Reviewed: Nov. 28, 2009

I made these twice and although great I found that a pinch of salt would made them even better. Thanks for sharing!

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Reviewed: Nov. 19, 2009

Used the suggestion of 1 cup self rising/1 cup of wheat flour (with the 1 1/2 tsp baking powder and 1/2 tsp kosher salt each) doubling milk and mayo (may try with sour cream instead of mayo next time), 2 1/4 cups finely shredded cheddar cheese, 1 tsp garlic powder, 1 tsp Italian herbs, 1/4 tsp paprika and 1 tsp pepper, lined with paper cups and topped with more cheddar cheese. In the oven for approx 12 min at 400*F( my oven is extremely hot).

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tnviolet

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Reviewed: Nov. 11, 2009

Fast and easy, and a great tip about the self-rising flour. 4 rather than 5 because they're lacking something flavor-wise, but I can't put a finger on what that is.

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Niki

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Reviewed: Oct. 28, 2009

I didn't have self-rising flour on me, so I substituted with all-purpose and salt and baking soda (didn't have baking powder). Apparently, that doesn't work b/c it was terrible. I'm going to give this recipe another try w/ either baking powder instead of the baking soda, or with self-rising flour. But for any of you out there thinking of using baking soda instead of the baking powder -- DONT!

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Orangette

Cooking Level: Intermediate

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Oct. 27, 2009

I was looking for an easy recipe to use up Self-Rising Flour and these were great. Though I made a bunch of changes. I added about a tsp Garlic powder and 1/2tsp black pepper. I also subbed Buttermilk for the milk and some cream cheese for the mayo because I needed to use them up. I just made them as drop biscuits and they had a nice crispiness on the outside, but were moist on the inside.

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Zesty Lizard

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Reviewed: Oct. 20, 2009

These were so easy to make and so good!--I would omit the salt if subbing the self-rising for the all-purpose flour. I added some garlic powder to mine and were amazing!---

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MJLSOTO

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Reviewed: Oct. 12, 2009

Very yummy biscuits. I didn't have any self-rising flour so I had to use the substitution (using only half the salt it called for as many others said theirs were too salty). I also added a little garlic powder and italian seasoning to give them some extra flavour. These came out perfect after exactly 17 minutes. These are quick and easy and they make a great side to soups. I will be making these often.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

My husband forgot to pick up the instant biscuits that we were planning on having with our southern feast this afternoon so I was looking for a quick and easy recipe without a lot of ingredients. I was also looking for biscuits that I didn't have to roll out because our kitchen is small and I don't have enough room to do that while my husband is cooking with me. These were great! I didn't have self rising flour but the substitution worked out fine although I did cut the salt to a 1/4 tsp after reading the reviews. We're going to make these again next weekend. I think I'll add some diced green chili's to give them a southwestern kick since we'll be visiting family in Texas. Yum!

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Melanie Jaquess

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 6, 2009

These were very good and very easy. I made them exactly as written and they turned out perfect. Next time I will double the recipe and maybe add just a little bit of garlic powder. Thanks.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Oct. 5, 2009

These biscuits are SO easy to make. I do prefer "traditional" style where you cut in the butter, it makes a nicer texture. They were still really yummy though. Added some dill and black pepper but otherwise made these as stated.

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Darren James

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Reviewed: Oct. 5, 2009

Very nice - was able to sub lite mayo and skip the water in the empty muffin tins and still have a nice tasting and moist biscuit.

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laurieloo82

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Reviewed: Oct. 4, 2009

This biscuit is just ok. It does not remind me of the Red Lobster biscuits. I won't be making it again.

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Tracykay122

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Reviewed: Sep. 27, 2009

I've made these 3 different ways now. The first time I had to use the flour substitute because I had no self rising flour. that basic recipe is ok. This time I got a bit crazy. Decided to blend together some of the reviews to see what I'd get. One batch I just added a few tablespoons of cream cheese with half a cup of mild cheddar and pinch of garlic powder. The second batch I added crumbled bacon (2 pieces), a few tablespoons of cream cheese, half cup of mild cheddar and a fresh small jalapeno without the seeds diced very fine, and about 1/4 tsp of garlic powder. So far the last recipe has been my favorite but I still think it's lacking something. I loved the texture way better with the addition of the cream cheese but it made the mixture very moist which made it stick quite a bit to the paper cups. Just a note- paper cups are a BAD idea for this recipe. They stuck SO badly to the muffin/biscuits. Next time, I will add more spice (maybe some of the seeds with the jalapeno) and cut out the garlic. As much as I love garlic, I just didn't like it in this biscuit.

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Kimi

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Reviewed: Sep. 2, 2009

I usually dont rate recipes when I make substantial changes, but I wanted to share. I seasoned (to taste, as always) with chives, onion powder, cracked black pepper then I added 1 egg to the mixture. I made in a mini muffin pan. They turned out great. Slightly chewy, very dense, not at all crumbly. I will make these again, since I always have the ingredients on hand.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

My biscuits came out well as far as being soft and taste was good, except too cheesy. However, that's personal tast plus i made the mistake of mixing two brands of cheese..one of which i didnt like in the first place. the non cheese part was perfect. i will try the non cheese version next.

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luvs2cook

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Reviewed: Jul. 21, 2009

I followed the recipe as written and these turned out horrible! They were not done in the 17-20 minutes, It was hard to mix and they don't have much flavor. We will not be making these again.

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