I would probably rate these lower (2.5?), but my husband liked them & I liked idea of cooking biscuits in a muffin tin. I thought the taste was OK, but while making them, I had to recheck the recipe, as I could not get the flour to incorporate that much butter w/o leaving huge clumps. In the end I added another cup of flour and a bit of milk. As other reviewers have mentioned, they crumble (OK, that may have been my fault due to the extra flour) and are anemic looking. And despite generously greasing the tin, they stuck terribly. Last night, I looked up a biscuit-only cookbook I have and realized that none of the recipes had a 2:1 flour to butter (margarine/shortening/lard, etc.) ratio like this recipe. In fact, many had no extra fat except for what was in the milk, yogurt or sour cream. I won't be making these again.
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I would probably rate these lower (2.5?), but my husband liked them & I liked idea of cooking...