The only thing you did wrong was to use the wrong ingredient. Self-rising flour cannot be used in recipes calling for all-purpose flour. Self-rising flour can only be used in recipes specifically calling for it, and there are very few recipes that do. Give it another try using all-purpose flour. You’ve got this!

Phenomenal biscuits! I made a triple batch and froze them. I pulled out what I needed this morning and they’re DELICIOUS!!! the ones I used to buy the store bought frozen ones but not anymore!

Don’t give up! Crumbly biscuits usually mean there wasn’t enough moisture or the dough was overworked. Double-check your measurements, especially for the liquid, and try mixing just until combined to avoid overworking. Also, make sure your butter was cold—it’s key for the perfect texture!

My goodness! Nothing about the recipe indicated it was an ancient ancestral recipe. Rachel does not deserve the level of hostility you dishes out to her. Guess what? It has been raining for about 4 days in my location so I needed to adjust my dry and liquid ingredients a bit to accommodate for environmental conditions. When we have dry weather, the ingredient measurements are more accurate for me. Rachel’s recipes are amazing and she deserves respect. Love you Rachel (and Caitlin). Hugs!

what a very angry person you are. Sounds like you just need to do you own version since none today are going to make you happy.

Your comments feel hostile and very passive aggressive. I agree, too much fluid in the recipe. However, like that honey you advocate for here, you’ll get more flies if you use it instead of vinegar.

Sorry to hear you had such a bad experience! It sounds like you simply didn’t add enough flour, which can happen with older methods of measuring taught before the 1980s. Perhaps try the recipe from your great grandmother using lard and honey.