Reviewed: Nov. 21, 2009

This was great for a quick & easy biscuit to go with soup.

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Chasin2

Cooking Level: Intermediate

Home Town: Auburn, Pennsylvania, USA

Living In: Roy, Utah, USA

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Reviewed: Nov. 7, 2009

Wow! These were so yummy. I didn't change a thing.

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VIKFONTAINE

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Reviewed: Aug. 23, 2009

These were pretty good. I actually made 2 batches. The first ones I made exactly as written. They were maybe worthy of a 3 star rating. I probably wouldn't make them again if following the recipe as written. Then I made them following the reviews. I used butter instead of shortning, more milk, more cheese, added parmesean too, and brushed them with garlic salt and melted butter after coming out of the oven. I would make them like this in a heartbeat.

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ONEHIPMOMMY

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Reviewed: Aug. 18, 2009

I normally use a different recipe when I crave Red Lobster's biscuits, but it calls for Bisquick and I was out. I'm rating this recipe a five based on the dry ingredients coming together to make a perfect, ever-so-slightly crunchy on the outside and moist and fluffy on the inside biscuit. Like other reviewers have said, this recipe really does skimp on the cheese. I use 3/4 cup of extra sharp cheddar.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 26, 2009

I thought the biscuits were quick and easy. I did not use chives and instead of cheddar cheese I used taco cheese. They turned out really good and will make again.

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ykncal

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Reviewed: Jul. 25, 2009

Very tasty. Substituted mozzarella cheese for cheddar and yogurt instead of shortening. Didn't have dried chives, so used dried parsley. Added dried onion flakes, garlic powder, a dash of basil & oregano. Very moist & flavorful. Quick too- took about 5 min to mix all ingredients together.

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Ashley

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Reviewed: May 3, 2009

Quick and easy! I ran out of Bisquick for the recipes that I normally used and tried this one instead. I did think they tasted a tad like flour, so I will tweak next time. I brushed a butter/garlic mix on top when I pulled them from the oven.

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AlwaysEaton

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Reviewed: Apr. 28, 2009

Was really good after some adjustments. I first halved the recipe to 6 servings. Added an additional TBSP of milk, additional 1/4 tsp of garlic salt added a an additional 1/4 cup of shredded mexican cheese. Brushed the tops of the biscuits with a combo of Garlic salt and melted unsalted butter. Made 8 nice size biscuits. Cooked 15 min exactly.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Feb. 21, 2009

Quick & Easy! I made a few adjustments, i.e. no chives and substituted milk/butter for shortening. The result was a tasty, but semi-bland and thick/heavy (tasting) biscuit. Next time, I'll still use the milk/butter sub but add just a tad more milk, as well as more garlic.

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MisDif858608

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Reviewed: Jan. 20, 2009

Easy and so yummy.

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Liz

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Reviewed: Nov. 27, 2008

these taste yummy,but didn't fluff up like I thought they would.

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coconutheather

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

Just delicious! I had the benefit of reading other reviewers' comments so I added a couple of tablespoons of parmesan cheese in addition to the cheddar (I resized the recipe to serve 8). Also, I used skim milk and I froze the butter and then grated it into the flour mixture (a trick I learned from a different biscuit recipe). This made it easier to blend the butter in with the flour. The biscuits came out crunchy on the top and bottom but light and fluffy in the middle. My daughter said this recipe is a "keeper."

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nynymom

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Reviewed: Jul. 14, 2008

Good, quick and easy. Instead of dried chives I used some chopped onion, plus I added some fresh chopped garlic, very tasty and very easy to make!

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Hailey

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Reviewed: Apr. 28, 2008

Thought this recipe was OK, but needed tweaking. I used aged white cheddar and fresh chives instead of dried (about 1 tbsp). I added about an extra 2 tbsp worth of milk as the batter seemed dry which helped, but the biscuits still turned out a bit on the dry side. Next time would add more liquid.

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Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

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Reviewed: Apr. 11, 2008

Like Red Lobster Cheddar Bay Biscuits, and you can make/eat as many as you want without continuously harrassing the waiter to bring more!

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DAYOFSUN

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Reviewed: Apr. 3, 2008

Really good, I've made them time and time again. I used oil instead of shortening to make them a bit healthier otherwise I make them exactly the same. Their super quick and can compliment almost any meal!

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Sharon

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Reviewed: Jan. 31, 2008

This is such a good recipe. You can add whatever you want to give it your own flair. I love the simplicity!

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Hickory Mom

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Reviewed: Dec. 13, 2007

I really enjoyed these biscuits. My revisions to the recipe included adding a bit more garlic and cheese than called for and no chives. I think had I used garlic powder instead of garlic salt, it would have turned out better, as they were a bit salty tasting when they first came out of the oven. They are great, though, as snacks later even after supper... just put them in the fridge, they're great cold!

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SAMIC

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2007

I really enjoy the simplicity of this recipe especially on a cold winter day with a nice bowl of clam chowder!

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CinnamonSpider

Cooking Level: Intermediate

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Reviewed: May 14, 2007

We thought these were really good. My 10yo daughter wasn't crazy about them, but everyone else was. After baking, I brushed them with 2 tablespoons of melted butter with 1/8tsp of garlic powder. I thought they were almost as light as the Bisquick kind. I did have to add a bit more milk to get the dough to come together. Thanks for the recipe!

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Roni

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Cheese Drop Biscuits

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