Reviewed: Apr. 13, 2012

I love this easy recipe! I made these bisquits in mini cupcake tins and they came out so adorable! I also added some garlic powder and Old Bay Seasoning and they came out like the Cheddar Bay Bisquits from Red Lobster...delicious! Also, when I took them out of the oven, I grated more cheddar cheese on top of them...the heat of the bisquits melted the cheese on top and made it even better!

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Reviewer:

LadyNessy

Living In: San Diego, California, USA

Reviewed: Jan. 26, 2012

Great recipe, especially when you need something in a pinch! Plus it's nice when you can take a handful of items you have on hand and put them together for something simple and tasty. I added a tsp. of garlic powder and a little minced onion. I brushed the tops with a little garlic butter during baking and they came out perfect!

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 20, 2012

I make these a couple times a week because they're just soooo easy. I add garlic powder and a bit more cheese than the recipe calls for in order to up the salt (otherwise they end up a bit bland). Mine usually cook a few minutes faster than the recipe states (and I cook them at 375). I also sometimes just drop these in half-shaped buns onto a cookie sheet and they taste just as good. I've used regular self-rising flour and made my own according to the recipe - both work great. I sometimes add a bit of butter as well, per the recommendation of another reviewer. Fabulous recipe in exchange for so little time commitment.

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moonlali

Reviewed: Jan. 15, 2012

I'd like to try them again with more adjustments. I gave them a go as the directions had it and they were bland (not bad, just bland). I made them again with buttermilk instead of milk; I added 2 tbsp fresh parsley, 1/2 tsp of Old Bay, and a 1/2 tsp of garlic. That helped, but I think they just need more salt for my liking. I also think I would like them more if I made them in corn-bread-style tins (more crunchy surface area!).

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Legally Aud

Cooking Level: Intermediate

Reviewed: Dec. 29, 2011

I also did the drop biscuits (used 1/4 C cup to scoop) on a Silpat pad for 16-18 minutes at 400 degrees. Multiplied the recipe to yield 24 servings and added 2 4oz cans of jalapenos (well drained!) Medium on the spicy scale, if you want less zing go for just 1 can of jalapenos. Great recipe, thanks for sharing!!

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Reviewer:

mtlaura

Reviewed: Dec. 5, 2011

These were great and very easy. I doubled the recipe and made 12. Had to sub miracle whip (out of mayo) and that worked fine. I added some freshly chopped parsley from the garden and fresh cracked pepper. Next time I will add chives and garlic powder. Served with corned beef and cabbage in the slow cooker. Note: I tried using the muffin liners as suggested but the muffins stuck to them terribly. Next time just grease the pan as the recipe states.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Oct. 2, 2011

I have tried so many versions of this recipe, but this was perfect. I made it just as it says and it was so delicious! I had to make a double batch and maybe I'll even triple it next time.

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Krista

Cooking Level: Expert

Living In: Quilcene, Washington, USA

Reviewed: Sep. 8, 2011

Made these with dinner last night. Didnt have the flour or biscuit mix so I used pancake mix. They were light, fluffy and delicious. 4 kids said they were the best they ever had.

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mominL.A.

Reviewed: Mar. 30, 2011

Delicious and easy! I didn't use the muffin cups, I made them as drop biscuits. I added 1/4 tsp garlic powder to give it flavor. Mine took about 10 minutes to cook in the oven.

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Reviewer:

blantzy

Reviewed: Mar. 24, 2011

Too Dry! I followed recipe exact and they didn't seem moist enough before cooking but i figured they would come out ok. They looked good but very dry and a lil floury. lol guess ill have to try some of the tweaks!

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