Reviewed: Sep. 19, 2008

I have made these twice now in the past week. My husband loves them. They are light and fluffy. I didnt have cream of tartar so just left it out. The first time I added grated cheddar cheese. Very yummy. The second, as we were having spaghetti I added a bit of oregano. Not quite as good but were still good. They are still tasty the next day.

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Reviewer:

Pauline

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Pitt Meadows, British Columbia, Canada

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Reviewed: Sep. 7, 2008

It had a wonderful flavor, and was really easy to do.

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Reviewer:

Sarah

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Reviewed: Mar. 7, 2008

This worked great in a pinch (for time and ingredients) but I wasn't terribly impressed with the final product. They were somewhat dense, and I was anticipating something fluffier...additionally, they're not terribly attractive on a plate. I guess it's back to rolled biscuits!

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Reviewer:

MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Jul. 14, 2007

They are rather good when they're hot, but when cold I didn't really like the taste of them. Honestly, I think the dough tastes better than the baked biscuits. I definitely have other biscuit recipes that I like much better.

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Reviewer:

Heather B.

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Reviewed: Jan. 10, 2007

This is a great recipe. I really don't like rolled biscuits that much and these are really easy. I did substitute cannola oil for the shortening. My husband rarely eats more than one and he ate 4 of these. I used a little scoop and it made 8 instead of 12,

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