Reviewed: May 1, 2012

I used greek yogurt that I strained in cheesecloth for a bit to get it thick like sour cream. I did add one teaspoon garlic powder. I did not drop these on baking sheets, I actually used my spring-loaded ice cream scoop to drop these into greased muffin tins. My family LOVED these biscuits. One reviewer is right on the money, these really DO remind us of the Red Lobster biscuits. The soup I paired them with wasn't the best but they did eat every single one of these biscuits by the end of the night!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 24, 2012

These are amazing - I use non-self rising flour so added the baking powder and they were simply amazing! The best biscuits I have ever made. No more hockey puck biscuits for me. The family really liked them. When making them you can tell they are going to taste good as they seem to mix together so nicely. Very easy recipe - taste almost exactly like the cheddar biscuits at Red Lobster.

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Reviewer:

islandbound

Reviewed: Feb. 13, 2012

Read Ingredients CAREFULLY!! I failed to use self rising flour.. Yes, I know, I am a noob.. I am going to try again this weekend, will post on the results with the CORRECT ingredients :)

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Reviewer:

Wayne

Reviewed: Jan. 17, 2012

Excellet Taste but came out pretty flat. Next time I will soften the butter (NOT melt it) and I will be sure to thoroughly mix my flour, salt and baking powder before adding it to the wet stuff that I have already mixed. If they look too wet, I will refridgerate the dough for 30 min before dropping onto cookie sheet. I did add 1 TB garlic powder and 1 TB Garllic Rosemary mix and cut the flour to 1 1/2 cups. Even though flat, still tasted WONDERFUL!

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Reviewer:

smc19355

Reviewed: Dec. 31, 2011

I don't know why people said they have too much flour, I thought they had too much butter. My first batch came out a bit flat and soggy on the inside. I did use self-rising flour and they were cooked through, not doughy, just soggy. The second time I added an egg (per my husband's suggestion) and reduced the butter to 2/3 cup. They came out much better - 4 stars.

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Reviewer:

michelle12

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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Reviewed: Jul. 15, 2011

I made the biscuits using half applesauce and half butter. I then dropped them on my beef stew thickening in a skillet and baked, covered for 15 minutes. It made a great stew casserole.

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Reviewer:

cindysue

Reviewed: May 28, 2011

They turned out great and i added a little more of everything i didn't try it with garlic powder but i sure will next time around. -Thank you

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Reviewer:

DamagedGoods

Reviewed: Mar. 21, 2011

Wonderful! They turned out fluffy, moist, and delicious. I added some garlic powder and rosemarry, which made it even better. I'm probably going to be making these all the time :)

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Reviewer:

RobinHood

Reviewed: Dec. 26, 2010

Light. fluffy and tasty! My wife and I LOVE these. Th only thing I did different was to use 1/2 butter and 1/2 margarine because I couldn't make up my mind

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Reviewer:

Rev. Chip

Cooking Level: Intermediate

Living In: Madeira, Ohio, USA

Reviewed: Sep. 18, 2010

So good and so fattening. Used unsalted butter and added a 1/2 tsp of salt. Also added 1/2 tsp of garlic powder at another reviewer's suggestion. Not quite as fluffy as Red Lobster's garlic cheese biscuits, but these definitely hit the spot.

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