Great recipe, I used a pre-made pillsbury pie crust (refriderated not frozen) instead of the biscuits but everyone in the house absolutely loved it. It smelled amazing as it cooked also.

This was a big hit. I used regular sized muffin pan rather than miniature size and used the entire biscuit. After doing a couple, it was easier to roll out with floured small rolling pin and each one was more evenly distributed. I also sprayed the pan with cooking oil (have had disasters with ungreased pans). I also added a bit more of crab/cheese mixture on top.

These were very good but I have to suggest that instead of following the recipe exactly - try this instead: 1. Don't mix dill with egg mixture - it will just float on top and annoy you. Mix egg, milk and SEASONED salt only. 2. After forming dough in mini-cupcake tray, add about a teaspoon of egg mixture FIRST. If you add it last as the recipe suggests, it will likely spill all over the tray (unless perhaps you use a turkey baster - which I didn't have available). 3. Add a tiny pinch of dill to each cup, then a pinch of the crab and a pinch of swiss (equal amounts - enough to fill the cup just to the top). Don't overfill as they will puff up considerably when cooking. Everyone loved these - it's kinda hard to go wrong since the buttermilk bisquit alone is good. Adding egg, crab and swiss?? Bonus!! Thanks for the recipe - I will definitely make again :)

Very good. I thought they were a little bland though. Would use seasoned salt next time to increase flavor slightly. Will make again.

This recipe was great! I used it for a baby shower and got rave reviews! Very easy and tasty!!