Reviewed: Feb. 6, 2010

Excellent. I used the recipie as is and it was gobbled up at a friend's party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Mar. 1, 2009

This recipe sounded great, and looked great, but the filling did not taste good. I would go a more italian route and add garlic and parmesean cheese, egg, and waaaayyy less nutmeg and mayo. The filling tasted like eating hot mayonnaise. I would not make again, but would possibly modify and make the biscuit cup again with a different filling.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURAGOODSON

Reviewed: Mar. 15, 2008

These were great and so easy. I made them for appetizers along with the "Bacon and Tomato Cups" recipe from this site. Nice combination.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Smitch56

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Minneapolis, Minnesota, USA

Reviewed: Dec. 11, 2007

I put these in wonton wrappers, and I'm glad I did. I made other apps w/ bisuits and they were too big and not enough filling once they were cooked. I made these stuffed and in mini cups, both were good. I used monteray jack cheese. I couldn't taste the nutmeg, but maybe I didn't add enough (I never measure anything).

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

DawnT77

Cooking Level: Expert

Living In: Spring, Texas, USA

Reviewed: Sep. 16, 2007

Everyone enjoyed this. Kind of different ... but pretty easy. Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lindsey

Reviewed: Oct. 30, 2006

These little appetizers are good straight from the oven, but not at room temp. I wasn't crazy about the biscuit crust, very "bready"...I'd like to try again with frozen phyllo cups. It would be more attractive and a little more delicate. Flavor of the filling was good; I added about three cloves crushed garlic to the onions, but noticed that the nutmeg flavor came thru a little too boldly. Maybe 1/2 tsp less would be better? Had lower-fat mayo on hand, and it worked fine.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DARLA C.

Cooking Level: Expert

Home Town: Lakeside, Arizona, USA

Reviewed: Oct. 21, 2006

I took these to a party, and they were a huge hit. They're good warm or cold.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MMREVERS

Reviewed: Oct. 16, 2006

These were an amazing light lunch...used the normal sized muffin tins and it came out wonderful....my husband called them mini quiches....and we LOVE spinich quiche.....would also make a good appitizer

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Mar. 5, 2006

These were really quite easy and were well received my by guests. I too, made the filling the morning of my party and found it set up easier chilled. I made two batches of these....and using the GRANDS or flaky type of biscuits creates a much better "crust" for these treats. Dont use the doughy biscuits, the result is just like a bread under the filling. Definetly a flaky crust tastes and feels more upscale. I seperated the biscuits into fourths and found they fit just fine in the mini-muffin pan. I also brushed a little butter on the tops of the crust before adding the filling. Thanks for the recipe...usually I am the one thinking "how did they make such a neat little appetizer"...it was too easy!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

trystero

Reviewed: Dec. 20, 2004

This was excellent. Very yummy and looked very fancy for an appetizer that really wasn't too difficult to prepare. I will use this recipe again for sure.

Was this review helpful? [ YES ]
0 users found this review helpful