Reviewed: May 9, 2011

I made only two small changes and that was using buttermilk instead of 2% milk and I added a teaspoon of garlic powder. Instead of making drop biscuits, I shaped the dough into a round circle and cut the dough into triangles, like scones. Awesome biscuits--very tasty! GREAT with barbeque chicken and pasta salad.

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7 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 4, 2011

These smelled really great & the texture was fantastic, but they didn't have the really cheesy taste that I was expecting. We will be making them again since they are so easy, but using sharp cheddar instead. Maybe adding a garlic butter on top like suggested by other postings

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2 users found this review helpful

Reviewer:

Jaree

Cooking Level: Intermediate

Home Town: Colstrip, Montana, USA

Living In: East Helena, Montana, USA

Reviewed: Nov. 9, 2010

These were awesome! I followed the recipe as directed and they tasted much like those at a certain popular seafood restaurant! They are good as they are and also very good with a little garlic butter brushed on the top.

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6 users found this review helpful

Reviewer:

mkstevens09

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Aug. 22, 2010

This is the best biscuit recipe I've ever tried -- and believe me, I've tried a bunch! I use half cake flour and half bread flour, which make the biscuits lighter and fluffier. I've also played around with various cheeses and herbs with great success. It's an easy and versatile recipe, and quite a crowd pleaser!

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8 users found this review helpful

Reviewer:

Jenn

Reviewed: Aug. 15, 2010

exactly as described: crispy on the outside, light and fluffy on the inside. delicious. i think mine took close to 15 minutes to cook.

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12 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Aug. 12, 2010

We didn't like these at all. They were very chewy, and the insides took longer to cook than the outside, making for a crunchy exterior. And the taste just wasn't quite "right", though I can't put my finger on what I didn't like about it. We won't be making these again.

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6 users found this review helpful

Reviewer:

caliboo

Reviewed: Jul. 18, 2010

Turned out very good, especially warm from the oven

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11 users found this review helpful

Reviewer:

Gailleet

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Bangor, Maine, USA

Reviewed: Jul. 14, 2010

These are excellent and easy. I don't like thyme, so I added a 1/2 tsp of garlic powder. My whole family LOVED them.

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7 users found this review helpful

Reviewer:

LARMIK

Cooking Level: Intermediate

Reviewed: Jun. 17, 2010

These were amazing. I did not use herbs and olive oil and substituted honey for the white sugar. When mixing I added half the milk to the dry mixture to minimize clumping when adding the butter. Baked for 15 minutes and they were SO good. Will definitely make them again!

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6 users found this review helpful