Reviewed: Nov. 26, 2009

Took longer to brown than the recipe said; next time I would bake for 10 mins then set my oven to broil for a few minutes. I would also make fewer biscuits but thicker ones. Overall the taste was good and the recipe simple, but I'll keep looking for the perfect dinner rolls/biscuits.

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monivelisse

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Reviewed: Nov. 25, 2009

Did exactly as the recipe said and they turned out great - need plenty of flour to make them unsticky. Instead of trying to cut them into squares tho, I simply used a heart shaped cookie cutter! so fun and looked and tasted great!

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IowaMa

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Reviewed: Nov. 12, 2009

These biscuits are delicious! I used all purpose flour with baking powder and I cooked them in the butter. I don't think it was too much butter because if there was butter in the biscuits it would be about the same amount. Anyway they turned out crispy on the outside and soft inside. My boyfriend said "now these are biscuits!" so since they are so easy to make, I'm sure I'll be getting more ready soon! Oh Ialso used salted butter which gave them a nice salty zing. (I halved the salt called for with the baking power.)

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stamarex

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Everett, Washington, USA

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Reviewed: Nov. 10, 2009

These are easy and excellent with a little tweaking. I added 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, and 1/4 c Parmesan cheese. Have become a family favorite

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katyd

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Reviewed: Nov. 7, 2009

Very good. When I made them the second time I added chedder cheese to the biscuits. Even better!!

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Robynne79

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Reviewed: Nov. 7, 2009

These were great with sausage gravy. So good we were munching onthe leftovers throughout the day

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k8cookz

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Reviewed: Nov. 5, 2009

These are really good fresh. The butter can be a bit much, but they are addictive.

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LareinaK

Cooking Level: Beginning

Home Town: Saegertown, Pennsylvania, USA

Living In: Friendsville, Maryland, USA

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Reviewed: Nov. 3, 2009

Was good but not great. Used homemade self-rising flour, it was damp today so had to use 1/2 cup more flour. I used half the amount of butter and baked with butter in pan. Took a little longer in my oven about 14-15 min. I guess we prefer a flakier biscuit.

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NAMOONI1974

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 1, 2009

These were the best biscuits I have ever made! I only cut the sugar in half, and added a 1/2 teaspoon of salt, but oh my are they tasty. I was skeptical at first thinking they wouldnt turn out right, but I was wrong, and delightfully surprised!! GREAT RECIPE!!!

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willislovesfood

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Reviewed: Nov. 1, 2009

These were great! I just dipped the biscuits in the butter and left them in the 9/13 pan to bake. They turned out delicious! a little flat...but ...I think that was my fault. They were so easy, that no matter how they turned out...it would have been worth it!

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Morganne

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Reviewed: Oct. 24, 2009

I don't know what I did wrong, but this was the worst recipe I have ever tried!

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Millie

Cooking Level: Beginning

Home Town: Sapulpa, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 24, 2009

I loved these biscuits.....I added 1/2 cup more flour to get the right texture for cutting the dough and I used all purpose flour with baking powder instead of self rising. They really turned out great.

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PAMMYSPC

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Reviewed: Oct. 19, 2009

I read every review before I tried these. I thought the instructions were very clear in stating that you are to cook them IN the butter ("pour butter into...pan"). I melted the butter in the oven while it was preheating, right in the pan (anything to eliminate washing a dish). I may try dipping them or brushing them the next time, though. The bottoms really are saturated with butter --- crispy and yummy, but saturated. I agree with another reviewer that said they turn out more like a foccacia, so if you're looking for a lofty biscuit that you can slice in half and slather with butter, you'll be disappointed. If you're looking for a nice taste and a super-easy batter, you'll be as happy as I am. I balked at adding the sugar but wanted to follow the directions exactly the first time through. With the first bite I thought "cookie" but after that, I found the taste to be quite good. I can't wait to try some of the suggestions for seasoning. This one's a keeper!

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Harts

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Reviewed: Oct. 19, 2009

These were a wet, sticky mess. I followed the recipe but had to make the self rising flour substitute. Even though I floured my hands and the counter the dough stuck everywhere. I had at least two biscuits worth of dough on my hands that I could not get into the pan. No way I could "cut" them as it was all I could do to transfer the dough from my hands to the pan. Also, the amount of butter called for overwhelming -- the biscuits baked in a sea of butter. In the end, they tasted OK but so much dough was wasted in the making. The recipes claims 15 servings, I got 5 biscuits out of it.

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lornahenri

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Reviewed: Oct. 19, 2009

I made these last night to go with a pot of beef stew. I can't stop eating them! I'm having one with my coffee this morning. Very easy to make and I followed the recipe exactly as stated. I don't know if it's my oven but mine took about 13 minutes and after 10 minutes I flipped them so other side would brown. I will be making these again and again. Can't wait to start adding other flavorings.

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Mary

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

I bake mine in the butter. The butter is salty enough, so i leave the amount of sugar it calls for and do not add any salt. These are very delicious!

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Terri D.

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Reviewed: Oct. 6, 2009

Pretty darn good you have to follow the basic directions correctly. BUT feel free to add any type of seasonings of cheeses to spice this one up it takes well to additions. Thanks! P.S. only use real butter margerine makes the top not buttery enough for some reason. They still come out very buttery tasting but real butter makes it all the better.

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Davina

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Oct. 5, 2009

I found the biscuit dough to be terribly runny, and it got worse when dipped in butter. I used the substitution for self-rising flour, so that may have been the issue. After baking, the biscuits were fairly flat and crunchy. The flavor was good, but the texture was all wrong when I made it.

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psparul

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Reviewed: Sep. 28, 2009

These were a big hit for my family! I followed the recipe, using self-rising flour substitute. I did make one change. The only flour I had at the time was whole wheat, so I gave it a try. It turned out really good. I'm thinking of mixing in cinnamon next time for a breakfasty version.

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