Very good biscuits! I used all white flour, otherwise made as directed. I made my biscuits a little large so I had to cook for about 12 minutes. Great with soup, I think they'd be great with pasta too - thanks for sharing the recipe!
These were okay, a little bland.
Wow, these are very, very tasty little treats! They were wonderfully quick and easy to make and tasted just scrumptious. As suggested by momaphet I too left out the sugar, which was perfect for me as I dont like my cheese biscuits sweet. Instead of asiago cheese, which I didnt have on hand, I used some tasty gouda, which went well with it. I also sprinkled some of the cheese on top to get a nice crust, but that wouldnt have been necessary. Made the full recipe, but only got 5 biscuits, maybe because I made them quite big (7.5 cm in diameter). Thanks so much for sharing such a wonderful recipe, Jess! Ill surely make these often again!
I love biscuits and I love cheese so how could these not be good together?! These are very tasty little biscuits that were quick and easy to make, which makes them a winner in our house! I used all white flour and parmesan in place of asiagio. The one thing I would change would be to leave out the sugar, as little as it is, I didn't like the hint of sweetness in my biscuit. I cut the recipe in half and we ended up with six biscuits about 1" x 1 1/2" rectangles, which made 3 servings (the recipe says 10 biscuits, 10 servings - who eats one biscuit?). I baked these a little longer then I should have because I wasn't paying attention - they didn't burn but were definitly on the toasty side, and we really like them that way - it's like the brown crusty cheese on a casserole or pizza. This would make a fabulous appetizer with a small slice of ham and a dab of dijon. My DH has asked that I make them again tonight to go with our left overs (he took the 3rd serving to have as an afternoon snack). Thanks Jess for sharing your delicious recipe. Made for Please Review My Recipe Tag March 09.