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Reviewed: Dec. 18, 2007

Sad to say, they turned out just awful. I halved the recipe and still wasted a stick of butter. I basically had "baked roux balls." Just butter and flour and fat, in round, hard balls. I used self-rising flour, but perhaps it was too old or something? In any case, it was a major disappointment. By contrast, the following night, I tried again with a very similar recipe from Allrecipes -- I used one cup of all-purpose baking mix (like Jiffy or Bisquick), 1/2 cup of fat free greek yogurt (in place of the sour cream I used up the night before), and 1/4 cup of light butter. This made one full mini-muffin pan (12 count) of buttery sour cream biscuits, and these papers rose up high, proud, buttery, and delicious.

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Reviewer:

KRISTY916


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Reviewed: Dec. 1, 2007

WAY to much butter. They were actually sizzling in their own butter in the oven. They didn't cook through. I had to split them open and put them back in the oven. They still didn't cook well. Doughy and greasy are the only two words I can think of to describe them. Nothing worse than having to clean up a mess of an unsuccessful recipe. I will not be making these again. :(

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Reviewer:

cavoe

	Cooking Level: Intermediate Living In: Tampa, Florida, USA
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Reviewed: Nov. 21, 2007

Pretty tasty little biscuts and very easy to make! I think I will try to make them again with some cheddar and garlic!

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Reviewer:

SMALLIE81

	Cooking Level: Intermediate Living In: Crofton, Maryland, USA
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Reviewed: Nov. 11, 2007

This is the first time I have rated a recipe, and I am doing it because these little biscuits a really great! What an incredibly easy and tasty treat. My husband also liked them just as much as I did. I wanted to make them for Thanksgiving, so I went ahead and made them today and froze them until then. I will post another review after Thanksgiving to let everyone know how it went freezing and then reheating them. I did follow the recipe exactly. I think I will try adding a little cheese and diced ham sometime to test if they will hold together. Anyway, Thanks so much for posting this great recipe!!

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Reviewer:

lovintocook

	Cooking Level: Expert Home Town: Nashville, Tennessee, USA
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Reviewed: Nov. 7, 2007

This recipe is awesome. It was so easy. Thank you to the other user for the extra recipe to make my own self rising flour. The biscuits are so soft and buttery. Loved them.

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Reviewer:

Crystal

	Cooking Level: Beginning Home Town: Riverside, California, USA Living In: Big Rapids, Michigan, USA
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Reviewed: Aug. 5, 2007

These biscuits are wonderful!!!!!! My children are very picky about biscuits. They love butter!!!!! We have been doing taste test for biscuits from this site and they absolutely love this one. I used butter milk instead of sour cream. I had to also make up my flour, because I did not have any self-rising. I added the following ingredients to two cups of flour. a tablespoon of baking powder, a teaspoon of salt, a half teaspoon of baking soda, two table spoons of sugar, and two tablespoons of cornstarch. I added the cup of butter given in the original recipe. I baked about 15 minutes at 425° and drizzled with honey Awesome!!!!!! These deserve more than a five star rating

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