Reviewed: Apr. 15, 2012

Everyone described these as biscuits and since I hate cleaning my muffin pan, I just made 4 large drop biscuits on a foil-lined cookie sheet. They peeled off beautifully, even after forgetting to grease it. I highly recommend skipping the muffin pan! I also did not have self-rising flour, so I used 1 tsp baking soda and 1/2 tsp of salt. Next time I'll skip the salt as it seemed too strong for my taste. Overall a super simple and tasty recipe - I'll definitely make again.

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Reviewer:

becwild

Reviewed: Feb. 11, 2012

4 STARS REALLY GOOD

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Reviewer:

Shelly & Tim

Cooking Level: Expert

Home Town: East Dubuque, Illinois, USA

Living In: Bernard, Iowa, USA

Reviewed: Jan. 4, 2012

These were just okay although pretty tasty for little time and effort.

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Reviewer:

Moore814

Reviewed: Nov. 14, 2011

Malaysians please use good quality milk like those from Australia because our local milk tastes quite mild.

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Reviewer:

Chen

Cooking Level: Intermediate

Living In: Melaka, Melaka, Malaysia

Reviewed: Oct. 29, 2011

These were incredible! I love the biscuit texture! I made two batches. I used up all of my milk on the first batch, so I tried the second batch with water to replace the milk. I found out that I had to add about seven minutes to the baking time. Excellent recipe!

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Reviewer:

pastrychefsam

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

This was not to my linking.

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Reviewer:

beverly

Reviewed: Oct. 11, 2011

Great base for adding any seasoning to match your meal. Very moist, very easy, very fast. I substituted 1 cup flour + 1 1/2 tsp baking powder for self rising flour. No salt.

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Reviewer:

Amy

Cooking Level: Expert

Reviewed: Oct. 9, 2011

These are the best 15 minute rolls I've tried. 4 stars though since they are really more like biscuits.

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Reviewer:

Kristy

Reviewed: Sep. 22, 2011

While there's nothing special about these they are super quick. They managed to be done in time to be enjoyed with dinner even though I started these after dinner was completed and everyone was about to sit down. Phew! With butter they are great and herbs would do a lot to help them but they were moist and everyone wanted more! :)

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Sep. 19, 2011

I love these! I tripled the recipe and it made a baker's dozen. I figured these would be great and they were! With sunny-side up eggs, these made a fabulous meal my hubby and kids loved! There are 11 of us and everyone wanted 2nds so next time I will have to make multiple triple batches. I used a pampered chef muffin pan and one corelle wear tea cup to bake these in, and both methods were great. One note though, they did take about 10 minutes longer to bake than stated but that could simply be an oven difference. Thanks!

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