Flakes and tastes great. Batch can be multiplied but watch salt amounts. I use margarita glass to cut 2 large biscuits about 3/4 inch thick when it's for just my wife and myself. If you want 8-10 normal size, double the recipe.

Every Saturday Morning the kids would get up early to watch cartoons. Bigmama would be in the kitchen preparing a big country breakfast. The star of the show was always her biscuits. She had several biscuit recipes but this simple one was one of my favorites.

I made these biscuits according to my husband's preferences. I wanted to make a heavier biscuit but it came out quite light.The meringue is very important when making the biscuits. Make sure it forms stiff peaks and be careful not to knock too much air out. Recipe by Kappatouo

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.

I love warm southern biscuits .. Slightly sweet and buttery. My grandma used to serve biscuits with sorghum.... Or honey.. Warm.... It mixes fast... I have lupus so when I feel good I try to make several bundles and freeze. Someone suggested putting them in a regular muffin tin to bake... But I just put them in a square pan (6x6) I try to make 9 biscuits...

There are lots of biscuit ladyfingers recipes, but I tried making it as simple as possible.The eggs I used are large sized.Whip the egg whites to stiff peaks. It helps the biscuit to have a light crunch. Recipe by Ichigopapiko

I've tried several biscuit recipes & this is my favorite! I tweaked the recipe a bit when I make it. I always use 1 cup of buttermilk. When I tried 3/4 cup the dough was always too dry & didn't stay together. Also, I mix this in my kitchenaid stand mixer & it turns out fine so you don't have to mix by hand if you don't want to. Recipe Source: http://www.mrshappyhomemaker.com/2011/10/mamas-buttermilk-biscuits/

Lovely crispy biscuits low in cals and great with a brew. I made 26 smaller ones

Because there is a matcha boom going on . I thought it would be nice if I could make an original recipe my favorite langue de chat cookies.Please beat until light and fluffy for Steps 4-6. If you're using almond flour, it's ok to have small lumps in Step 8.In Step 12, don't forget to turn the oven down to 150℃, this dries the cookies, giving them their crispy texture. Recipe by hana

There are lots of different variations of the term biscuit. UK has their own buttery crispy version, USA has their own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore; I would literally trade a whole cake for a piece of cookie. Period.What's really fascinate me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites is the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol!You can of cos make larger ones. Be sure to space them out as they will spread during baking process. I am not a fan of those no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It make a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Pls stay tuned. In the meantime, pls give this recipe a try.

Had left over buttermilk and wanted an easy yummy recipe to make biscuits for breakfast. Found these and actually no joke tasted like Popeyes biscuits

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