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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Reviewed: Jul. 6, 2008

Great recipe! They didn't look much like biscuits for me, maybe more like high cookies. But delicious nonetheless. I used Gouda cheese, and the onion complemented it really well.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Mar. 9, 2008

These tasted very good but they were not flaky or rise as much as I would have liked. I added a tsp. of baking powder as recommended by another reviewer but even then they did not rise as desired.

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JESSMARIE824

Cooking Level: Intermediate

Home Town: Freedom, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 15, 2008

These were pretty good. A little too much pepper I think. I decided to make regular sized biscuits instead of the smaller puffs. I adjusted the cooking time and they looked done when I took them out of the oven and I even stuck a toothpick in them but they ended up having an “eggy” texture. I’ll try them again and make them smaller next time. Hopefully they’ll be better that way.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 29, 2007

Great biscuit1 My family loved them. I did make a couple of changes from the original recipe. I doubled the recipe, did not add onion...then added 1/2 cup chopped bacon bits. Delicious!

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Katherine

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Reviewed: Oct. 30, 2007

Quick, easy and small! I didn't add the onions, instead did 1/8 tsp. onion powder, also only used 1/8 tsp. garlic powder. I only got 8 puffs and only cooked for 20 mins because there were small and didn't want the bottoms dark. Frankly, this dough is quite like creme puff dough!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 7, 2007

I didn't think they were that bad but my boyfriend did not care for them at all...he said they tasted like eggs. I added baking soda for the rise effect. I think I will try them again.

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cookiecutter24

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Jul. 17, 2007

My family calls these flatscuits because they don't rise at all but they love the taste. Have made these several times and each time get rave reviews and requests to make them again. Also, I only get about 10 biscuits - nowhere near 24.

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Mimi

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Reviewed: Mar. 5, 2007

I like that this recipe is so easy and doesn't require biscuit mix. I've made them three times and tweaked the recipe to make them even better. I added salt, dried basil, baking soda, and used only one egg (the first batch came out more eggy than puffy!). Instead of shredding the cheddar, I finely diced it and that gave me little wonderful cheese bursts instead of it being more incorporated into the dough. They only needed 15 minutes in my oven, and I only managed to get 12 itty bitty biscuits out of this recipe. I'll double or triple it next time and drop them by tablespoonful.

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bibi

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Reviewed: Jan. 9, 2007

These were good, but they definitely need more garlic, as we really couldn't taste it with the amounts called for. I also added oregano and parsley, as well as a bit of salt, but left out the pepper and the onions. In addition, after reading other reviews that they did not puff up, I added 1 tsp of baking powder and they rose nicely. When they came out of the oven, I brushed them with melted butter. Pretty good, but need more garlic, I'll make them again and play with the recipe a bit.

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Boos_Mommy

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Reviewed: Dec. 11, 2006

I thought these were pretty good while my husband absolutely loved them (which is how they got 4 stars). I was a bit disappointed that they didn't "puff up" more than they did. I threw in some Bacos for some added flavor.

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VELISHA

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Reviewed: Nov. 12, 2006

These were really good. Next time I make them I will take the suggestion of adding salt. It didn't occur to me while I made them that Australian cheddar is less salty than american, so it was missing a little, but I'm sure they'll be delicious when I make them again in the states!

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Mal

Cooking Level: Intermediate

Living In: Castro Valley, California, USA

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Reviewed: Nov. 5, 2006

I doubled this recipe & it turned out great. Only thing I'd change is add 1/4 t. salt (or instead of garlic powder use garlic salt). They flattened out more than I expected they would after coming out of the oven, but still tasted great. Make sure the pan is well greased, mine stuck somewhat where the cheese bits touched the pan.

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MOLLYSMAMA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 23, 2006

I have used this site for a few years now, and have not come across a recipe that was worth putting in a review, but this one was wonderful. I only used cheese, since I didn't have any onion or garlic, but they were still tasted amazing!

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