Easy, delicious recipe! This was one of the appetizers I made for Thanksgiving. I loved Carolina Chick's idea of adding in roasted red pepper, almonds and olives. I was too lazy to measure out the amounts, though. I ended up using one whole red bell pepper that I roasted on the stove (I just set the pepper on one of the gas burners and turned it often to blacken all sides, then put it in a plastic bag to cool off and peeled it). I also chopped one handful each of black olives and almond slices. I added an extra egg to accommodate the additional ingredients but the filling was too runny. Next time I'll just stick with one egg. I had some left over, so to heat those I put several in the microwave for about 20 seconds to heat the filling, then threw them in a nonstick pan for about a minute on each side to crisp up the outside. Lame I know, but it was easy and still tasted great :)

Reviewed On: Dec. 17, 2008

EX-cELL-ENT!!! Both of my toddlers literally sat directly in front of the stove, gobbling up the silver dollars as they finished, and they are usually very picky eaters! I noticed WHEATFIELDS used water due to the "milkaholics" in the house, so my version used 3/4 cup milk and 1/2 cup water because I am in the same boat. Still came out beautifully fluffy and tasted wonderful...thanks so much!!

Reviewed On: Oct. 29, 2005

Mmm mmm mmm!!!!! I JUST finished baking a double batch. The last biscuits I made (from a different recipe) were better used as coasters. But these ones....OH MY GOODNESS. Yum. So light and flaky. I should've used a wider glass to cut out bigger biscuits, so I ended up with 25 small/med sized ones. Excellent recipe. Will try brushing butter on top to brown them next time. Can't wait to make the next batch!!! Soooo wonderful.

Reviewed On: Apr. 2, 2005