The unique thing about this recipe is that you boil the potatoes with the garlic. I don't really stick to the recipe much as I don't measure but season to taste. However the five stars is just for giving me the amazing tip about boiling with the garlic. That one instruction has changed the way I make potatoes forever.

Reviewed On: Nov. 7, 2009

Delicious. The flavor was great I had made garlic potatoes and had some left over and used them which was amazing. Tip though, rub some cooking oil on the back of an egg spatula to flatten; any other spatula or an unoiled spatula and you're going to have a mess.

Reviewed On: Nov. 7, 2009

We make these biscuits all the time now! Boy are they addictive. This recipe is printed off and has hung on my fridge ever since. We don't mesure the cheddar we just use most of a bag of velveeta crumbles for a cheesier flavor and an easy tip just make up some garlic butter in a bowl and bip each biscuit quickly into it. Much easier then basting.

Reviewed On: Nov. 7, 2009