Analisa 03/90/2020 03/31/2020
We made these with butter instead of shortening (1/4 cup, equal exchange), and we used buttermilk instead of milk or almond milk and they were fluffy and SO, SO incredibly delicious.
Sunshine 08/238/2019 08/27/2019
I love the way these biscuits taste! But I don’t like the crumbly texture. Is there a way to make them more moist & less crumbly?
Still light & fluffy 08/232/2019 08/21/2019
I substituted applesauce for shortening and almond milk for milk. They turned out great and took care of my craving for biscuits!
Great biscuits! 07/194/2019 07/14/2019
Sherry Dukes 05/122/2019 05/03/2019
How do I make not so flat, is there a way to add baking powder to make them puff up more?
Beverly Jorgensen 02/46/2019 02/16/2019
Well I am not sure what I did but this was dry and awful. Now I like Pamela products so it must be me. I followed the directions to the letter. any ideas of what could have happened. Because we will not be using this recipe again.
ROBIN 08/222/2018 08/11/2018
Has anyone made these with cheddar cheese?
Pete 09/260/2018 09/18/2018
We do an alternative version of this where we stir in some garlic powder before the shortening, and then a little shreaded sharp cheddar before the milk, and a little sprinkle of garlic salt on top before baking. They're incredibly close to red lobster's cheddar bay biscuits!
Serena 08/236/2018 08/25/2018
They were good, but they were flat. Did not raise at all.
Vivien 06/180/2018 06/30/2018
Is there a way to make drop biscuits with the artisan non-dairy flour?
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