This recipe was very easy with ingredients I already had on hand. Added shredded cheddar cheese and glad I did for some extra flavor. Other than that I very much enjoyed that texture of these biscuits is more bread like and didn't have to worry about the mess my 2 1/2 year old would make eating them. Will definitely make again.

I used the biscuits from this recipe to try and switch up my biscuits and gravy - and also because I was missing ingredients for my favorite biscuit recipe. The biscuits have a nice taste, but their consistency is a bit spongy and doughy instead of flaky. I will probably try to see what happens with this as a base the next time I make biscuits, but I generally prefer a flakier biscuit. They do a fine job of sopping up gravy, however.

I didn't try the ham butter, but the biscuits were excellent. I always have these ingredients on hand. I just patted out the dough instead of rolling it, and used a drinking glass for the cutter. These were so easy. I love being able to do things all in one bowl, so I beat the egg, then added the sour cream and salt. Then added the baking powder. I always let it sit for a minute or two while I prepare the pan to give it a chance to disolve. Stir it again, add the flour enough to moisten and then just pat it out to half an inch. I always try to remember that this is not a yeast bread that likes to be beat to death. The less you handle biscuit dough the better the biscuits. These rose beautifully. My oven runs a little hot, so I lowered the temp to 400 and cooked them for 14 min. Definately a keeper.

Like Joan, I too used these for chicken a la king. Very good and I'm looking forward to making the ham butter too. Thank you Andrea!

TEXTURE MORE LIKE BREAD. VERY LIGHT & NOT CRUMBLY. SERVED UNDER CHICKEN ALA KING & WITH STRAWBERY JAM OR HONEY FOR DESSERT. GOING TO HAVE STRAWBERRY SHORTCAKE NEXT!!

It looks great!