Reviewed: Nov. 18, 2009

Great taste and decent texture. I forgot the cinnamon sprinkle topping. Smart to use the "dregs" of the cider container for this, as they are often too strong/gritty to drink, but work well distributed throughout the biscuits. Just the right amount of butter! Fairness: I left out the baking powder, and they were still edible so that says something...I know how biscuits work so the 4 stars is based on if they had risen!

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OCTOVUS

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Reviewed: Oct. 3, 2009

very good

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Trust this skinny cook

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Reviewed: Oct. 1, 2009

Fantastic recipe! My father in law makes apple cider every year, and this was a great way to use some. I added cinnamon glaze on top to make a sweet breakfast treat.

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roosty30

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Reviewed: Oct. 6, 2008

Great, easy recipe. Some members of our family are allergic to wheat, for the others we prefer to not use white flour. So I've made batches with whole wheat pastry flour, and also with spelt. Both were great.

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M3B

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

I used 1 cup all purpose flour and 1 cup white wheat flour. They came out great!

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Oct. 21, 2007

These apple cider biscuits are really, really delicious, especially warm out of the oven! To make them healthier, I used whole wheat flour and yogurt instead of the butter. I also increased the cinnamon to one teaspoon. Will definitely make again.

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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 4, 2006

These biscuits are wonderful! They baked up so light and fluffy. My family gobbled them right up! I didn't need to make any modifications to the recipe either. Thank you for posting them :)

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