September 30th, 2011
05:00 PM ET
Share this on:

Biscuits. Everybody has an opinion on them - particularly in the South where nary a country breakfast spread exists without a steaming batch fresh out of the oven.

They're also served hot with a side of controversy: lard versus butter, White Lily flour versus run-of-the-mill, twisting or not twisting the biscuit cutter. Generations of home cooks, like Lisa Fain, have sat around the table buttering up their own version and debating the right way to make them.

Fain - a Texas native-turned-New Yorker - writes the Homesick Texan food blog, and has now compiled those nostalgic recipes she grew up with into “The Homesick Texan Cookbook.”

She's not claiming her biscuits are the end-all be-all, but you can bet your cowboy boots they're pretty darn delicious.

Makes 10 to 12 biscuits


  • 2 cups all-purpose flour, plus more for kneading
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar, plus more to taste
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter, cold (1 stick)
  • 3/4 cup half-and-half or buttermilk

Cooking Directions

  1. Preheat the oven to 450 degrees and grease a baking sheet or cast-iron skillet.
  2. Mix together the flour, baking powder, sugar and salt.
  3. Cut the stick of butter into pieces and work it into the flour mixture with your hands or pastry blender until it resembles pea-size crumbs. Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.
  4. Pour the dough out onto a floured surface and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it's sticking. Make the dough into a ball and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
  5. Roll out the dough until it's 1/4 of an inch think, then fold it in half. Using a round biscuit cutter (you can use a glass or a cup if you don't have a biscuit cutter), cut out the biscuits from the folded dough. Place on a greased baking sheet or in a cast-iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

NOTE: If you don't want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They're not as symmetrical (dropped biscuits are also known as cat-head biscuits), but they're no less delicious.

Want to share your own batch of biscuit-making tips? Spread the buttery insight in the comment section below.

Posted by:
Filed under: Baked Goods • Biscuits • Bread • Dishes • Favorites • Make • Recipes • Step-by-Step

soundoff (163 Responses)
  1. greekdr

    Leave out the sugar, cut in grease only long enough that it comes together, work fast to keep the grease cold, some flour in the bottom of the bowl is OK, do not roll, do not beat, biscuits are tender the less you work them the better. You want a hot skillet, with 1/8 inch of grease in the bottom. drop in a biscuit then turn it over to grease both sides for a great crust, slide each one up next to it's neighbors for them to rise into a tall fluffy tender biscuit.....

    October 3, 2011 at 11:08 am |
    • Random Mahem

      Do you use bacon grease instead of the butter?

      October 3, 2011 at 11:22 am |
  2. KadeeW

    The biscuits sure do look delicious! I have no doubt that they truly taste that way as well!! It would appear the Baker, Lisa Fain, did not do anything wrong by using her drinking glass to cut the biscuits from the dough and I don’t understand some of the negative comments. The biscuits I see in the photos definitely look like they baked up golden brown, fluffy, soft, and perfect!! I’m not a Southerner, but I lived in the South for 18 years. I lived in Georgia for over a year and then Florida for 18 years. If I learned anything about living in the South it was, Southerners are very serious about their food. Especially their homemade biscuits and the correct or proper way to make them, “those are fightin' werds!!" YES, REALLY! LOL!

    Truthfully I didn’t get the big deal over the entire homemade biscuit making “thing” because the way I saw and still see it, almost every Southern family has their own recipe. However, I witnessed a lot of fights, “b*tch” sessions, back stabbing, and friendships breaking up over the battle over who made the better homemade biscuit. I am NOT kidding here, pretty unbelievable, LOL!
    As I said, who cares who has the better homemade biscuit for crying out loud because almost every family in the South has their own recipe. Does it really matter in the big scheme of things who does this or that, who cuts/kneads/rolls or doesn’t do all those things, or uses this ingredient or that ingredient?!? As long as the homemade biscuit tastes great, well then, WHAT is the problem?!

    Normally when our family eats biscuits or has a hankerin’ for one, we just buy a bag of “Pillsbury Grands Southern Style” in the freezer section. You just cannot go wrong with those, they bake up just like homemade and they’re greeeeat!! However, on a Sunday morning if I’m feeling particularly energetic and am making my homemade Sausage Gravy w/ biscuits then I’ll make this homemade biscuit recipe! I’m thinking the homemade biscuits will go really nicely with the homemade sausage gravy! I’m also thinking we won’t taste much difference in these biscuits and the frozen Pillsbury Southern Style biscuits, seriously, and yeah the frozen biscuits are THAT good!! I swear I just heard the entire southern section of the United States gasp just now after I typed my last statement, hahaha! :-b

    Thanks Lisa Fain AND CNN for posting such a great recipe! :o)

    October 2, 2011 at 1:41 pm |
    • Dover

      Step away from the cocaine

      October 3, 2011 at 3:16 am |
    • JohnnyDrama

      When you make my biscuits, would you mind wearing this nice little apron and this ball gag?

      October 3, 2011 at 11:12 am |
      • Bunny

        JohnnyDrama, I laughed so hard when I read your comment that my colleagues were coming over to see what was going on. Thank you for making my day!

        October 3, 2011 at 9:13 pm |
    • Ann

      I'm sorry, but anyone who thinks refrigerated biscuits are comparable to home made biscuits has absolutely no taste.

      October 3, 2011 at 1:46 pm |
      • Grumpier

        That just proves that you have an opinion and an azzhole and they both spout the same stuff. Have a snotty day ... oh wait ... you already are.

        October 3, 2011 at 1:51 pm |
      • kasey

        You said that right, Ann. Pillsbury? Please...

        October 3, 2011 at 5:23 pm |
  3. Warlock

    Acres and acres of ass and it's all mine!!!!!!!

    October 2, 2011 at 1:01 pm |
  4. Lizzie Bluebird

    MMm good, lovem, thank you for the receipe. added a teaspoon of sugar and cut the butter in with a mixer. Kids n Husband love too. Better than one of those frozen hockey pucks and not greasy at all..... Is a keeper for the receipe box. Thank you very much!

    October 2, 2011 at 12:12 pm |
  5. Kev

    For those of you wanting a great recipe for sausage gravy to go with biscuits..turn the the Frugal Gourment. Harriet's Bicuits recipe is a spot on buttermilk biscuit and he also has a killer sausage gravy recipe which is very simple to make.

    October 2, 2011 at 10:19 am |
  6. Pat

    Like a sore peter, can't beat it!

    October 2, 2011 at 5:43 am |
  7. Libby

    Pounding the biscuits only makes them tough. Add add some baking soda to the recipe too.

    October 2, 2011 at 12:11 am |
  8. Lisa Scheuplein

    Made the recipe to a T, they did not rise much. I even used Lily White flour. Crispy on outside. Good but not fantastic. Looking for a biscuit was good as Waterloo Ice House makes at breakfast. They are tall, light, and melt in your mouth like heaven...

    October 1, 2011 at 6:53 pm |
  9. RD

    My only requirement in life is a house mouse to make my biskits.

    October 1, 2011 at 10:52 am |
  10. daizy

    why do I need an iron skillet? I don't have one but I have a metal baking sheet? will that change my results??

    October 1, 2011 at 6:16 am |
    • Corey

      You could also use a cake pan. Something round is best so they can stay close and rise, rather than spread.

      October 1, 2011 at 11:52 am |
  11. The Honey Dipper

    By the way, be careful with store bought lard. It has the hydrogenated oil in it added to the pork fat. It's not all pork fat! I haven't tried it in biscuits yet, but I deep fry in a healthy beef lard from . High in omega-3 and CLAs. Guilt free frying! So, I'm going to try it in the morning, and I'm going to soak my wheat tonight and go out and get some buttermilk!

    October 1, 2011 at 3:09 am |
    • The Honey Dipper

      Well that was a wonderful example of a true Ellie May biscuit! LOL!!! Fresh ground soaked whole wheat biscuits. Sounds healthy but nothing like they have on Earth! I started them on the skillet and finished them in the oven. Took one out, opened it, slathered it with butter and honey; and actually my wife said with a surprised look on her face, "They're good!" Weird.

      October 1, 2011 at 4:43 pm |
      • The Honey Dipper

        Yeah, they didn't seemingly rise very much at all, and they ended up as crispy on the outside whole wheat cookies. They were splittable and amazingly enough we each had three of them. Won't be happening again very soon. :-)

        October 1, 2011 at 5:10 pm |
  12. The Honey Dipper

    Excuse me please... What stove temperature do I use whilst heating up the cast iron skillet? (Did you enjoy my grammar and special word of the day... "whilst"? :-) This has bee a fun thread! By the way, here's a new one I came up with using sliced and butter sauteed green bell peppers: Add this ingredient at the last minute in the skillet... pure grade B maple syrup. Oh my sweet Lord! Everyone came back for seconds of these! Yeah mon!

    October 1, 2011 at 2:52 am |
  13. john hillman

    Cake flour makes much lighter biscuits (no gluten). Working the dough as much as this recipe days will guarantee more gluten fibers and a tougher biscuit. You want to keep the dough as cold as possible. The more your hands are in it, the warmer it gets.

    2 cups of flour with "normal" hydration weighs 8.82 ounces or 250 grams

    October 1, 2011 at 2:39 am |
  14. Dave H

    I recently got into actually rendering my own lard, and gave up on teflon for two antique cast-iron pans. My question is – for those in the know – why do people keep mentioning "shortening" when lard is both better for you, and the more classic ingredient to mix and fry in?

    October 1, 2011 at 2:37 am |
    • Mighty7

      Man, took me a second to realize you were speaking about making your own lard. What I understood was a bit too gross to imagine.

      October 1, 2011 at 9:14 am |
    • Shelle

      I think people associate "shortening" with "vegetable," and assume it's healthier because it's not animal fat.

      (Give me lard and butter any day.)

      October 1, 2011 at 2:58 pm |
  15. glclib

    u dont know biscuits if u think bagmac biscuit is good eating – greasy salty poison is that! whychu get a bag a lard & chomp on that?

    October 1, 2011 at 2:20 am |
  16. Mark

    I'd prefer to have to the ingredients listed by weight, not volume. Tell me how many ounces of flour to use, not how many cups. I spent years getting hit-and-miss results until I learned that, It really does make a difference.

    October 1, 2011 at 1:40 am |
    • Joe

      Good point... 2 cups of all purpose flour = 250grams or 8.82oz.

      October 1, 2011 at 2:47 am |
  17. ticktockKY

    Both my grandmothers (not to mention my aunts) would turn over in their graves if they heard someone say to add sugar to biscuits, much less beat them to death. Biscuits should be handled gently and lard, not butter or shortening. And, yes, Formula L with buttermilk or in a pinch, whole milk with a teaspoon of vinegar per cup ( I even fooled my step daddy with Formula L, had him thinking I made them from scratch).

    October 1, 2011 at 1:22 am |
  18. amie

    Can I make a dough a night before, put in refrigerator and bake it next morning?

    October 1, 2011 at 1:20 am |
    • ticktockKY

      Unfortunately, no, dear. But try Formula L, its all premixed, just follow the instructions on the bag. You can find it in the flour section of most grocery stores.

      October 1, 2011 at 1:26 am |
  19. Fat Azz

    Where is the sausage gravy. I eat piles of these every day! They go with my fried chicken, chicken fried steak, chicken fried chicken, country fried okra, double fried pork chop, deep fried shrimp, extra fried fish and fried hush puppies, country fried steak and always with my fried pies.

    October 1, 2011 at 1:15 am |
    • gomez the gypsy

      mmm. gravy

      October 1, 2011 at 2:17 am |
  20. Bobbb


    October 1, 2011 at 1:09 am |
  21. Corey

    Biscuits are no joke!! White Lily flour. NO SUGAR!!! Half butter, half shortening (both need to be ICE cold). More emphasis needs to be put on not over mixing them, they will turn out tough and not rise well. Its really easy to over mix. Only mix until the dough comes together, some flour at the bottom is okay. No kneading is necessary. Also they forgot to mention that if you twist the cutter, they will not rise well, if at all. :)

    October 1, 2011 at 12:26 am |
    • DP

      Thank you! These are important details. This, along with the main article are what I've been looking for. I may not be a great cook, but I know the brand of flour is important.

      October 1, 2011 at 12:44 am |
  22. PatRedstone

    The "secret" to this recipe (as in any biscuit recipe) is threefold: 1. work fast (to keep the shortning cold) 2. Don't over knead 20-30 is good enough. You might even dip your hands in ice water before you do that. 3. Preheat your iron skillet and always, always use an iron skillet.

    October 1, 2011 at 12:24 am |
    • daizy

      why an iron skillet? I don't have one but I have a metal baking sheet? will that change my results? thanks

      October 1, 2011 at 4:00 am |
  23. Wilbo

    Only a damn yankee or a completely crazy person would put sugar in biscuits.

    October 1, 2011 at 12:14 am |
    • Erik

      Agreed. Sugar has no place in biscuits or cornbread.

      October 1, 2011 at 12:21 am |
      • Jacob

        Speaking of cornbread, I love to put the leftover cornbread in milk the next morning for breakfast. That is quite tasty

        October 1, 2011 at 12:45 am |
    • collins61

      Only a damn hill billy would get passionate about sugar in biscuits. Go back to you whittling.

      October 1, 2011 at 2:14 am |
    • glclib

      no wonder ur tasteless. ur not texan. no sugar" wut – you eatin leaves er tree bark?

      October 1, 2011 at 2:15 am |
  24. King Biscuit

    I am King Biscuit. I reign supreme, and will defeat all. Any time, anywhere.

    October 1, 2011 at 12:13 am |
  25. Goat Bottoms

    This recipe seems incredibly underwhelming. There is nothing unique about this. I mean, I'm sure it's better than your mcdeath biscuit, but boooooooring....

    October 1, 2011 at 12:11 am |
    • SC redneck by birth

      I am with you there. This looks like the way someone would make biscuits if they learned from a bad recipe book. Cutting biscuits is barbaric, IMHO. DROP BISCUITS are sooooo much better. And don't go easy on the shortnin', you hear? Flakier, softer, tastier. Whether you eat them with fried chicken or slip some rare roast beast in the middle, you are in heaven.

      When I studied abroad in France during college, I cooked a meal of southern pan-fried (the only right way!) chicken and mama's drop biscuits. I thought those french epicureans were going to get into a fist fight over that stuff. If I had been able to find some okra to fry, they would have died of happiness, I am sure.

      October 1, 2011 at 1:07 am |
      • collins61

        Can I get an invite to dinner the next time you make that?

        October 1, 2011 at 2:16 am |
      • KadeeW

        @ SC redneck by birth….I wanted to ask, what is “roast beast”? I’ve never heard of that before. Doesn’t sound very appetizing with “beast” thrown in there. I’ve been cooking and baking for a long time and I just cannot believe I’ve never heard of “roast beast” before! Hmmm. Anyway, I don’t mean this to be funny but isn’t making “drop” biscuits almost against homemade biscuits rules? LOL!! IMHO, I cannot stand “drop” biscuits, they just aren’t right and a true/real biscuit to me is one that is rolled then cut. Okra = slimey/slippery/awful tasting = GAG! Never did acquire a taste for that stuff. I noticed there’s many witling kind of posts, this seems to be one of them.

        October 2, 2011 at 2:11 pm |
      • Kathleen

        For KadeeW

        "Roast beast" is roast beef. Check out "The Grinch Who Stole Christmas".

        Only boiled okra is slimy. Fried it is a crunchy confection.

        Pillsbury biscuits don't even belong on this dicussion board.

        October 3, 2011 at 10:06 am |
    • Bobbb

      The recipe looks boring, true. But make a batch of biscuits and sit down and eat one or two with your favorite spread, or jam; syrup or honey; or sausage or ham and you will discover why so many have gone through the boring recipe for so long.

      October 1, 2011 at 1:26 am |
  26. Eat Less

    Jesus Christ. No wonder American women have asses the size of an SUV.

    October 1, 2011 at 12:10 am |
    • Supersize Me

      Agreed!! Super size me!!!!!

      October 1, 2011 at 12:19 am |
    • Nick

      You can keep your skinny flat-assed women. Sir Mix-a-Lot was a genius.

      October 1, 2011 at 1:45 am |
      • collins61

        Can I get an Amen?

        October 1, 2011 at 2:17 am |
  27. Biscuit Man

    I make the best biscuits this side of the Mississippi!
    But I gotta have cane syrup, thick and dark.

    And lard makes a better biscuit than butter.

    September 30, 2011 at 11:58 pm |
    • Lard Ass


      October 1, 2011 at 12:06 am |
    • Supersize Me

      Supersize Me!!!!!!!

      October 1, 2011 at 12:20 am |
    • Supersize Me

      SUPER SIZE ME!!!!!

      October 1, 2011 at 7:23 pm |
  28. Frankie

    Holy s*** they look good!

    September 30, 2011 at 11:49 pm |
  29. Andrea M

    Call me lame, but Kroger Value brand cheddar biscuit mix is where it's at. I've never had a better biscuit, homemade or otherwise than that. Seriously, drop 88 cents or whatever it is and give the stuff a shot. If a biscuit can be dank, these sure are.

    September 30, 2011 at 11:31 pm |
    • SC redneck by birth

      You are beyond lame. If you are from the south, we hereby revoke your bubbahood certificate.

      October 1, 2011 at 1:10 am |
      • Nick

        SC redneck, you are so right!!

        October 1, 2011 at 1:49 am |
      • Andrea M

        I guess it's a good thing I'm from Colorado then. In general, Colorado is quite a bit skinnier than the south and our abject lack of biscuits and gravy probably plays a part in that. A biscuit to us is usually a fast-food item, something to be eaten when there is no other option. The rare occasion we have biscuits for dinner, most people open a can of dough. I've had the canned kind and a few homemade recipes, but the Kroger biscuit mix is the best.

        October 1, 2011 at 2:37 am |
    • KadeeW

      @Andrea…..I hear ya and I can top you on easiness, LOL!!....we shop at Kroger as well, but we love the Pillsbury frozen “Grands” Biscuits….heat oven to 375 degrees, slap 2 or 3 frozen biscuits on baking sheet, 20 mins later, biscuits ready to perfection!!!....IMHO the “Southern Style” is great and for the longest time Pillsbury also sold frozen Cheddar Garlic biscuits, they tasted just like the ones you get at Red Lobster!....dang I really miss those but now we just buy the Southern Style and call it a day!!

      October 2, 2011 at 11:37 am |
  30. Supersize Me

    Where is the healthy choice? Supersize Me!!!

    September 30, 2011 at 11:14 pm |
  31. julie

    Found a recipe in a cooking magazine last month–take the bicuit, melt some cheddar cheese in it, add a piece of homemade boneless fried chicken, and spoon sausage gravy over it. I swear, it is so worth the calories.

    September 30, 2011 at 11:06 pm |
  32. Richard-Missouri

    The biscuits look awesome, especially with butter and honey on them. Lisa is kind of a 'honey' herself!

    September 30, 2011 at 11:04 pm |
  33. Supersize Me

    Supersize Me!

    September 30, 2011 at 10:58 pm |
    • O.o


      September 30, 2011 at 11:23 pm |
      • Supersize Me


        September 30, 2011 at 11:32 pm |
  34. Tye


    September 30, 2011 at 10:35 pm |
  35. Margaret

    Now I'm hungry.

    September 30, 2011 at 10:31 pm |
  36. Shannon

    Sugar adds color. It doesn't help with the raise for baking powder, but it helps them brown.

    September 30, 2011 at 10:19 pm |
  37. William

    Hardees was my mecca for biscuits until moving to New England. All they have up here is bagels...boring.

    September 30, 2011 at 10:18 pm |
    • Margaret

      Actually McDonald's makes fantastic biscuits. Just order a plain biscuit and see! Delicious!

      September 30, 2011 at 10:29 pm |
      • Supersize Me

        Supersize Me!!!

        September 30, 2011 at 10:59 pm |
  38. karen french

    biscuit recepe

    September 30, 2011 at 10:13 pm |
  39. john

    Now that's a biscuit for a hefty Bubble butt...["Woman! get over here and make yourself some biscuit"]

    September 30, 2011 at 10:08 pm |
    • Nick

      Amen, brother! Bubble butts rule.

      October 1, 2011 at 1:50 am |
  40. Rick

    Carbs are sugar..

    September 30, 2011 at 9:57 pm |
  41. Dub591

    I use Southern Company Formula L, it's foolproof and people demand my biscuits. Oh, always use buttermilk, never over knead.

    September 30, 2011 at 9:52 pm |
    • SC redneck by birth

      Buttermilk rules! Sometimes, just skip the baking and crumble up some saltines in the buttermilk and slurp it down. Ummm!

      October 1, 2011 at 1:12 am |
  42. Lila

    Never thought of honey with butter and a biscuit, I'm drooling all over myself.

    September 30, 2011 at 9:48 pm |
    • PEBbles

      Lila, as a beekeeping family this is the one thing we do each year during harvest – make biscuits with new fresh honey and butter. Try it with honey comb eat it wax and all, my kids loved it.Crazy!

      September 30, 2011 at 11:23 pm |
      • Erik

        Agreed ... honeycomb is the best with biscuits.

        October 1, 2011 at 12:24 am |
    • collins61

      You guys are killing me here. As a unwilling I already know I will never get to try these biscuits with honey. They look so good though.

      October 1, 2011 at 2:21 am |
  43. borderbubba

    I am going to use this recipe tomorrow morning.

    September 30, 2011 at 9:47 pm |
  44. Bob in LG

    Bisquick biscuits might have sugar in them, shortbread has sugar but biscuits do not have sugar in them.

    September 30, 2011 at 9:42 pm |
  45. bamavol

    sugar in biscuits? blasphemy!!!

    September 30, 2011 at 9:32 pm |
    • Bakers' secret

      Sugar is an important ingredient that helps the rising process. Looks like you don't cook all that much.

      September 30, 2011 at 9:48 pm |
      • The Swedish Chef

        Sugar assists the rising process of breads made with yeast. Yeast is a live fungi that converts the sugar into carbon dioxide which leaves littles absesses in the bread causing it to rise. As this recipe has no yeast, the sugar does nothing to help it rise.

        September 30, 2011 at 10:03 pm |
      • Peterpeterbiscuiteater

        Ouch, nothing better than @ssholes getting schooled.

        September 30, 2011 at 10:12 pm |
      • Erik

        I cook plenty and sugar doesn't belong in biscuits. The Swedish Chef is right on about the science,

        October 1, 2011 at 12:26 am |
      • SC redneck by birth

        Yep, Swedish Chef is on the money with the "no sugar". In reading that part of the article, I could only think "Is this woman an idiot?" However, I really, really wish you had found another word besides "abscess" to describe the voids in bread. Now I can't quit thinking of bread with pus leaking out.

        October 1, 2011 at 1:16 am |
      • Amy

        The sugar makes them brown better, but put a plate of biscuits on my table and you won't know what color they were unless you look at the crumbs. I don't do the sugar.

        October 1, 2011 at 2:26 am |
    • Supersize Me

      Supersize Me!!!!!

      September 30, 2011 at 11:02 pm |
  46. Sarah

    Grammar!! Biscuit recipe that can't be BEATEN, not beat. What's next? The best food you've ever eat? Or is it just et? (As in, I et a biscuit that can't be beat.) I saw a story the other day that the U.S. has the worst SAT scores ever, falling more and more behind other countries in education. Ignorance about your own language and a shrinking vocabulary aren't going to help you get a job. Why, why, WHY can't professional writers actually write and set an example?

    September 30, 2011 at 9:32 pm |
    • Bob in LG

      The material you read from generations past was written by the best authors – you never see the bad stuff. While this person probably isnt in line for a Pulitzer it AIN'T the end of the world.

      September 30, 2011 at 9:41 pm |
    • Tarheel

      get over your gramattically correct self and go have a biscuit

      September 30, 2011 at 9:47 pm |
      • Tarheel

        spelling errors included just to irratate u!

        September 30, 2011 at 9:48 pm |
    • I before E

      Hear, here. But the worst abusers of grammar are sportscasters... hands down. You'd think that CNN would know better... no, wait...

      September 30, 2011 at 9:51 pm |
    • College teacher

      Come on, get a life, this is a recipe

      September 30, 2011 at 11:25 pm |
    • PEBbles

      Sarah DANG! just mellow out, have some fun, smile, leave the library for a few days and let your hair down, meet a nice guy buy a Harley and go for a trip across your state of high strung, go fishing in the lake of tranquility...sorry I was on a roll (or biscuit)

      September 30, 2011 at 11:28 pm |
    • D Bogan

      So true. As a retired Language instructor, it amazes me what condition we have allowed our language to deterioratel

      October 3, 2011 at 2:00 pm |
  47. Bunkpuster

    This looks amazingly good and simple. I *have* to make this now.

    September 30, 2011 at 9:29 pm |
  48. leecherius


    September 30, 2011 at 9:24 pm |
  49. erich2112x

    That's not how you beat a biscuit.

    September 30, 2011 at 9:16 pm |
    • PEBbles

      Speaking of beatings – My dad beat me up every morning...he got up at 6 and I got up at 7... .YUK YUK

      September 30, 2011 at 11:32 pm |
      • Debbie2008


        October 1, 2011 at 9:43 am |
  50. This is something special??

    There is nothing special about this recipe. Boooo!!!

    September 30, 2011 at 9:05 pm |
    • kasey

      Pillsbury? Seriously? THEM's fighting words. :-)

      October 3, 2011 at 2:22 pm |
1 2
| Part of