About Kelly Jaggers

Kelly Jaggers shares her family recipes and delicious food photography with ToriAvey.com. She is a cookbook author, recipe developer, food photographer, and founder of the recipe blog Evil Shenanigans. She is the author of The Everything Pie Cookbook, Not-So-Humble Pies, and Moufflet, and she is the food stylist and photographer for Martha Pullen’s Southern Family Cookbook and The Big Book of Martinis for Moms. More here...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Please Note: We typically moderate comments once per month, so please don't expect a quick response. If you'd like more direct access to me and my team, consider joining my exclusive culinary community. You'll get access to member's only recipes and videos, prompt and cheerful cooking support, a private social community of passionate home cooks, and an ad-free experience on my site! Learn more here.

I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. Read the comment policy.


  1. Joel says

    I tried again. I though it was the baking powder but…. nope. Still flat. I am using a stove top oven.. is that the problem?

    • Ashley at ToriAvey.com says

      Hi Joel, Tori’s assistant Ashley here. The stove top oven may be the culprit, however we have not tried making the biscuits using one so it’s hard to say.

  2. Carletha Davis says

    These look scrumptious and I can’t wait to try them! I always use self rising flour in biscuit making. Can this be substituted for plain or should I stick to using plain flour? Thanks

    • Ashley at ToriAvey.com says

      Hi Carletha, Tori’s assistant Ashley here. This recipe will have the best results when made as written, so I wouldn’t substitute the flour.

  3. Karen says

    5 stars
    I gave 5 stars even though they didn’t turn out. I know I probably overworked them. The flavor was still good. So, they really didn’t rise. Am I right in thinking I must have overworked the dough? I am not much of a baker, but the recipe was so easy I thought I could pull it off. I made sure the dates on my ingredients were good. I really want to try to make these again, so any suggestions are appreciated. Thanks 🙂

  4. Barry says

    5 stars
    Best tasting biscuits I’ve made in a while…..maybe ever…always used hotter oven before 400-450 degrees….after 20 minutes in oven @ 350 degrees they weren’t done and had to use broiler as suggested to brown tops. You think it would hurt to raise oven temperature and bake for less time on next attempt at this recipe?

  5. Barbara says

    These biscuits look WONDERFUL -and knowing Aunt Ruby loved them makes me HUNGRY!!!!

    Bless her for adding to your life.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.