I love the results this recipe produces. I also love that it is a very flexible base from which to create variations. Personally, I prefer a very flavorful combination of butternut squash, Granny Smith apples, onions, and garlic. But I've also been quite happy with butternut squash and pumpkin. And I'm just as happy using olive oil and no cream as when using butter plus cream. Simply put, you can do just about anything you want with this recipe. Use squash and parsnips, squash and carrots, extra curry powder and cinnamon rather than the ginger, etc. Use this recipe as a starting base and use whatever ingredients you have in your fridge and whatever seasonings appeal to you at the moment.

Reviewed On: Jan. 8, 2012

Great recipe but very mild flavor, as others have noted. It works with either beef or chicken broth. If you want it to taste like it came out of a box, you need to add a bouillon cube in addition to the can of broth. Or you can mix things up by adding veggies, cheese, or both. I recommend stirring grated cheese in at the end to avoid burning. Chicken, broccoli and cheddar works. So does chicken with spinach and parmesan. Personally, I prefer the recipe as-is other than using beef broth instead of chicken. It goes great with steak.

Reviewed On: Dec. 20, 2010

The biscuits definitely fluffed up big and tall. I had a bit of trouble gauging the right amount of milk to use. As the blurb describing the recipe says, it might take a few batches to get perfect results. Going forward, I'll probably use the recipe to make more, smaller biscuits. Even though I used a light-colored baking sheet, the bottoms burned slightly while the inside was still a touch undercooked. And that's using after having made 8 biscuits instead of six. I plan to aim for 12 biscuits next time, probably by aiming for thinner biscuits rather than smaller ones.

Reviewed On: Feb. 23, 2010