this is the first time i've ever made biscuits and these turned out really well...i did mess around with the recipe a bit (added paprika, chili flakes, black pepper and mustard powder, increased the salt and cheese a bit, added baking soda as well as baking powder, added 1 tbs lemon juice to the milk to make buttermilk). i also added a little more than one clove of minced garlic to the batter itself and then another small clove to the melted butter that i brushed on BEFORE baking in a 425 degree oven...the most important tip i found in the reviews was just barely mixing the batter - mine was still floury and falling apart when i dropped it on the cookie sheet and the biscuits were pretty tender. one word of caution: this recipe has enough butter in it so apply the garlic butter sparingly...i just dabbed a bit on each one and it was pretty rich (but really good). definitely making this again.

Reviewed On: Sep. 14, 2009

make sure you use egg YOLKS and not the whole egg!!! i messed up and had sticky eggy batter and thin greasy cookies...BUT the taste was still really good...will definitely try again. but just be careful!

Reviewed On: May 26, 2008

i didn't think that this would be anything more than just ice cream and cookies (which is good enough for me) but we couldn't stop eating it. i did end up using only 1 pint of ice cream for each layer (dulce de leche and slow-churned vanilla) because it wouldn't have fit otherwise and i left the top smooth since i don't have the patience or manual dexterity to make the little scoops on top (which look really cute in the picture). apart from that, i used the full amount of cookie crust, fudge topping (smuckers!), and topped it with skor bits and more fudge sauce...really good. oh and to make it more cakey, i placed a number of two bite brownies on the fudge topping layer and covered them with the second layer of ice cream so they wouldn't show...turned out really well - i think you can add anything to this cake and mess with it and it will not taste bad! oh, but one warning: wait until each layer is well frozen before moving on to the next no matter how long it takes...we were impatient and the bottom layer started to melt and drip onto the cookies lining the sides.

Reviewed On: Mar. 11, 2008