Reviewed: May 6, 2012

Finally some light and fluffy biscuits! I made as directed except I didn't measure my fresh rosemary and I don't think I used enough because you really couldn't taste it (but that was my fault). I'm so happy to have found a way to make biscuits and not hockey pucks! Thanks.

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Jan. 9, 2012

I just made these biscuits (without rosemary). They are great! Better than regular buttermilk biscuits or bisquick biscuits. I doubled the cream cheese and mix, but only used half cup of milk and the dough was too sticky to handle. I just dropped large heaps onto a lined pan and baked for 12 minutes.

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Reviewer:

marbar

Reviewed: Oct. 29, 2011

These were really good. I used a little extra rosemary and they were not bland at all. Bisquick, regular cream cheese (from the freezer) and a little extra rosemary and they were wonderful. i took one of the recommendations and rolled them out a little thicker (approx. 3/4 inch) and then cut them out in circles. They are tall and fluffy. So yummy with some butter. Thanks for the recipe.

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Reviewer:

winegirl

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

Living In: San Diego, California, USA

Reviewed: Oct. 4, 2011

fantastic recipe and so easy but look very fancy. I doubled the recipe and used full fat baking mix but low fat cream cheese and 2% milk. Will definitely make these often. Thanks for the awesome recipe:) Served with the Chicken Wild Rice soup from this site

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Reviewer:

Kimber

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Bend, Oregon, USA

Reviewed: Sep. 22, 2011

This recip is wonderful. I love rosemary. However, I wonder why there is not nutritional information. Each category is marked N/A

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Reviewer:

colony

Reviewed: Jun. 14, 2011

Way to put fresh bread on the table in a flash! I'm not generally a baking mix user (bought the stuff for another recipe I lost interest in making) but I could get in the habit of it for recipes like this. I used full-fat products but made no other changes. I had it mixed up, kneaded, rolled out (I just patted it with my hands), cut and placed on the cookie sheet well before my oven had even preheated. Light and tender, not to mention good looking. Perfect with our soup and salad dinner.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 12, 2011

Always make these as is. Wouldn't change a thing!

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5 users found this review helpful

Reviewer:

surgerygirl

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

These biscuits were really good. I've never seen a biscuit recipe with cream cheese. I added a handful of Parmesan cheese and used fresh rosemary - Very good and easy.

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3 users found this review helpful

Reviewer:

Winkie

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Salem, Oregon, USA

Reviewed: Dec. 11, 2010

These were bland the first day. Very good the second (after mircowaving). Must be the herb flavor released the 2nd day.

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Reviewer:

Maureen

Cooking Level: Intermediate

Reviewed: Dec. 10, 2010

Just because these are so easy, don’t be deceived into expecting an average biscuit as I had been. These are deceptively good. My hubby and I thought they were excellent. I expect it would be just as enjoyable if you substituted another herb in the place of the rosemary.

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7 users found this review helpful