This was interesting. I didn't much care for the "undercooked cake" texture of the cream filling. I should have let it bake longer than 35-40 min. Otherwise, it was quite good. I skipped the boiling and peeling process entirely because nectarine skins are edible. Also, I quartered them as they were a little firm, and wanted them to cook more evenly than halves would cook. Finally, I added frozen black raspberries to the mix, and it was very pretty. Photo uploaded.

Reviewed On: Aug. 10, 2009

These tasty little morsels are perfectly rich and decadant for a ladie's tea or lunch, next to a bowl of lobster bisque or a nice soup. I didn't set out to make these light, but, what I had on hand was a stick of Lite Butter, and a container of fat free Greek Yogurt. I used 1 cup of Baking Mix, 1/2 cup of Fat Free Greek Yogurt (for those of you who don't have it, it's just very thick yogurt with no flavors of any kind), and 1/4 cup of Lite Butter. Every fibre of my soul told me NOT to melt the butter because all the TV chefs harp on "cold butter, cold butter" all the time, to make biscuits and scones light and fluffy. So, I just cut it in the baking mix until crumbly, and then added the yogurt and only combined until mixed. I rolled little balls in my hands and placed in the mini muffin tin. They rose up high, proud, and sizzled in butter (oy vey, none needed at the table!). I can see making these with garlic butter and parsley, for a savory biscuit very much like thoe you get at a restaurant.

Reviewed On: Dec. 18, 2007

Sad to say, they turned out just awful. I halved the recipe and still wasted a stick of butter. I basically had "baked roux balls." Just butter and flour and fat, in round, hard balls. I used self-rising flour, but perhaps it was too old or something? In any case, it was a major disappointment. By contrast, the following night, I tried again with a very similar recipe from Allrecipes -- I used one cup of all-purpose baking mix (like Jiffy or Bisquick), 1/2 cup of fat free greek yogurt (in place of the sour cream I used up the night before), and 1/4 cup of light butter. This made one full mini-muffin pan (12 count) of buttery sour cream biscuits, and these papers rose up high, proud, buttery, and delicious.

Reviewed On: Dec. 17, 2007