I created this recipe because I had a craving for KFC biscuits.The reason for microwaving the dough is to evaporate the moisture from inside. If you heat it up too much, the inside will get burned, so try to be careful. Recipe by xxjujucookxx

These are American biscuits that use both yeast and baking soda. The crust is like hard bread, but the inside is moist and fluffy.The origin of this recipeA type of biscuit from the Southern United States.Although it uses less fat, the yeast adds a rich flavor.

Used to make these between 1992 - 2004 for charity for all the schools and fetes, I added coconut or fruit to get different flavours but then I rolled it out. The book is from my late ex mum in law who sadly passed away last year so I want to do her proud again.

After many trials, this is closest to the original.Stop immediately once the dough has formed. Do not over-knead, or it won't crack. It's fine if it's slightly powdery.Mix briskly without over thinking.During the hot season, let the dough cool in the fridge, then the scones will crack when baking. For about 6 cm × 6 biscuits. Recipe by Akkorin mama

Had a craving for homemade biscuits yesterday, so I decided to make this simple recipe. They are very tasty and soooo good with a good cup of any coffee. Personally, I am a fan of Cappuccino…….:)

No yeast on hand? No problem, these rolls are fairly easy to make and taste great!

Honey wanted something different for breakfast so...Biscuits and gravy with banana nut muffins and biscuit egg baskets