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Added April 05, 2005 | Recipe #115433
Showing 1-3 of 3
on November 08, 2010
Oh my gosh, yum!!!! A perfect combination of herbs, and the garlic butter is soooo good with them! I subbed half the flour for white whole wheat, and used soy milk instead of dairy, with great results. I also didn't melt the margarine for the garlic butter -- just mixed the garlic powder into soft margarine and left it spreadable. They are now my new standard for serving with creamy potato soup. Thanks for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 15, 2007
We loved these biscuits! My Great Uncle Emil Placek (a Czech who married my Irish Great Aunt Loretta Sullivan) taught us the wonders of using caraway. This was a new & happy one for me + I adore garlic. Yum! I made them for Sun brunch & served w/bacon & Rosie's Eggs Mexicana-Chile Casserole by cookiedog to admiring smiles from my DH. I do so love it when that happens. Thx for sharing this recipe. It is a keeper for us.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 04, 2006
Good golly these are so good. I made another bread recipe recently that had caraway seeds in it and didn't care for them, but in these biscuits they were perfect with the hint of sage. The texture of the biscuits was perfect, crisp on the outside and light and fluffy on the inside. The addition of the garlic butter just put this little baby right over the top. Just wonderful. Thanks for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (37 g)
Servings Per Recipe: 16
The following items or measurements are not included: