Cheese Garlic Biscuits II
Cheese garlic biscuits like those served at a certain famous seafood restaurant.
Cheese garlic biscuits like those served at a certain famous seafood restaurant.
Very good, and yes similar in taste to RL. I did make a couple of changes. I added some garlic powder and a couple dashes of baking soda to the dry ingredients. I also needed to use @1/8 cup more flour. The dough was still really sticky but the biscuits rose nicely in the oven and had a pretty light consistency. Don't overmix or you will end up with hockey pucks! I used a 4 cheese mexican blend and it gave them a nice flavor. I will make these again and again-easy and great flavor. Thanks!Read More
These were OK. The taste was there, but not quite the right consistancy it would have if you had used a baking mix(ie.Bisquick). I worked at a Red Lobster many years ago and would eat these on the regular and they also used a baking mix with their's. However this is a good alternative if you don't have the mix. FYI, use parchment paper or spray on the pan because I practically had to chizzle the biscuits of the pan.Read More
Very good, and yes similar in taste to RL. I did make a couple of changes. I added some garlic powder and a couple dashes of baking soda to the dry ingredients. I also needed to use @1/8 cup more flour. The dough was still really sticky but the biscuits rose nicely in the oven and had a pretty light consistency. Don't overmix or you will end up with hockey pucks! I used a 4 cheese mexican blend and it gave them a nice flavor. I will make these again and again-easy and great flavor. Thanks!
These were excellent. As an "avid baker" who has not been to culinary school but bakes my own breads everyday, the key to any biscuit recipe is not to over mix them, otherwise you get the glutens going and they will be dense and hard--just mix enough to blend the ingredients and don't over handle the dough. The only change I made was to add some more garlic and I use whatever cheeses I have available---they are always awesome! Thanks for the recipe! Oh, and if you use parchment paper on your pans, the biscuits won't stick!
These biscuits were woooonnnnnderfulllll!!!!! I added twice as much salt, a bit more cheese (two big handfuls of cheese, to be exact), and freshly ground pepper. Also, the cheese was a finely shredded Mexican cheese blend, not just cheddar. I think they'd be even better if you added some grated cheese, but also some small cubes of cheese so there'd be some really cheesy spots. I can't figure out though why you need a full 1/4 cup of butter to brush on top, I used less than half and the biscuits were still soaked!
These were OK. The taste was there, but not quite the right consistancy it would have if you had used a baking mix(ie.Bisquick). I worked at a Red Lobster many years ago and would eat these on the regular and they also used a baking mix with their's. However this is a good alternative if you don't have the mix. FYI, use parchment paper or spray on the pan because I practically had to chizzle the biscuits of the pan.
definately double up on baking powder! I used buttermilk and they were PERFECT! Crispy outside, soft and tender inside. I also froze my butter for about 10 minutes then grated it into flour mixture and tossed everything together. Wonderful!
My boyfriend called these "addictive". His only complaint was that the cheese didn't melt inside. I think that had something to do with the temperature being so high, which baked the outside but didn't give it enough time to bake the inside. Next time I'm going to try baking these at 400 instead of 450 for around 17 minutes. UPDATE: I reheated these a couple of days later on 350 for 5-10 minutes, and they were absolutely perfect. My mom and brothers all thought they tasted exactly like the buscuits from Red Lobster. If I can get the heated through the right amount the first time, I'd say these are definitely a 5 out of 5.
I doubled the baking powder and I used lactose-free whole milk and margerine instead of butter because I have a child who struggles with a slight lactose intolerance. I shredded half of the cheese and cubed the rest into small small bits. I dropped the batter for these biscuits into greased muffin tins. I served these with Easy Tortellini Soup, which is also from this site. The boys thought they were GREAT--they used a lot of them to sop up the soup from their bowls. Next time, I think I'd like to make them even more garlic-y and add either fresh minced garlic or a teaspoon of garlic powder into the biscuit batter.
Ever in search of the Red Lobster biscuit. I usually make another recipe on this site that calls for baking mix (Bisquick). I was out, so I went with this one, and I think its better. But, I did doctor it up some after reading the reviews. To the dry mix -- I added some garlic powder, more salt, double the baking powder, about a 1 1/2 cups of cheese, and some fresh ground black pepper. For the butter topping -- about half the amount of butter, double the garlic, and added some parmesan and parsley. I also used Pam on the baking sheet, since many complained of the biscuits sticking. Also, in my oven (and I used a thermometer) they took more like 15-20 minutes than the called for 12-15. Happy biscuit eatin'! Had with some ham and bean soup. Yes!
I thought these were very good. I was a little hesitant in trying this because of the rating given by the "AVID BAKER, on her way to CULINARY SCHOOL"......We really enjoyed these. Thanks!
This was my first attempt at making homemade biscuits from scratch..and WOW!!!! I did take a lot of suggestions from other reviewers and it came out picture perfect!!! The suggestions I took were: NOT over mixing, Freezing the butter for about 15mins in the freezer and then grating it in; doubling on the baking powder, adding a pinch of baking soda and some garlic powder. They rose perfectly and the taste was amazing, they were the most fluffiest, yummiest biscuits ever!!! (To me even better than RL as it wasn't as greasy) also only made a little bit of the butter garlic glaze and brushed just a tad on it! I already have it planned to where we'll be eating these again at least twice this week, thank you so much Marge and suggestions of other reviewers!!!! I will never go back to mixes!!
i tryed this recipe last night to find out i didn't have any milk so i used 4 tsp mayo and 1 egg.and they camed out delicios i did doubled the cheese like some of the reviewer said i added dried oregano and a pinch of baking soda to the mixture.and it was so delicious Thanks Marge this one is a keeper
My husband and I both agreed this tasted better than that seafood place. Maybe, because they were fresh out of the oven. I did add a half cup more of cheese, and as garlic lovers, we felt the garlic amount was perfect. What a great recipe!!
must have recipe....my family was wondering if i bought them from the restaurant!!!!
I followed this recipe exactly and found that it calls for too much milk. I made these biscuits twice in 2 days, trying to get them right but the first time, the biscuits came out flat like cookies. I reduced the amount of milk from 1 cup to 1/2 cup the second time around and found the dough to be stiffer, less runny, and a much better consistency for biscuits. When I spooned the biscuits onto the baking sheet the second time around, the mix remained somewhat stiff, rather than flattening and spreading on the baking sheet. I recommend reducing the amount of milk if you want to follow this recipe.
Yummy. Very quick and easy to make and they turned out great. Thanks for the recipe! :-)
This is a great recipe, i made a double batch and they were gone in a matter of minutes.
I made a lot of changes to this recipe, but I am sure without my additions, this recipe would have been wonderful. I converted to make a double batch and put half the dropped-dough on a greased cookie sheet to freeze Biscuits for later use (after frozen will put in freezer bags). I used garlic powder instead of fresh minced garlic, also added additional garlic powder to the flour mixture since we are garlic lovers in the household. Also added fresh parmesan to the cheese, and also added parsley to the butter baste. Kids loved it, husband cooking another pan of it right now since he didn't he thought just getting 3 was a tease (they are quite addicting). Biscuits stuck to the pan a bit so using greased pan on the next batch to see if helps.
Now if these were entered into the State Fair and I was a judge, I suppose I'd say they weren't light enough and not fluffy enough. I'd probably say, too, that the texture was off and that they were frankly a little on the greasy side. I'd probably also dock these for sticking to the pan somewhat, making them just a tad challenging to remove. And the one cup of milk called for in the recipe was about 1/4 cup too much - good thing I noticed that from the get-go and didn't dump it all in at once! But I'm not a judge, and these weren't entered at the State Fair. Hubs and I liked 'em a lot - rich, a little crunchy, and really satisfies the "fat tooth."
These biscuits turned out flat. I was unimpressed. I won't use this again. My kids not finishing is not normal. The mix was too wet as far as I could tell.
Very similar to a certain seafood restaurant! Very, Very Good!!!
Used self rising flour, added another 1/2 t. baking powder, Italian seasoning, garlic powder to flour mixture. sprayed muffin pan and divided into 12 muffins. poured the garlic butter mixture over the top before baking. Baked at 425 for 20 minutes. They were brown, beautiful and delicious.
Very tasty. Paired with a spaghetti dinner and they were easy to make and nice and garlicky. I thought they were going to be pretty dense, but they were nice and fluffy.
Looking at other reviews, I did a full TSP of baking powder, 1/2 cup more cheese. I baked on my Pampered Chef bar pan to prevent sticking, results: wonderful biscuits. My DH said they were better than RL's biscuits... Thanks Marge!
I think this recipe is great! And so do my children - they beg for it. I did follow recommendations to add some more cheese, so I added about 1/2 cup more. I also cut down a little on the butter in the recipe as mine seems to bubble out of it onto the baking pan. I added pureed garlic to the batter rather than doing the spread on the top.
5 stars! These really do taste so similar to the famous RL restaraunt. I added onion powder,parsley flakes, and a little garlic salt to the dry dough mixture. Like other reviews state, definately don't overmix. The dough is very sticky and sort of hard to work with, but they came out light and fluffy and declicious! Will definately try these again. I will double it though, these only made about a dozen- and that just wasn't enough to go around!
These are very flat and dense. Judging from past reviews and pictures it wasn't my error. I personally prefer my biscuits flaky and airy. I won't be making these again. The only change I made was the topping which was delicious. I melted 3 tbsp butter and mixed with 1/2 tsp garlic salt and 1/2 tsp parsley. I brushed it on top instead of the butter and minced garlic. Thank you anyway!
I'm giving these a 3 star because my boys devoured them and wanted more! But since I didn't want them to have a heart attack with dinner, I only let them eat two! If it were up to my husband and I, we would only give these 2 stars. I doubled the recipe and was a little freaked out by the amount of butter these called for! When I took them out of the oven they were literally frying in the butter on the pan. I could not get myself to brush any more butter on top since they were already soaked in it, so I ended up lightly sprinkling some garlic powder on top while they were still really hot. They weren't terrible, I just found these to be a little bit too dense and GREASY...not very light and airy like the "seafood restaurant" biscuits. I did two things to this recipe - I added 2 teaspoons of dry basil which kind of kicked up the flavor a little bit and then when I baked these, I put aluminum foil under the pan. This really prevents any overbrowning on the bottoms a makes a beautiful, even colored biscuit. Works great with cookies too! These were ok but not my favorite. Probably won't make them again -- I'm still freaked about the butter!
These were really good, even though I used Parmesan cheese instead of Cheddar, and just 3 Tbsp melted butter (I didn't want to use more than 1 stick of butter for this recipe -lol). Love how chewy-crispy they were, with a good garlic-cheese flavor, yum! Served them with a tomato, fresh chives and parsley salad with basil pesto, herbed scrambled eggs and bacon on the side for a pretty hearty yet balanced breakfast :) Thanks for the recipe!
Excellent, though I did add some changes based on other reviews and my own tastes. I added onion and garlic powders to the flour, added baking soda, chopped chives, extra salt....and parmesan cheese. I will make these again, using a more strongly flavored cheese. Thank you to the other reviewers who mentioned not over mixing...I barely stirred till I had uneven lumps and mine were light as a feather. Thanks for sharing!
Not enough cheese, not enough garlic. A little disappointing.
Scaled to make 6--added garlic salt. Followed others advice of not over mixing and my biscuits did not come out flat. However, they were dense (I cut the butter into the flour mixture with my pastry cutter). Dense and flavorless, would not make again. Did not taste like Red Lobster or Ruby Tuesday bicuits.
I tried this recipe and it was great! My family really enjoyed it.
Excellent! Followed the recipe exactly. =)
I followed the recipe exactly but mine came out as flat as pancakes. They were tasty, but my family laughed at me when they saw them, haha... I baked them on a silpat instead of a ungreased baking sheet, so that's the only thing I did differently but I can't imagine that was the problem.
What did I miss? The dough was soupy-too much milk, I had to add extra flour. They came out more like thick pancakes. Not enough flavor either. If I decide to try these again, I'll re-rate, but probably won't waste the ingredients. Sorry:(
Pretty darn close and pretty darn tasty.
These were awful! The butter cooked out, they were hard, dry. I had to chisel them off the pan.
They were ok...I think next time I will make smaller ones because when I made them they just didn't have the flavour that I was seeking? They were good and I will make them again but with a little tweek here and there.
I added garlic powder to the mix and they tasted great HOWEVER they came out flat and looked like cookies and not biscuits.
I just made these and the batter spread in the oven so they look like giant cookies instead of biscuits!!! Ugggh The batter was too runny
These are really good. I doubled the salt (only needs it if yu are really into salt, like my family!) and added 1/2 cup of parmesan. I also put a little parsley into the garlic butter. Texture inside is just like in the restaurant.
Terrible. A waste of time and effort. :(
These are great! I would not advise brushing butter over them, though, as they are fairly oily without it and I don't think they need the extra flavor (or calories :P). I would just mince/puree the garlic then toss it into the dough.
These were delicious. I followed the other reviewers advice and doubled the baking powder while adding a pinch of baking soda. I used a ton of cheese and added some garlic powder to the batter. The biscuits are moist and cheesy and delicious. I baked 6 in a muffin ttray and the remaining 3 were baked on a cookie sheet. The ones on the sheet came out rather flat. I would not recommend using a baking sheet for this recipe, but a muffin tray. The biscuits baked in the muffin tray held their form and had a good consistancy.
Loved it. Great taste. Was a little difficult to get off the tray after cooling.
I just finished making this recipe and it was ABSOLUTELY FANTASTIC. I did make a few changes that were suggested and they came out very light. I added 1/2 tsp baking soda, used Buttermilk instead of regular milk (I had some on hand), increased cheese to 1 1/2 cups and added the 1 clove minced garlic to the dry ingredients. For the topping used 1/2 clove of minced garlic and parsley for colour. This was simple and fantastic. The key to getting light biscuits is DON'T OVERMIX! Enjoy!
I thought these were good!
These were not good. Which was depressing considering all the high ratings. I followed the instructions and didn't overmix, but they were still heavy and did not taste at all like the Red Lobster biscuits....
I normally make the garlic cheese biscuits on the back of the Bisquick box, but I'm almost out. I thought I'd give this recipe a try, and I had no idea what I had been missing! I loved this recipe! I doubled the salt, added more cheese, and used garlic powder in the butter. They came out great! I used non-stick cooking spray on the pan and had no problems removing the biscuits. Thank you!
these biscuits are amazing!! especially with the butter and garlic topping.. i added an extra 1/2 tsp of salt to the butter topping. i read the reviews and did not handle the dough very much at all. as well, i chilled the butter and using a box grater, i grated the butter into the flour mix; makes cutting it in so much easier! enjoy!
More cheese and more garlic makes this a winner.
I was disappointed in these. Though they certainly looked delicious, they tasted doughy and bland. I could barely taste the cheese in them. With a lot of tweaking I might come up with a good alternative, but instead I think I'll just try one of the other recipes on this site.
Everybody loved these flavorwise, but I found them to be dense and heavy...
These biscuits are really good. However, the cheese in them made it hard to tell when they were fully cooked. I would also recommend using garlic powder or salt as opposed to canned minced garlic.
Added more cheese and topped with garlic spread
These are excellent!
I thought I was safe with all the high ratings, but these didn't raise at all! I had cheese garlic pancakes. The whole batch went into the garbage.
These were horrible. Disgusting in fact. As an avid baker headed for CULINARY school... I am not one to screw up measurements...and followed all instructions. These were bland, needed much more salt, and MUCH more cheese. Stick to "Garlic-Cheese Biscuits" from Cheryl Weeks that you make with Bisquick. THOSE are amazing. (I suggest doubling the cheese and using 1/3 c. water and 1.3 c. milk!)
These were pretty good. Definitely did not taste like red lobster biscuits. I'm pretty sure Red Lobster biscuits are made with bisquick and there is garlic powder & parsley brushed on top. That might help it a little. For some reason, the crust tasted like cheese-its, haha... which was definitely a good thing. These biscuits will taste like whatever cheese you decide to use. The cheese affects the flavor the most...Very good texture! yum.
Fabulous with very few changes. I added the extra baking powder as recommended and garlic in the biscuit dough. Was running short on butter so I used butter flavored Crisco in the dough instead of butter(this also helps them be fluffier and not as dense). Didn't overwork the batter as also recommended and they turned out wonderful. Brushed with melted butter, minced garlic and parsley. Might add a tad bit more salt next time.
Thought it turned out pretty good. The baking tip some of you left really makes a difference. My biscuits have previously been too hard and now I know the trick is to not overmix the batter. I used extra sharp cheddar and added baking soda and garlic powder. I also froze the butter for 10 minutes and grated it like some of you suggested. I taste tested 3 out of the 11 I made so make 2 batches!
I added some extra cheese and put them on parchment paper so they wouldn't stick and they turned out great! I didn't use a whole 1/4 cup of butter to brush them with though.
These are good! I thought they might need more flour, but I left the batter alone and it worked out just fine. More flour might have made them too dry. I think you do need to add a little more salt and a little more cheese than called for; hence only four stars.
Loved these! I followed suggestions from some other reviewers and made these changes: I doubled the baking powder, I used extra cheese (by about 1/2 cup), I added 1/2 tsp of garlic powder to the batter, and I put the butter in the freezer for 15 minutes before making the biscuits and grated it into the flour mixture. Turned out great! I may have to play with the temperature on my oven because they were very brown on the bottom after only 12 minutes, but that should be an easy fix.
These were incredible. After reading the reviews, I doubled the baking powder and added a 1/4 tsp of baking soda. I also was sure to grease the pan. They were incredible and I'll be making them again and again. Thanks for a wonderful recipe!
These were not good. I make a lot of biscuits for my family & thought I'd try something different. Big mistake. They didn't rise & were very dense... hockey puck like. I did not over mix, that was NOT the problem. I use "baking Powder biscuits II" from this site. They are great with a handful of cheddar & a clove of garlic added to the batter.
These taste pretty good and are simple to make. However, they were somewhat greasy and stuck to the baking sheet to the point where I had to cut them off with a knife. Next time I will bake them on parchment and cut down on the butter. Thanks!
These were really good! I've made them twice, once as is and once with some changes. They were much better after adding some garlic to the dough and doubling the salt. I also added a lot more cheese because...well I love cheese! They baked kinda funny but I think that was my fault as I have never baked biscuits before. I will try again with this recipe as it tastes wonderful!
Wow! Just made these for our upcoming camping trip and they are amazing!! I am not very good at baking and found these to be very simple. I followed other seasoned baker's reviews and made sure not to overmix the batter. I also took another reviewer's advice and froze then shredded the butter into the flour. It made it much easier to combine. I doubled the salt and used a garlic/herb shredded cheddar. Try these, you will LOVE them!
YUM!!! I made these tonight - at the very last minute - and they were great! I had a beef stew simmering on the stove & when it had about 20 minutes to go I thought "I want biscuits with this!" So I found this recipe! I'm SO glad I did! It now has a permenant home in my recipe box. I used 1/4tsp garlic powder rather than minced garlic - I wanted more of a 'punch'. And I feel you can never have too much garlic!! Thank you very much! These were wonderful biscuits.
Made it exactly like the recipe says too. These are awesome! We only made one recipe the first time and next time we swore to double it. Only make as many as you will eat because they aren't good left over....that is if you have any left over. We've made it enough times that we have noticed that it is much better if you use sharp cheddar.
Very good. I totally wasn't able to enjoy a full one. My family scarfed them up soo fast. The germlins! I totally will take to the others suggetion and add some Old Bay seasoning to it next time. But in a quick fix...thank you. We liked.
These were just like Red Lobster's biscuits. They were really good!!
something went terribly wrong. They were heavy and hard on the outside like hockey pucks, but not done on the inside
I rate five stars with the alterations i chose to try before trying the original recipe. I used 1 and 2/3 cup of flour, 1 tsp of salt 1 tsp of baking powder 1/2 tsp of garlic powder, 1/4 cup and 1 tbsp of butter (chilled in freezer for a few minutes before cutting into dry mixture) and 1 cup of milk also chilled and 1 1/2 cup of cheese. Chilling the milk and butter makes the biscuits very fluffy and tasty not hockey puck like at all. Good Luck
Yum, yum, yum! So easy and quick, we loved them. We only had moz and parm cheese so subed with those and it was really great.
They were delicious. I wanted to lower the fat just a little and reduced the butter to 4 Tbsp. I added a diced green pepper and substituted 'jalapeno flavoured' cheese. I also left off the top coat of butter. 1 tsp of garlic powder could be added to the mix if you like garlic. We loved them so much, the biscuits are all my husband and myself ate for lunch!
Wow! These are great & not difficult to make at all! I made some of these to add to the gift basket I made my sister for Christmas. My sister just moved into her first house and doesn't really know how to cook, so I printed the recipe for her favorite dish (linguini & clam sauce) included all the ingredients, lined the basket with a nice kitchen towel & all the necessary utensils. The bisuits were a wonderful addition since she would never have made them herself!
Very very good. Baked for 20 min on a ceramic pan, had excellent "crunch" A bit greasy, but less cheese / butter next time will fix that.
OH MY GOSH - these were an INSTANT family favorite for all 8 of us. Hubby wasn't home and I litrerally grabbed the last two (from a tripled batch) out of the mouths of two of my children so he could have the experience when he got home. My changes due to lacking some ingredients and I think I will always do it this way as they were absolutly perfect -- used mozza instead of cheddar. Instead of minced garlic we used a garlic/herb mix with the melted butter to baste on at the end. It's one that is a premade mix for garlic bread so it is garlic salt - parsley - Parmesan, so it would be easy to whip up from scratch also. It was amazing. I would absolutly NOT skip the basting of the butter/garlic - I think it's what made them so fantastic! And - butter. My mother always told me margarine will always work instead but i've really come to believe she was saying this only to save money and it's really not true. Some things - many things - have just got to be butter.
We had mixed feelings on these biscuits. The picky 5-year old loved them, my 7-year old, who will usually eat almost anything, did not like them at all, my husband said they were OK and I finished half of one. The alterations I made were using less butter on top after baking and baking these on a parchment-lined sheet. When I took them out of the oven, there were little puddles of butter surrounding each biscuit. This is why I used only a little bit of butter to brush on top. They were just SO greasy, I could barely eat mine. Thanks for posting but I won't make this one again, just not for us...most of us, that is :)
They cooked on the outside and NOT on the inside. They never rose or got fluffy.
Mine turned out flat, not sure what happened.
OMG!! these are so good =) excellent! they are similar to the ones from Red Lobster but even better =) i did how ever make some substitutions.. i did half mozzarela and half cheddar cheese and instead of using minced garlic i used garlic salt.. they were deliciuos i will def be making these again =)
Tastes sooo good! I did change a few things though. I use baking soda instead and light cream instead of milk. I also opted to not melt butter and mince garlic, rather I added garlic powder to the biscuits. They are so light and flakey and I baked them at 400 degrees to cook the insides as well as get a golden brown top. I could eat a ton of these!
Just made these and they are delish, even I like them and I'm not a big fan of quick breads of this sort, I prefer my gluten yeasty and crisped. I had to make a few changes to suit our tastes. First, I didn't shred the cheese, I cut it into little chunks, I figured they'd be less likely to get lost in the biscuity flavor that way. Second, I subbed 1/2 cup of whole wheat for the AP, I love the taste of all purpose, but whole wheat doesn't leave me feeling bloated. Third, I used a combo of plain yogurt thinned with milk, I think these biscuits needed the sour flavor boost. Fourth, I didn't make them into drop biscuits, I prefer a more formal look for my biscuits so I rolled and cut them into hearts and stars (!FANCY!). Last, once I cut the dough and plopped them onto a cookie sheet, I slid them straight into the freezer. I think allowing the butter to cool down after all that manhandling, makes the biscuits fluffier. Mmmm good!
I used Biscuick and 1.5 cups of cheese. My guest enjoyed them but I thought they needed more of a bite .... garlic probably would help. This recipe just didn't wow me .... I probably won't try these again ....
Easy, tasty and scalable.
I tried these twice. The first time they stuck to my nonstick pans. The second time, I sprayed a muffin pan with baking spray and they came out very easy. They were not light and fluffy like regular biscuits, but they were so good, we ate them all that night.
My husband ate NINE of these last night! Followed the instructions exactly, except baked them on 350 F for about 20 minutes. They were a real hit, and I loved having a from-scratch, preservative-free (no baking mix) recipe for these. Thanks!
These biscuits are awesome. I used 1 1/2 cups of cheese, and added a bit of baking soda with a little more baking powder than called for. since i didn't want them to look flat. the first batch i made came out good/very good. i got busy doing something, so after 2 hours of the dough sitting there, i came back and finished baking them. now these after sitting for a while came out PERFECT!!! the look of them was beautiful, like a smooth biscuit. not rocky looking like the first batch. You must try them. u'll love them. my whoole family was amazed.
do not repeat
Great easy biscuit recipe. This will become a staple in our home.
So good and addictive.
Didn't turn out the way I was hoping... turned out flat and hard...maybe shouldn't spray pan with oil?
This only made 9 biscuits for me, they were good but not as good as you-know-where!
AWESOME!! These biscuits are so so good!! My family thinks they are better than Red Lobster! I would give them 10 stars if I could!! I added a little extra salt (1/4 tsp) and 1 tsp of garlic powder to the batter. YUM YUM YUM!!!!! Will defiantly be making these again soon!! Thanks, Marge!