Reviewed: Aug. 12, 2007

These were quick and easy. I substituted a non-dairy version of sour cream, Tofutti Sour Supreme, which worked well.

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

I really don't like to give any recipe a bum rap but I never had a rubber biscuit before until I made and tried to eat these. I've been making biscuits for years and have never had any problems but this recipe simply does not work. Sorry.

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Tinky

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Reviewed: Dec. 15, 2006

These were light, fluffy and oh so simple to make. The dough WAS really sticky and I did need to add more water than what was stated, but all in all, these will work great whenever in a pinch. Like some of the other reviewers, I did choose to add a little something to these and threw in about a tablespoon of Italian Seasoning. Thanks!

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Chikee

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2006

These were easy in a fix -- not the best biscuits I have had, but decent.

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JENG79

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 12, 2006

I had no problems making these and they turned out yummy. I added a foccacia spice I had which was pre mixed and I only had my oven at 375 and the baked just right in 12 minutes. Was very tasty with my butternut acorn squash soup I made from this site Yummy!

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ANGCRIS

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Reviewed: Jul. 1, 2006

Pretty good substitute for a biscuit even when 1/2 whole wheat flour used. Baking in a toaster oven at 450 degrees results in burned tops!

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KALICEC

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Reviewed: Jan. 15, 2006

Very easy, simple, and good. My 6 year old son helped make these. I will keep this recipe.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 30, 2005

Delicious! I added a little sugar, about 1 Tablespoon. Also I used milk instead of water. When they were done baking I topped each with a little bit of butter it bought out a nice golden color to the biscuits. I served these with country ham and it was quite yummy!

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MARYJC21

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 12, 2005

Wonderful recipe!!! I needed a quick biscuit or roll to go with dinner tonight and found this one. Including prep and cooking it took under twenty minutes! I did add water as the recipe suggested and as long as my hands were floured handling was a cinch! They were light fluffy and had a good flavor an all around great recipe for a quick biscuit!

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Minda

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Reviewed: Sep. 3, 2005

It's alright. This was the first time i made biscuits and I had a hard time getting them to stick together properly. I used 2 extra tbs. milk to keep it together but it still turned out floury. But, they did rise up quite well and the biscuits on the bottom rack rose even higher. Delicious when fresh, but I can't say the same for tomorrow.

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SNOWPEECH

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 24, 2005

I've made this many times (they are so easy to whip up), both with and without herbs (depends on what I have on hand) and it always comes out light and fluffy. You don't tate the sour cream at all but it makes the texture extremely soft and airy. My only complaint is that it seems to have a slight baking soda taste.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Aug. 23, 2005

Well...these biscuits did not in any way turn out for me! I don't know what happened, but the dough was really sticky, then when I put them in the oven they immediately began to turn black-burned on the top. I checked on them and they were rising, but when I went to get them out, all that was there was a flat mess of burned dough. I have no idea what happened since I followed the recipe. I'll probably give them another go though.

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Rachel

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 27, 2005

I was looking for a recipe that used oil instead of butter or shortening. I found this one and it was good. I failed to read the other reviews, and I wish I had added more liquid. They were dry and bland, but tasty with margarine and maple syrup or honey. I can see why one reader said they went well with strawberries. I enjoyed this recipe but I will add more water to the dough next time, otherwise it is more of a scone.

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Briana

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Reviewed: May 24, 2005

I had a craving for strawberry shortcake so I made these biscuts as part of my sweet treat- I thought they were great! I tried one with "Smart Balance" first, and on its own it was really tasty. It is a very easy recipe - and I did use low fat sour cream. I used a bit extra sour cream and then added just a few drops of water. I'll definately make these again! Thanks!

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CHANTALD

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Reviewed: Apr. 10, 2005

I really like this recipe. They are so moist and tasty. Usually I need to add just a little bit more water to make the dough a better consistency. Very easy and the family loves them.

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HAMANDEGG

Cooking Level: Intermediate

Home Town: Rio Linda, California, USA

Living In: Roseville, California, USA

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Reviewed: Apr. 7, 2005

I have to say I didn't really like these very much. They rose perfectly and looked nice, but just didn't have much of any flavor.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 3, 2005

Mine didn't rise at all, came out hard and flat. Wonder if altitude makes a difference? I'm at 6,000 ft.

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TIMMEL1

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Reviewed: Nov. 6, 2004

This recipe was ok...not what I was expecting. I am still searching for the perfect biscuit recipe! The biscuits were good though, with sausage gravy on them!

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DMZENEFF

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Reviewed: Oct. 24, 2004

I loved these biscuits, they were light and fluffy and not to mention delicious. It's such a nice alternative to using shortening. I used light sour cream and added some cheddar cheese. The first time I made them I used milk instead of water as another reviewer had mentioned and they turned out some what dry. The next time I used water and they were perfect! Although I did have to use almost a 1/4 cup of water to get the dough to the right consistency. Thanks for the quick and easy recipe!

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CINDEEB

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Reviewed: Jan. 20, 2003

The dough is very sticky; it's important to flour your hands (and the counter and the biscuit cutter, etc.) well! These biscuits are great, though, especially if you are bored with the plain tasting biscuit - these have a slight tartness to them. It's a soft biscuit, not crumbly as biscuits can sometimes get. They taste great, too.

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MEESHREED

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