Reviewed: Nov. 15, 2009

A great basic biscuits recipe. My boyfriend can't taste rosemary (no sense of smell), so I swapped out the rosemary for some parmesan cheese, which was tasty. Next time I might even try some cheddar. Very easy, very adaptable. Also, the amount in this recipe makes four largeish biscuits for me; I think cutting into eight would be a bit small.

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giapet

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Reviewed: Oct. 6, 2009

So fast and so good, I can't believe there are only 4 ingredients! Using my stand mixer, these were on the table in the same time it took to boil the water and cook my pasta...amazing. Next time (tomorrow) I'm going to try fresh garlic.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Jun. 30, 2009

These were easy and tasty. I made my own biscuit mix (Bisquick = ick!!). I brushed them with olive oil as soon as they came out of the oven. Yum! I tried freezing the cream cheese as was suggested by the reviewer above, but don't recommend it since it took a long time to cut it in to the flour mixture. I'll use this recipe again when I need a quick bread item to accompany dinner.

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ejlennox

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 24, 2009

These biscuits are incredibly tasty and so easy to make! I've made them 2x now in the last week and want them again. I followed the recipe but found you need to increase the herbs. I also used an egg wash for a little extra color. One hint: Put your cream cheese in the freezer for ~1 hour prior to cutting. It is far less sticky and it helps chill your ingredients. It is important to have everything cold so you get the nice flaky texture. Oh, and it works great if you make 4 biscuits (instead of the 8) and slice them in half for sandwiches - Delicious!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: May 20, 2008

easy and delicious. be sure not to overwork the dough. i had never made biscuits before and these came out perfect.

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PEPPERGEMS

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Reviewed: Apr. 14, 2008

I used full-fat Bisquick, cream cheese and 1/2 and 1/2 (I'm bad). Also substituted 1/3 as much dried rosemary instead of fresh. These are amazing! Fluffy and very mildly herbal. Thanks for posting!

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AJBOULANGER

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 31, 2008

I just made these tonight and they were fantastic! They are fluffy on the inside and have a nice golden crust on the outside. I will definitely be adding these to my regular recipe file!

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