Reviewed: Nov. 22, 2007

Excellent biscuits. I added more cheese and some rosemary, but otherwise, these were wonderful. My husband devoured them. :)

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5 users found this review helpful

Reviewer:

Nerdessence

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 28, 2008

I've been searching for the perfect biscuit for a while now, and i've just found it. Flavourful, moist but still flaky, these were delicious! I'd make these again at the drop of a hat. I did have to add a touch of extra milk, though.

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10 users found this review helpful

Reviewer:

James

Reviewed: Mar. 24, 2008

These were a big hit at our Easter dinner. I used smoked cheddar to add an extra little something. I will be making these again.

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Reviewer:

cheeziekt

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 5, 2008

Perfect as is. I experimented with using 1 1/2 cups of white flour and 1/2 cup whole wheat flour, and that worked very well too. Next time I'm going to try sprinkling a little grated cheese on top just before baking, in addition to the cheese mixed in the batter. This is a good biscuit to serve with gravy, or to make breadfast sandwiches.

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10 users found this review helpful

Reviewer:

delore

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: May 17, 2008

These were soooo good. I didn't have thyme so I just used cheddar and they were still delicious. Letting the dough sit for a while extra (15 minutes) made them rise a bit more and look more biscuit-y.

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8 users found this review helpful

Reviewer:

MangiaQuesto

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 27, 2008

These were just OK to me. I'm wondering if the sugar is a typo, because they seemed really sweet. Not the buttery/flaky biscuits I was hoping for.

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1 user found this review helpful

Reviewer:

m&msmom

Reviewed: Aug. 18, 2008

I took a bite after they came out of the oven and literally stopped in my tracks and said "oh my god these are the best!" Double the cheese for sure.

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Reviewer:

ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

Reviewed: Nov. 19, 2008

Awesome, I substituted wheat pastry flour for white, buttermilk for the milk, and added 2 teaspoons of vinegar. The best I have ever made.

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1 user found this review helpful

Reviewer:

txdancer

Reviewed: Nov. 22, 2008

Fantastic!!! I made these to gowith a pot roastfor supper,evreyone loedthem. The next morning I made a bacon, egg, and cheese breakfast sandwich, oh my God how delish! I will be making these for my family's Christmas brunch.

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