These are very good, the streusel wa gummy, not crumbly but I think that was my fault. It still melted over the tops and added a good flavor. BB with that much sour cream can get heavy, but these were light and moist. I read a great reminder to not overmix the batter, just enough to get the dry ingredients mixed. Good point to follow.

Reviewed On: Apr. 16, 2012

What am I missing here? I mixed the ingredients and let the machine mix for 5 to 6 minutes and it was absolutely SOUP! The recipe says to check the consistency after 5 minutes but doesn't say what the consitency should be. It was barely pancake batter consistency, no where near bread dough or even a quick bread batter. I started dumping in GF flour until it was at about a quick bread thickness, must have added at least 1/2 cup. I let it rise in the machine and it did rise pretty well. At this point it may have come out well if I had baked it in the machine, but I always pull the dough out and bake it in the oven. The dough would not pour from the can so I dug it out and had a gooey, sticky blob. I arranged it on a baking stone and let it rise for about an hour. It didn't rise much but I baked it at 325 for about 45 minutes and it did come out surprisingly well for the mess it was in the making. Can anyone help me out with the consistency question? How thick is the dough supposed to be? Did anyone else end up with soup after 5 minutes?

Reviewed On: Feb. 1, 2012