortening? I tried your stuffed shrimped potato's. Delicious. Thank you Angeline

By Angeline on May 22, 2011

i have always used self rising flour ,is there a different when making stuff if u leave out baking powder,salt. IF IT call for plain flour,can u use self rising.lol is my question?

By Bonnie Smith on April 21, 2011

Hi Sissy, Here is Paula's biscuit mix: http://www.pauladeenstore.com/Product/detail/Paula-Deen-Set-of-2-Biscuit-Mix/614497

By Jonathan Able on April 15, 2011

Hi Sissy, Here is Paula's biscuit mix: http://www.pauladeen.com/recipes/recipe_view/cheese_biscuits/

By Jonathan Able on April 15, 2011

I was watching one of your shows and you did a recipe for cheese biscuits, you mention using a biscuit mix of yours but I can not find the recipe for that mix. I would like to know what you have in it so I can use your recipe rather than using a store brought mix. thanks for your time.. Love your show and recipes.. Sissy

By Sissy Cone on April 04, 2011

By monnie coleman on March 28, 2011

Paula, I need your help with this recipe. I can't get biscuits to brown on top. I have made it 3 times and I did preheat oven each time. 1st time buttermilk and cheese were chilled from fridge, Crisco was room temp. 2nd time only cheese was chilled, Crisco and buttermilk were room temp. 3rd time Cheese, buttermilk and Crisco were room temp. Any ideas on what I may be doing wrong. They did taste good, just were pale! Thank you very much for your assistance. Jean

By Jean Hadley on March 21, 2011

me gusta mucho su programa de televicion todo lo que prepara con harina y los postres pero sobre todo los pasteles y los panes salados sadudos

By luz elena sosa lerma on February 21, 2011

who don't love paula recipes.

By chicquita on February 21, 2011

By Anonymous on February 15, 2011

I have tried your southern fried chicken and it is very good but i need a good cookie recipe for my grands. tnank you so much. mrs archer

By carole archer on February 07, 2011