Reviewed: Mar. 3, 2012

these were delicious, I have been trying to match Red Lobster and these seem to come the closest to it, loved them

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Reviewer:

PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Belmond, Iowa, USA

Reviewed: Jan. 4, 2012

I rarely follow a recipe exactly and we eat a lot of organic and whole foods so I made this recipe with whole wheat pastry flour and butter. I wanted a little more herbs so added 1/2 tsp of an Italian Mix. I used 1% milk and had to add another 1/4 cup on top of the 3/4. Had no sharp cheddar so used a little of parm and a monterey jack and mild cheddar mix. Probably a little over 1/2 cup of cheese total. I made big biscuits so got 10 out of the batch and baked them for 11 ish minutes on a baking stone. They turned out great. This is an awesome base recipe.

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Reviewer:

Renee'

Reviewed: Jan. 4, 2012

These biscuits are almost a staple in my house. I always substitute butter or margarine for shortening. Sometimes I make them with the garlic, chives and cheese and other times I just make them plain. This also makes a super yummy crust for pot pie.

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Reviewer:

paswifelaura

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

Reviewed: Oct. 21, 2011

I didn't think that these buscuits would really turn out with "restaurant" quality. They were wonderful and scarfed down. Thanks for this recipe.

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Reviewer:

Pat

Reviewed: Sep. 7, 2011

These were super easy and delicious! I substituted dried chives for fresh chives from my garden and it was fantastic!

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Reviewer:

Janelle Iverson

Reviewed: Aug. 13, 2011

Great simple recipe. The texture is just how biscuits should be--a bit dry and crispy outside, light and moist inside. I felt like it needed some changes, though. I added fresh green onion with the cheese and milk since I didn't have chives, and that was a nice addition. I followed other reviewers' advice and added some extra Parmesan with the aged cheddar, but still thought they weren't cheesy enough. Also tasted like way too much garlic salt. Next time, I'll cut down on the garlic salt and add raw garlic with the green onion.

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Reviewer:

Ellorgast

Reviewed: Aug. 4, 2011

Excellent recipe! I did use 1 cup milk and also added straight 1/4tsp garlic powder and fresh chives instead of dried. My only comment is I think I would cut the salt a bit next time.

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Reviewer:

R.Elledge

Reviewed: Jun. 26, 2011

So happy to find a drop biscuit recipe to use as a guideline! I almost never follow a recipe exactly. Instead of garlic salt, chives, and milk, I used 1c. buttermilk, 1t. kosher salt, & 1/2 c. aged white cheddar. I served it for breakfast with scrambled eggs, diced ham & onions, topped with some of the same white cheese. I look forward to making these biscuits again; they were perfect. It would definitely be good with fresh chives. I will do a decadent bacon grease and bits instead of shortening for a special occasion. My oven only heats to 350, I made 9 good size biscuits and baked for 30 mins.

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Reviewer:

Kiki

Reviewed: Jun. 3, 2011

How is this perfect for CAMPING if they are made in the oven? Can someone help me adjust this to propane stove top directions!!!!

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Reviewer:

Tootie

Reviewed: May 26, 2011

There is a golden rule when making biscuits. " the wetter the dough the better the biscuit" This recipe i found to need an extra 1/4 cup or milk to qualify as a dry biscuit when cooked. I fallowed the recipe exactly. After making 2 biscuits as a test I found the recipe was so flawed I added more milk and some more spices such as taragon chopped onion and pepper. i also added a small handful of extra cheese. Only then did the recipe taste decent. This recipe is nothing more then flawed.

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