Reviewed: Nov. 28, 2009

I used buttermilk baking mix instead of flour and did half with cheese and half with cooked crumbled bacon. They were light and crispy. The ones with the bacon definitely went faster.......

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 14, 2009

I love cheezy snacks so these were a hit for me :) As others, I added a splash of milk and used 'prepared mustard'... I also halved the called for amount of butter.

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Reviewer:

Trisha

Cooking Level: Intermediate

Home Town: Morganville, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Mar. 21, 2009

Tonya. This is a SUPER good and EASY recipe!! Thank you SO MUCH!!! I was reading the reviews and I really had to laugh. I guess some people have no clue, the difference between "prepared mustard" and "dry mustard". But oh well, I know the difference and I would not eat these with prepared mustard. The dry mustard gives just the right amount of hot for me and mine. I'll use this recipe always. Again, thank so much.

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Reviewer:

Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Reviewed: Nov. 7, 2008

These cheese puffs are great.....I made them for the family last night and they were and instant hit....I didn't have any trouble with them staying together..I did melt real butter in the microwave first..I didn't have to add anything....thank you for this one!!!1

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Reviewer:

Julie

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Reviewed: Mar. 20, 2008

I think I undercooked them a bit. I added some cayenne pepper for a bit of a kick and loved the flavor. They were certainly easy to make! I added a bit of milk as suggested also.

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Reviewer:

jenna2345

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Wasilla, Alaska, USA

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Reviewed: Mar. 8, 2008

This is a really good recipe. I also used prepared mustard instead of powdered, and added 1 TBSP of milk to soften up the dough a bit.

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Reviewer:

Hannah P.

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Reviewed: Apr. 14, 2007

These were ok, but agree with the previous poster who mentioned that the dough was dry. I also added about 1/4 cup of skim milk which helped to form the dough. These weren't bad, but I'd add some Italian seasoning or crushed red pepper next time to give it a little kick.

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