Reviewed: Dec. 13, 2008

these turned out great. Yummy!

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Love2cook4u

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 6, 2008

I've made these with both the Bisquick and the Jiffy mixes and think I prefer them made with the Jiffy mix. The Bisquick mix was a little too heavy. Overall, pretty good biscuits, but still not as light and fluffy as "that seafood restraunt".

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MMHARBIN

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

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Reviewed: Dec. 4, 2008

Very good with the following changes: -Double the Cheese -Double the garlic and add half in with the bisquick and half in the butter mixture -Brush them with the butter mixture before baking and after YUM!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 19, 2008

awesome....but i combined ALL the ingredients into the batter.....then brushed with butter/garlic like the recipe said!!! yummy!!! oh and i added a little more chz and used the 1/2 minced garlic and 1/2 garlic powder! oh and i use pam professional combined with a nonstick cookie sheet....NO probs sticking!

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ginger

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

My biscuits burnt to the bottom of the pan while the tops were still soggy. We ended up throwing away the entire batch.

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Lmh

Cooking Level: Beginning

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Reviewed: Nov. 10, 2008

this recipe is sooooooooooooooooooooooo good!!!!!!!!!!11

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lilcappinella

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Reviewed: Oct. 24, 2008

Simplify wonderful! I didn't have any cheddar cheese so I used Gouda instead. I doubled the cheese and added garlic twice, when I mixed the ingredients and in the butter. I was a bit skeptical how it would turn out with the other cheese, but it was really good. My husband liked it!

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Shay

Cooking Level: Intermediate

Home Town: Morris, Minnesota, USA

Living In: Berlin, Berlin, Germany

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Reviewed: Oct. 21, 2008

These were o.k. I did not really think they tasted like the seafood biscuits though - it is missing something - but I'm not sure what. I also had trouble with the bottoms sticking to the pan. Kids said they were good though.

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jen

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Reviewed: Oct. 16, 2008

These are good and easy! Also, you can make these with water instead of milk and I think they are actually better because they're a bit lighter.

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GUZA

Home Town: Battle Creek, Michigan, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 11, 2008

yummy!

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Catherine

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Reviewed: Sep. 11, 2008

I am a HUGE fan of Red Lobsters biscuits and now that I can make something almost identical at home, I don't have as many cravings for them. Awesome side!!

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Marla

Cooking Level: Expert

Home Town: Leonore, Illinois, USA

Living In: Jasper, Georgia, USA

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Reviewed: Sep. 7, 2008

I did it, I successfully baked something! I did increase the cheese and added more cheese as was recommended by others. I have NEVER backed anything that turned out. My son actually asked me to make more.

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gail

Cooking Level: Beginning

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 21, 2008

I've been cooking this recipe since I was 13 years old. It's a great, delicious side dish to many meals. I do make a couple of changes: I use 1 cup of cheese instead of 1/2 cup, and I also mix in 1 Tbsp of minced garlic.

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Jennifurret

Cooking Level: Intermediate

Home Town: Munster, Indiana, USA

Living In: West Lafayette, Indiana, USA

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Reviewed: Aug. 19, 2008

This recipe could not be any easier or more delicious! I am always grateful to find any recipe that is both quick and tasty, and this is certainly one of those recipes. I will definitely be adding this as a regular in my kitchen. I thought brushing the biscuits with butter and garlic powder provided plenty of garlic flavor, and the biscuits came out light and fluffy. Sometimes biscuits can be too dense and too dry but these were perfect! Thanks for the recipe!

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Mrs. SLD

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2008

Close to Red Lobster biscuits, but not exactly. These do seem a little heavier, so I may try the Jiffy biscuit mix others suggest. I added a pinch of salt to the topping as someone else suggested, and that did seem to improve them.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 3, 2008

My wife and kids loved these....."taste just like the ones at the that famous restaurant".....great recipe...thanks for sharing....easy to make for sure....I also used 2/3 cup of cheese and added 1/2 tsp of garlic powder to mixture prior to making, everything else I left the same.

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noelly

Cooking Level: Intermediate

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: Aug. 2, 2008

I made a large batch of these to serve at the jail. It was a very simple and quick bread to make. I froze the leftovers and used them a week later and they kept very well.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

These were great!! i did exactly as the recipe stated except i realized half way through making it that i didnt have any milk so i just used plain water. I also added finely chopped onion, green pepper, jalapenos, and potatoes to the biscuit mix and then baked them. I served with a side of pizza sauce for dipping. They were FAB! didnt even last an hour!

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ak04

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 20, 2008

These were good biscuits! I would not call them exactly the same as the seafood restaurant ones but they were nice! I followed the recipe exactly. I did get lots of compliments on them!

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