Reviewed: Nov. 23, 2009

Yum! I doubled the recipe,added four cloves of garlic, used only 1 egg, and they were gooood! They only made 14 and I cooked them for 15 minutes.

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coolest auntie

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Reviewed: Nov. 8, 2009

Just made these and they need salt. I like bursts of cheese, so used small cubes instead of shredding, but I wouldn't recommend it. The cheese sort of burns. Overall, I was not terribly impressed...

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migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Nov. 7, 2009

Mine didn't turn out very puffy. They were kind of tiny and dense.

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KSEMPSROTT

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Reviewed: Oct. 26, 2009

Very good - but I highly recommend adding a little salt and about 1 tsp baking powder to get a real puff out of it. With the salt and baking powder, this recipe is a 4-star.

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Oct. 14, 2009

They were sooo good. We finished the whole batch in one night. :) Will definitely make again!

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Amy

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Reviewed: Sep. 19, 2009

I wasn't crazy about these. I liked the taste overall, but they were flat and lifeless. I might have to add some baking powder next time, and less liquid.

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schnookiepie

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Reviewed: Sep. 9, 2009

I really liked these biscuits. I tripled the recipe because the recipe does not make the 24 biscuits that it states it will make. These are very heavy on eggs, but it adds to the great texture and flavor. I already got a request for the recipe!

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jamolsky

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Reviewed: Aug. 17, 2009

These are similar to cheese aigrettes - a cheesy version of profiteroles - as they are basically choux pastry you have to take them out of the oven, slit them (removing any surplus uncooked mixture if necessary)then return them to the oven with the door open for a few mins to dry out. Can be filled with a cream cheese mixture for an appetiser!

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miss tilly

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Reviewed: Aug. 2, 2009

Fantastic. We've made this many times and every time it comes out perfect! It's basically a savory cream puff...without the cream!

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SOMEEZ

Cooking Level: Expert

Home Town: Valley Center, California, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Jun. 23, 2009

i just got done trying this recipe and i loved it i made one batch and insted of making drops i just pored it all on a baking sheet and then i put sausage and monteray jack Jalopeno cheese on it and made another batch and pored on top and baked it and it turned out really good me and my husband loved it spicy and garlicy yummm... thanks for the recipe Melissa

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Melissa Stewart

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Reviewed: May 14, 2009

This is not a good biscuit recipe at all. I followed the directions perfectly and cooked it for the amount of time indicated on 350, and the middle did not cook at all. This is very disappointing. I doubled the recipe and still only got 6 decent sized biscuits..I dont know why it says 24. I will continue my search for a good biscuit recipe.

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DANAG817

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Reviewed: Mar. 30, 2009

Delicious and so easy! The flour substitution worked great. I took the advice of others... more cheese, garlic powder and thyme. Also sprinkled the top with Parmesan Cheese. My daughter devoured them. Can't wait to try them on Sunday Family Dinner.

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MARYJWILL

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Reviewed: Mar. 22, 2009

These were so quick and easy to make!!! My kids helped me & they were a HIT with dinner. Thanks!!!

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JENLYNNBRO

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Reviewed: Jan. 29, 2009

I followed the recipe exactly and the biscuits were not edible. The biscuit smelled great but I knew it went south when I started adding the eggs. Not sure what went wrong but I was so disappointed.

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Crystal's Recipes

Cooking Level: Beginning

Home Town: Bryant, Arkansas, USA

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Reviewed: Jan. 25, 2009

I'll rate this recipe 2 stars since they weren't very good (my boyfriend says he'll eat them, but only with lots of butter on them). I did add 1 tsp baking soda to help them rise, which they did a little. I doubled the recipe, and therefore doubled all of the ingredients EXCEPT for the egg since other reviewers said they were too "eggy". However, I found that mine were still way too "eggy" tasting. It was kind of like eating yucky cream puffs, or yorkshire pudding. :O(

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Billie

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

so i'm never going to make this recipe again. it was real easy to make and i followed the directions exactly but they looked good when taking them out of the oven but within a few minutes they fell flat and I didn't care for the taste. and the recipe only made 8 biscuits.

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Samantha Hildebrand

Cooking Level: Intermediate

Living In: Winkler, Manitoba, Canada

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Reviewed: Jan. 16, 2009

This recipe was fantastic, besides the fact that the butter, milk, and flour burned. It didn't hold together very well, but it tasted great! Thanks for yummy recipe!

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soccer

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Reviewed: Jan. 9, 2009

I love these biscuits! They are not exactly what I was expecting as an accompaniment to pasta, but on their own, they are absolutely delicious! I will make them again for sure!!

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littlelolalopp

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Reviewed: Jan. 2, 2009

Not terribly impressive. I only used 1 egg per others' suggestions and swapped the garlic powder for 2 garlic cloves. Good combination of flavors-just not enough "biscuit". I eeked out 10 biscuits and they were very small--no where near the 24 of the serving size. Not a repeat recipe.

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annlala

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Reviewed: Nov. 11, 2008

I followed the recipe exactly. They turned out exactly as I would expect from puff pastry and they were tasty. They aren't really what I would expect in a biscuit though(more of a tangy-salty cream puff dough), they were extremely small (bite size) and I too found them a little 'eggy'. I will be keeping this recipe for making bites and will stuff them with tapenade for the Holidays.

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Brigitte B

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Cheddar Puff Biscuits

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