Reviewed: Apr. 18, 2011

I think these would have been better had there been some fat in this recipe cut into the dry ingredients--either lard or cold butter. I think that's what it was missing. The canola oil just wasn't quite right. It's a good start. Next time, I might just cut out the canola oil and use cold butter instead. Really bummed out as they looked really pretty, there just wasn't the flavor we were looking for.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 25, 2011

I wanted to like this recipe; I really did. I mean, how can you go wrong with biscuits, and the fact that I could put my extra green onions to use was a bonus, right? I should have known something was wrong when instead of using butter or shortening it called for vegetable oil. The biscuits came out chewy on the inside (and no, I didn't overwork the dough), and the flavor was completely blah. Husband couldn't find anything good to say about them (and he's very good at looking at the bright side of things); he asked me not to make them again.

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Reviewer:

YantisTheMenace

Reviewed: Dec. 19, 2010

I would make these again. Made buttermilk with 1 T vinegar and milk. Used EVOO instead of the canola oil. Added a good amount of garlic powder and even more onion powder. Next time I will add even more sliced green onions. We enjoyed these, thanks for the recipe.

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Reviewer:

GRNBEEN

Cooking Level: Expert

Living In: Greentown, Indiana, USA

Reviewed: Jan. 6, 2010

Loved them! I didn't have any canola oil, so I subbed 2 tablespoons of extra virgin olive oil and 1 tablespoon vegetable oil (which gave the biscuits a great flavor). I also added 1/2 teaspoon of garlic powder to the mix. I made them slightly larger and came out with 10 nice sized biscuits. I baked them at 400 degrees for 15 minutes and that was perfect! These were very moist and tasty, which is saying a lot for a lowfat biscuit recipe. I really enjoyed the slight onion flavor and it went very well with our soup. I will definately be using this recipe again! Thanks for posting. :)

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Reviewer:

Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 11, 2009

Delicious and very easy to make! A great way to use leftover green onions!

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Reviewer:

Ulla

Reviewed: Mar. 3, 2009

Turned out ok but needed more salt, more onion powder, and I used a combination of green onions and fresh chives. If I were to make them again, I would add garlic powder to the biscuit dough, and brush the tops with garlic butter.

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 6, 2008

Bland! And very tiny. I even added extra onion powder but these came out almost tasteless.

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Reviewer:

Angel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cicero, Illinois, USA

Reviewed: Sep. 8, 2008

These were okay...nothing to write home about.

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Reviewer:

Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

Reviewed: Jun. 12, 2008

This recipe is great. Perfect with a salisbury steak dinner. Relatively quick and easy too.

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Reviewer:

Camilia Fouad

Cooking Level: Intermediate

Home Town: Alpharetta, Georgia, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Jun. 27, 2007

I'm often in a hurry when making dinner, so I usually make drop biscuits from a Bisquick mix, but this recipe proved to be quick and easy to put together. I did not spray the biscuits with cooking spray before I put them into the oven. The baking time for these biscuits took a few minutes longer than what the recipe states, but perhaps I made the biscuits a little bit bigger than what they should have been. Regardless, the biscuits turned out well. They were slightly crisp on the outside, but soft and moist on the inside. Their appearance is a little strange with the green onion slices, but I thought that it made for a tasty change from normal biscuits.

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