This is a very tasty recipe. I added some vegetable oil to top it off. Very quick, easy, and delicious! Try to keep the flour and the milk (dry vs. wet)compatible. Balance is the key.

Fluffy and quick biscuits. Just enough servings for my family.

Broke a can of the "Quick Biscuits", pop it bad, so I came to use this recipe. It was the first time I made/baked from scratch. Actually rather good and I was the hero because everyone was in the mood for them. I would use about half the salt next time but thanks so much for this great recipe!

Great!! Simple and fast!! I added garlic powder and cheddar cheese to replicate the red lobster biscuits! So good and so easy a college student can make them haha

Okay, wow, these were VERY good. I've never been a drop biscuit fan. I grew up eating my mother's rolled biscuits and generally prefer my biscuits rolled. However, these were so delicious I may have to change my mind! The outside of each is so crispy and buttery, and the inside is tender and flavorful. The butter in this recipe makes all the difference - love it! Be aware the size of these is basically bite-sized. Double the recipe if you want normal sized biscuits.

Really delicious and easy recipe. It definitely does NOT make 12 biscuits as stated. I doubled the recipe and it made 12 normal sized biscuits. I also needed a little more milk to make the dough the proper consistency for drop biscuits. These taste GREAT!

I love this! It is the same as my papaw use to make when I was itty-bitty! I had to double the recipe, however, It was just wonderful! Thanks!

Up way too early letting my great dane, "George", out into the raining morning. He automatically comes in and sits in front of the oven, the smell smell of freshness is filling the kitchen, and an anxious boy drools as I put butter and jelly between the layers. Awesome X 4 Had no milk so I substituted Miracle Whip. Almost too sweet. Going to fix like cinnamon rolls next time. Now back to dreamland.

This is a delicious recipe. Be aware that these biscuits are pretty flat (maybe no more than 3/4" high) as there is NO yeast in this recipe. Also, I dropped rounded spoon fulls of the batter which made approximately 1 1/2" balls & using this recipe I was able to make 7 "regular size" biscuits. I added a bit more milk due to the comments (I use regular almond milk & omitted the sugar from the recipe) which resulted wonderfully. It fed my husband & I perfectly with no leftovers. I made biscuits & gravy & he had 4 whole biscuits not cut in 1/2 because they are so slim. I will use this recipe again as the biscuits are very light, fluffy & buttery.