Reviewed: Feb. 22, 2011

These were just okay. They turned out a little on the dry side and didn't have as much flavor as I was hoping for.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 10, 2010

These biscuts were ok, and I loved the addition of rosemary but they were incredibly dry!!! This recipe need's some tweaking.

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2 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 3, 2009

Excellent! Moist, flavorful, and so quick! Omitted the mustard as I don't like any flavor of mustard and added some finely chopped pepperoni (as it went with the entree' I was serving). Great recipe!

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Reviewer:

shell

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Reviewed: Jul. 8, 2009

These are great! I followed the recipe to a "tee," using fresh rosemary. I love the tangyness from the sour cream and mustard. A very unique and tasty biscuit! Try it!

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1 user found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Apr. 28, 2009

I used italian seasoning instead of rosemary and added 1/4 tsp of garlic powder. Really good & super easy!!!

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Reviewer:

sushigringo

Home Town: Terreton, Idaho, USA

Living In: Idaho Falls, Idaho, USA

Reviewed: Sep. 2, 2008

Made this at the last second. They weren't bad for quick biscuits. I added a teaspon of minced garlic to the wet ingrediants and I think this made them taste even better.

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Reviewer:

cookingmom

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: May 29, 2008

These were easy to make and good for a weeknight dinner. I did use more cheddar cheese which I think was good. Chopped up the rosemary as fine as I could. Use a big cookie scoop to scoop the muffins onto the baking pan. They looked good, tasted great and I will make again.

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Reviewer:

luv2cooknbake!

Cooking Level: Intermediate

Reviewed: May 8, 2008

This is a great recipie. I highly recommend using fresh rosemary. If using dried, use 1/3 less to compensate.

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13 users found this review helpful

Reviewer:

BOOGEE

Reviewed: Apr. 23, 2007

These were good but I recommend using more cheese (I used extra sharp Cheddar for more flavor) and also using scissors to snip the rosemary very finely. Quick and easy to make. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 21, 2007

This recipe was simple to make, and yummy! I did change it around a little bit by substituting 1 TBSP of Rosemary with 1 TBSP of Basil. Also I put parchment paper on the baking sheet to help eliminate the egg sticking to the sheet.

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18 users found this review helpful