By cookiedog on January 05, 2009
"Squat little biscuits but none the less delicious. Serve these for breakfast or anytime you want some comfort. From Ina Garten"
Serving Size: 1 (818 g)
Servings Per Recipe: 1
"These are very delicious and easy to make. Baking isn't my thing, so I'd never tried to make scratch biscuits before. The instructions were clear and easy to follow, and these came out soft and flaky and crunchy and flavorful. I added rosemary and used most of the dough as chicken pot pie crusts, but I did make 4 biscuits with the leftover dough."
"Wow, are these ever good! I scoop these right out of the bowl as opposed to rolling them out and they come out crunchy on the outside and light and flaky on the inside. Be sure to use Kosher salt, or adjust the salt amount down if you use table salt. I have added a bit of garlic powder as well with good results. Also, I don't salt the tops, and I use an extra sharp Tillamook Cheddar. These are freezer friendly, I double the recipe, get them ready for baking and freeze. Then pull out as many as you need and bake from frozen, same recipe timing. Yummm! Thanks for posting, cookiedog."