Reviewed: Apr. 30, 2012

great recipe, the second time around I mixed the melted butter with the buttermilk in stead of cutting the butter in, it saved alot of time. Also if you dont have buttermilk, just use milk and add a tablespoon of lemon juice and let sit for 5 minutes.

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TAYMAM

Reviewed: Apr. 29, 2012

Great biscuits and easy and quick, although next time I will bake at about 375 instead of 425. Not 14 minutes and the bottoms were burning, although the top of the biscuits were good (I just cut off the very bottom). Very light and fluffy. Don't overmix!!! I made them without the cheese and cayenne, as just regular buttermilk biscuits. I will definitely make them again both with and without the cheese.

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Foodie4life

Cooking Level: Expert

Reviewed: Apr. 13, 2012

These were really great; my cousin said they were better than Popeye's biscuits! I didn't have cheddar or cayenne pepper so I simply made them plain, and they still turned out soft and flaky. I used only one tablespoon of sugar, and had to add about 1/3 cup extra buttermilk, and then some extra flour. I can't wait to try these with cheddar :D

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Chrissy M.

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

Very good recipe. I substituted white whole wheat flour and it was delicious.

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sunfluer

Cooking Level: Expert

Home Town: Bronx, New York, USA

Reviewed: Mar. 9, 2012

I rarely, if ever, do this but I have been making biscuits from scratch for years and I have to say that even with the additon of fresh garlic and 1 cup of cheese it still came out very bland, non-flavorful. I will be losing this recipe for sure. Sorry.

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silent storm 28

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Cooking Level: Expert

Living In: Norfolk, Virginia, USA

Reviewed: Mar. 8, 2012

My husband said these were the best biscuits he'd ever had. I have to agree. I left out the cayenne due to my small kids, but still delicious. I would like to try adding some garlic next time. Great recipe!

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Ruth

Cooking Level: Intermediate

Living In: Almonte, Ontario, Canada

Reviewed: Mar. 4, 2012

Cut the recipe back to just 2 servings, but made exactly as written, thought they were great. Couldn't believe hw much flavor such a tiny bit of cayenne pepper give them. I was probably a littl e heavy on the cheddar cheese, but I love cheese!!

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Mar. 4, 2012

Tasty and flaky. A big hit with the family. Thanks for the recipe.

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Reviewer:

Aleta

Reviewed: Feb. 27, 2012

They are so wholesome and delicious! I use them for my breakfast sandwich in the morning with scrambled eggs and whatever breakfast meat I have available.

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Reviewer:

Isla HoMeMakR

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

Reviewed: Feb. 25, 2012

Excellent. I followed the recipe but added about 1-1.5 cups of finely shredded cheese (mixture of cheddar and gruyere), 1/2tsp garlic powder, a couple tablespoons of finely chopped fresh chives, tablespoon of finely chopped Fesh sage. I only put in a dash of cayenne, and a few grinds from the peppermill. Excellent. I actually used this recipe for my sausage & gravy biscuit casserole and it was unbelievably good.

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