Reviewed: Feb. 8, 2012

I have made this recipe so many times I can't even count any more! I absolutely love it. I do add some extra garlic powder, onion powder, and Italian seasoning. I usually put a few extra shakes into the batter and sprinkle some on top. I also add a large pinch of extra cheddar cheese and some Parmesan cheese, and I sprinkle these over top before baking as well. It's quite spicy, so I sometimes do more like 1/4 tsp. cayenne pepper. I typically use all milk (skim at that!) since I rarely keep half and half in the kitchen. Still turns out great! Crumbly, yes, but awesome flavor and sooo addicting.

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Reviewer:

SusieHomemaker

Reviewed: Jan. 15, 2012

My friends and I did this recipe for our exam in a cooking class. We found the bread fell apart easily, so we did it again as biscuits. It turned out much better and it was such a hit the teacher put it on the Menu as a side. :)

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Reviewer:

MaggieMcF

Reviewed: Jan. 14, 2012

This was really good. I cut the cayenne in half and used low fat cheese and fat free milk to make it a little healthier.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 10, 2011

OMG this is soooooooo good! i left out the onion because we don't care for oniony things. i used 3/4 cup whole wheat flour and 1 cup all purpose flour. definitely a keeper! my picky son gave it a thumbs up!

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Reviewer:

Sue

Reviewed: Nov. 20, 2011

This was excellent and ridiculously easy! We all loved this. It has a biscuit-like texture, which went great with the soup I made. The only thing I did differently was leave out the cayenne because I was serving it to a 3 year old. I can't wait to try it spicy. So good!

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Reviewer:

THEVEGGIEONE

Cooking Level: Intermediate

Home Town: Glendale Heights, Illinois, USA

Living In: Portland, Oregon, USA

Reviewed: May 22, 2011

This is the first bread I have ever made, and it turned out very well! I liked the texture-- not too dry, and perfectly moist! The cheese gave it a lovely taste (and pretty orange tinge). The only thing I would leave out is the cayenne pepper, it sorta overpowered the other flavors and left my mouth hot for quite some time. BUT, I am not a spice fan, so I'm sure you spicy-food-lovers will love the recipe with the pepper in it. Thanks a lot! ~Bae

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Reviewer:

Bae

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

Reviewed: Apr. 22, 2011

This is a good basic recipe, but of course I couldn't leave it alone. I didn't have any onion powder or Italian seasoning or enough cheddar cheese. So..I did have basil and oregano and I threw in mozzarella, parmesan and the end of a carton of cottage cheese. The results were very good and I will make this again. Might try rosemary and gouda instead of the spices and cheeses listed. It's a good last minute bread for soup or salad using ingredients that you would have on hand.

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Reviewer:

catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Feb. 15, 2010

I didn't want the spicy factor so I just left out the cayenne and everyone gobbled it up! It was very easy and had the consistency of drop biscuits with a nice crunchy crust all around. The heal was to die for! yummy! Next time we may try some green chile inside. Also, I didn't have half-and-half so I just used all milk and it came out fine:)

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Reviewer:

MICHELLEKALGREN

Cooking Level: Expert

Reviewed: Nov. 18, 2009

I am on a gluten free diet. I made this using a gluten free flour mix. What a treat.

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Reviewer:

Wilma L J

Reviewed: Oct. 7, 2009

Wonderful, fast and easy bread!! Spices can be added or changed according to your meal. I love spicy food, but adding extra Cayenne just doesn't work well with the recipe. I cook it in a pie pan so I can cut it in wedges for dinner - cook time is about 20-25 minutes for this type of pan. I also add about 1/8-1/4 cup more milk, or it seems too dry and dense. It's been a hit every time!

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