The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
Reviewed: Nov. 20, 2009
These are so tasty hot out of the oven and brushed with honey. I make them for the kids before school and will serve them with Thanksgiving dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
Reviewed: Apr. 27, 2009
We made these biscuits using the alternative flour recipe, and with milk instead of sour cream.. so kind of a differnt recipe all together. Anyhow, we LOVED them!! We had them with beef stew for dinner last nite, my husband ate probably about 7, my 5 yr old ate 3 or 4. Then this morning I put jam on them, and my daughter has had 3 for breakfast. They are awesome!!! Im going to try them next time with some cinnamon and extra sugar, then try dipping them into applesauce. They are delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
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Reviewed: Jan. 9, 2009
Substituted Milk for the Sour Cream and refrigerated the dough overnight so that it wasn't oily and mushy. Rolled out in the morning brushed on some egg whites for some nice coloring on top - And 20 minutes or so later these were PERFECT with some Strawberry preserve!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.91 star rating.
Reviewed: Nov. 29, 2008
This recipe looked so good and so easy, I tried it for Thanksgiving. Although they were ok, hubby thought they were a little dry. Any suggestions?
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Oct. 6, 2008
These were extreamly easy to make and tasted so so. I was a little put off by the other reviews but decided that I was best to judge it myself. They cooked just fine and my 11 year old cousin add cheese to half the batter. They made them very good.
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Cooking Level: Intermediate

Home Town: Decatur, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.91 star rating.
Reviewed: Dec. 17, 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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The reviewer gave this recipe 1 stars. This recipe averages a 3.91 star rating.
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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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
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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Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
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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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
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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Cooking Level: Beginning

Home Town: Riverside, California, USA
Living In: Big Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
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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