Reviewed: Nov. 18, 2009

Wow, this was sooo easy! I used self rising flour and whatever cheese I had in the fridge, which was a slice of cheddar, a Mexican mix, and a Quattro Formaggio mix. I did need more milk than what was called for and I baked at 375 after reading a review. I used half the butter and skipped the garlic powder- seriously delicious! I served it with Potato Leek Soup 1. Thanks for such a simple recipe!

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annabanana

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Reviewed: Nov. 10, 2009

This is a standard with fried ham or Autumn Spiced Ham Steaks and applesauce. There are never any leftovers. I use my small cookie scoop to make bite-sized biscuits, and make them on my pizza stone. It's an incredibly easy quick bread for dinner, and the results are just as good cold for breakfast (if they last that long) as they were hot for dinner.

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jenonymous

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 2, 2009

I use sharp cheddar cheese to give it a bit more kick.

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first-time-cook

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Reviewed: Aug. 25, 2009

These were awesome! I added half the butter into the dough, and saved the second half for "basting." I also added a few shakes of garlic powder and parsley, as others had suggested. They were fantastic, wouldn't change a thing!!

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||__stefanel__||>

Cooking Level: Beginning

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Reviewed: May 17, 2009

These were good biscuits but missing something. They needed a little bit more taste to them.

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Melissa

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Reviewed: Mar. 24, 2009

Great quick cheese biscuit recipe. I put the garlic powder and parsley in the mix and it tastes great.

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BLUEDOG COOKS

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Reviewed: Feb. 28, 2009

This was a good recipe, very quick and easy. I followed the recipe exact except I only made a half batch. I would definitly bake these on parchment paper as other reviewers had mentioned because I followed the recipe and used an ungreased cookie sheet and by the time the biscuits were nice and golden brown they were stuck to the sheet. I will be making these again...just on parchment paper in the future.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Feb. 2, 2009

I LOVE this recipe and have been making it for years! I use the Easy Biscuit Mixture from this site instead of the baking mix! So yummy! My absolute favorite biscuit!

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Jan. 17, 2009

I thought these were very tasty. As others had suggested I mixed my garlic powder into the dry mix. I used a multi-grain baking mix that I get at Trader Joes. I used half water and half soymilk. I used mostly Monterey Jack cheese with a little bit of freshly grated Asiago as my cheeses of choice. I used a 2-1/4 inch ice cream scoop that I had sprayed lightly with vegetable spray to scoop out my biscuits so they would be relatively the same size and yielded 8 generous biscuits. I baked my biscuits for about 15 minutes at 425. And baked the biscuits on parchment paper and had no trouble with sticking. My biscuits were very tender and moist. What a great and easy recipe. A perfect accompaniment with tomato soup.

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La Panadera

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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Reviewed: Nov. 11, 2008

These were pretty good biscuits. The flavor of the garlic butter mixture didn't really come trough for us though. Might make again but with more garlic powder. Or maybe even add a minced clove of garlic to the batter. I guess we were expecting a stronger flavor. Thanks. All in all they were pretty good.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

great! easy,nice and quick.cheese biscuit really good.i added cheese on the top.. excellent!

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eunice

Cooking Level: Beginning

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Reviewed: Apr. 2, 2008

These were awesome! They were very much like the ones at Red Lobster. My whole family loved them. Very simple and easy.

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KitchenHazard

Living In: Portland, Oregon, USA

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Reviewed: Feb. 9, 2008

MMM! So yummy. My family including my 9 year old picky eater gobbled them up.My husband said they taste better than the seafood resturants because they are softer.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 5, 2008

Who needs to go to a certain "red seafood" restaurant anymore!?! I used a mexican cheese blend since that's all I had on hand, and less butter on top to make it healthier. I needed to add a little more milk than the recipe called for to get a soft dough consistency, and I used the biscuit mix recipe from this site since I didn't have any at home. I used my one oz scoop and baked at 375 for about 13 minutes (I just looked for light and golden), and I wound up with about 20 biscuits. YUMMY! I can't stop eating them.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Sep. 9, 2007

these are super easy to make- I love that you just drop a spoonful onto the baking sheet. I served them with a dinner pasta salad and my hubby thought they were pretty good. The taste is nothing extraordinary- but because of the ease of making these biscuits- i'll be hanging on to this recipe for many future uses.

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kinstwinsMom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Redlands, California, USA

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Reviewed: Aug. 1, 2007

These biscuits are light and tasty, and are versatile enough to go well with many sauces. The butter was a lovely touch too, though perhaps a little too parsley-heavy.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 26, 2007

These were good and went over quite well. Served with Favorite BBQ Chicken from this site and happy to say there were no leftovers. Thanks

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LESLEYfromWI

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Reviewed: May 22, 2007

I accidentally threw all the ingredients into the mixture instead of reserving the brush on ingred's...Still delicious. UPDATE: 6/17/07 I made it right this time and now they're amazing. I would proudly serve these to friends and family.

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Mrs. Martin

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

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Reviewed: May 20, 2007

Mine turned out very dry. I may try it again sometime just because of all the other good reviews though.

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Beach lover

Cooking Level: Intermediate

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Reviewed: May 12, 2007

The biscuits didn't turn out to well when I tried this recipe. There were very dense and hardly brown. But I DO NOT BLAME THE RECIPE for this at all. I'm a novice cook and am still learning. Will definitely try again.

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