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The Trouble with Biscuits

Jan
10

Nearly four years ago, I experimented with a recipe to reproduce the “Cheddar Bay” biscuits from Red Lobster. I love those biscuits, but it’s extremely rare for me to go out to eat, much less to a Red Lobster. I came up with a delicious, flavorful drop biscuit that was everything I wanted it to be. It became my kids’ favorite biscuit recipe, hands down. When I fix these biscuits, after I take them out of the oven and am getting the rest of dinner together, I will find my kids gathered around the pan of biscuits stuffing their faces. There is no other biscuit recipe I make that elicits that kind of biscuit response–unbridled attack on the pan. They’ll eat them up like candy. No added butter is needed, making it even easier to eat them up like candy. They’re already bursting with moist buttery, cheesy goodness.

Recipes I share on this here little ol’ blog thing are just that for the most part–my family’s favorite recipes. Sometimes I like to do recipe experiments, trying new things or old things or things I’ve never heard of before, but mostly, it’s just my family’s favorite recipes. There’s one of me and many thousands of you, so I wouldn’t expect every reader to love every recipe, but I’m certainly not out to get anyone. I don’t share a recipe unless I really like it. Sometimes, I get negative comments, and that’s okay. I don’t stop people from posting negative comments on my recipes. Have at it. But for some reason, this particular recipe has generated some of the most strident comments I’ve ever received on a recipe. (Ongoing, despite the fact that this is one of my older recipes that’s been on my site since 2009.)

Here’s one:

Hi, I just wanna say that I’ve tried making this recipe THREE times and I can wholeheartedly say that this is a terrible recipe. I’m an experienced cook and baker, have been cooking and baking many years, won cooking competitions and all that jazz. I have never, EVER, dealt with a recipe just to be made very disappointed for three times. It’s so bloody runny! It couldn’t hold its own when I scooped it onto the casserole dish. And when it’s done baking, once I bite into it, the texture is horrible! Like an underdone spongy shortbread. So bad to the point of being disgusting. The flavor wasn’t disastrous, but the texture was just.. Tsk. I’m lost for words. I followed this recipe to the T. Yet even after experimenting on the 2nd and 3rd attempt where I tried using less milk, chilled the batter before baking it, etc etc. Nothing works. Thanks so much for wasting my time.

And another:

This is the second time I have made these biscuits, following the recipe exactly. They have (again) turned out as a runny greasy batter, rather than a biscuit dough. I used bisquck baking mix this time and added 1 more additional cup of mix until it resembled tradional dough. I am not a beginning cook, I am a sixty plus granny who has been cooking since I was 12, I am considered a great cook.
Your recipe needs tweaking especially since you are portraying yourself as some kind of a domestic goddess.

First, at least one person is going to leave a comment on this post telling me I shouldn’t respond to negative comments. At least one person is going to email me slapping my hand for “calling out” the commenters, and possibly at least one person is even going to call me to say the same thing. (Yes, people find my phone number.) The comments were left voluntarily and publicly on my very public website. I don’t know their real names, but I’m not even using their usernames here (though you can find them by looking back at the original post here where you can see the comments as they were posted). I get comments that annoy me sometimes, but nothing annoys me more than being told what I can or can’t post. Most of the comments I get here make my day, so that’s just the way life is, you take the bad along with the good, and this website has brought so much love into my life from readers that I can’t complain. Sometimes I am flat bowled over by the kindness and generosity of you who read this site. Yesterday, I was feeling slightly irked when I went to the post office. I checked my box and there was a sweet card from a reader who had bought three jars of my apple butter last fall. She included a check for $15 saying it was so good, she felt I had undercharged for the pints and wanted to pay more for them. (Thank you, Marie.) It came at a good time when I was feeling, as I said, slightly irked, reminding me that the goodness of people always far outweighs the bad.

A lot of times, I will completely ignore negative comments, but in this case I’m going to respond for two reasons. One, because it entertains me to do so, but primarily because this is a great recipe and negative comments such as these can lead people to think they shouldn’t try the recipe, that something is wrong with it.

There’s nothing wrong with this recipe. Since 2009, I’ve made this recipe countless times. Measured and prepared as directed, it results in a delicious biscuit. An individual may prepare this recipe and not like the result, but the result is as intended nonetheless. I can’t guarantee that any individual will like a recipe just because I do, but that doesn’t reflect on the recipe but on individual taste.

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How to make Ultimate Cheddar Bay Biscuits:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk

Note: If using a baking mix, replace first 5 ingredients with 2 1/2 cups baking mix.

Place first 5 ingredients (or 2 1/2 cups baking mix) in a large bowl. Add cayenne pepper and garlic powder. Work in the butter with a pastry cutter. Stir in cheese then add sour cream and milk. Scoop biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Or other type of pan with an edge to it–if you use a flat baking sheet, butter sauce will spill down into your oven.)

Topping

6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt

Melt butter. Stir in garlic powder, parsley, and a dash of salt. Spoon half of topping over unbaked biscuits. Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest of the topping over them.

*Your baking time may vary due to the size you scoop your biscuits. When I make this recipe, I make 20 biscuits in a 9 x 13 pan.

If 20 biscuits is too much, of course you can cut the recipe in half.

Now let me point out an obvious fact–this is a drop biscuit recipe. It is meant to be scooped by the spoonful into the pan, not patted and rolled out and cut. That said, it does not yield a runny dough. Let me demonstrate.

I use my homemade Quick Mix. Here it is measured out exactly to 2 1/2 cups (with the recipe printed out from Farm Bell Recipes).
IMG_6482
You can use another baking mix, or you can make the recipe from scratch if you prefer, using the directions. Cut in the butter.
IMG_6484
Stir in the cheese.
IMG_6485
Add 1/2 cup sour cream and 1 1/4 cups milk–here you see it measured out.
IMG_6486
It makes a moist dough, but not runny. See how the dough stands up on the spoon.
IMG_6492
First biscuit plopped into the pan, holding its shape.
IMG_6495
Ready for the oven.
IMG_6497
Out of the oven–use whatever means necessary to hold back the kids because you can forget about what else you made for dinner, all anyone is going to care about is the biscuits.
IMG_6500
Now, I could go on to address the more entertaining features of the above two comments. One stated that she tried the recipe three times (apparently without learning anything) and the other one stated twice, all the while assuring me emphatically that they are fantastic cooks. But what is probably more entertaining is the FERVOR of the comments, leading them to deride me as a so-called domestic goddess and sarcastically thanking me for wasting their time. (Did I make her try the recipe three times?)

That is the trouble with biscuits–but also the peace that is within them. Biscuits are SIGNIFICANT. Forget about world hunger, warfare, and tragic disasters, we’re talking biscuits here! IMPORTANT STUFF. If you dare to post a BISCUIT recipe that doesn’t suit someone, they’ll take your head off.

And while that is mostly ridiculous, there is also something soothing in that fact. No matter what dire events are posed in the world today, biscuits still take us straight to the beating hearts of our lives. A good biscuit is home, safety, love, and comfort all rolled up in one buttery, flaky little package.

So go ahead, beat me over my biscuits, the more for me and the kids. I’m just glad you think they’re important.

See this recipe at Farm Bell Recipes and save it to your recipe box.


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Posted by Suzanne McMinn on January 10, 2013  

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  1. 1-10
    6:48
    am

    Ha! Those two deserve store bought in their cases, lol. ;)

  2. 1-10
    6:59
    am

    I enjoyed this post thoroughly! Need to make those biscuits tonight.

  3. 1-10
    7:05
    am

    I have made this recipe countless times. It has become one of our family favorites! Comes out perfectly every time. Thank you for sharing it!

  4. 1-10
    7:07
    am

    Yum! I can’t wait to try these. I am not an ‘expert’ biscuit maker. So any issues I have, will be my own. :lol:

  5. 1-10
    7:34
    am

    Wow, I know what I am making for dinner tonight, seriously! Thanks for your post. I had my first experience with someone writing a nasty comment on a public forum a few weeks ago. It feels like a slap in the face. My sons were in the room and I told them and they said ‘welcome to the internet’. It is so amazing what a person thinks is ok to post about someone when I’m pretty sure they would never say such a thing in person. Oh and by the way, I wouldn’t call you ‘a domestic goddess’ you are just a smart woman, who has worked hard to find her place in the world, and has made it possible for a bunch of strangers to come along on a little of her journey. Thank you for that!

  6. 1-10
    7:37
    am

    When I saw this recipe posted some years ago, I thought, man that looks good. So I made the biscuits. And I didn’t like them. They turned out fine, like a biscuit indeed, they just weren’t to my taste.
    So be it.
    Not everyone likes all things. So I didn’t make them again, no harm no foul.
    I really enjoyed this post, it is funny how people blame others for their misgivings. Biscuits were fine, just not to my liking, so I was smart enough to find a different one more suited to me.
    Keep the favourites coming Suzanne…some may become mine, some might not. C’est la vie!

  7. 1-10
    7:46
    am

    Wow, I don’t understand what they did wrong. The ratio of dry to wet ingredients is almost exactly what the ratio is of my no-knead bread and that is “scoop-able” – as in I put a little extra flour into them as you shape the dough enabling the dough to HOLD a shape. But the no-knead wet dough looks a lot like your wet dough! And that ain’t runny by any means! So it’s operator error, ingredient error or both. I’m wondering what kind of flour you and they are using, how they are measuring it and what the local humidity to them vs you are.

    I found that my Artisan Bread in 5 recipe was too dry using their measurements. I’ve been making bread for MANY years and it just wasn’t working out “right”. :bugeyed: I checked and rechecked that I was measuring “their way” (scoop but not pack the cup instead of using a spoon to gently scoop the flour). But I was using a different flour than they use. When I switched to THEIR flour, it worked out just about, but not quite right. So, I had to tweak it a bit for my location. It gets very humid here. Any flour kept in a bag vs closed container, will pick up some of that moisture and tend to “clump” more, making one cup denser than one cup of “dry” flour. Once I adjusted the recipe to MY location so as to account for the humidity AND used their flour (which has a higher protein level than the regular brand flours – I checked), it’s a keeper recipe. So..I use 1/2 cup less flour and their King Arthur Flour and I’m good to go. More expensive than the dough boy or the medalist’s flour, but tastier! If you’re using biscuit flour – Martha White or White Lily (lower protein than regular flour – I checked the lable) and they’re using bread flour (higher protein than regular flour) then there’s going to be a problem with the biscuits. Regular flour should do it for either bread or biscuits. However, as I found out, there CAN be differences that show up in “regular” flours if one flour is more of a “specialty” flour.

    I’ll have to make these biscuits as ya don’ flung a cravin’ on me, Woman! :yes:

  8. 1-10
    7:49
    am

    I use all-purpose flour and a variety of store brands and have always had the same result. I don’t use any special bread or biscuit flours.

  9. 1-10
    8:03
    am

    I am intrigued by the commenter’s remark that he/she scooped them onto a casserole dish. Biscuits do not bake as well in a casserole dish as they do in a metal pan. I wonder if that might be part of the problem?

  10. 1-10
    8:06
    am

    Oh, I haven’t made these for a while and they are one of my family’s favorites. I’ll make them tonight! Never had a problem with them, and I use a gluten free baking mix, which doesn’t always convert well.

  11. 1-10
    8:08
    am

    But Rah, she is an expert cook, we should not question her methods, LOL.

  12. 1-10
    8:33
    am

    Suzanne, you are my hero. Thank you for posting this! I would never prapport to call you a domestic Goddess–as I am the domestic Goddess :sun: :happyfeet: :shimmy:

    I am just shocked at how incredulous people are especially when this is YOUR blog. Would they ever speak to you like that face to face???? Anyway, your blog is wonderful and I love reading all the stories. It makes my day to catch up on CITR. Thank you for the courage to write every day and share with the rest of us!!

  13. 1-10
    8:38
    am

    It never ceases to amaze me how fast the Internet can turn into a playground full of ‘mean girls’. I had some mean girls attack me when my blog first came out because I had dared to use the words, ‘tea’ and ‘duchess’ together in my title. They did this apparently because THEIR friend had already called herself Tea Duchess. Some sort of lady committee had formed (as they oddly do), that I was not aware of, and this committee had decided no one else in the blog-o-verse could use ‘tea’ and ‘duchess’ together in their title because their friend had.
    It’s crazy what people ALLOW to bother them. But you are right. Baking, for some reason, is a sacred thing.
    I’ve had people give false ingredients to me when asking for a recipe (why not just say, ‘no’ if you do not want to share your recipe?)
    Comfort food and quickly turn into contention food! lol
    Oh, well. Crazy is as crazy does and if the recipe pleases you, and obviously it does, these ‘expert’ cooks obviously did something wrong and kudos to you for a classy, ‘I told you so’ baking demo.
    I’d love to know how many readers will be making this recipe this week as a result of the post?
    Love you, your blog, your kids, your animals and your recipes. I can hardly wait for your book release.
    Hope your day is great!

  14. 1-10
    8:50
    am

    I am glad you got those complaints, because this is the first time I’ve seen the recipe & it looks delicious!

  15. 1-10
    8:51
    am

    I have made these several times and have had special requests to bring them to dinners out. They’re absolutely delicious with a bowl of chili. But I have made recipes out of Canadian chef ,Anna Olsens baking recipe book, that have NOT turned out. I have watched her make these wonderful baked desserts on Food TV . I go to make them, and I’m very disappointed in the results. I’m sure it’s me and not her even though I’ve been in the kitchen 36 yrs. I have also had that happen with Martha Stewart recipes. And like someone else suggested ,there could be different reasons for this. I feel sad that people feel the need to blame the creator of the recipe.

  16. 1-10
    9:14
    am

    Ya know, I have just never figured out why some peopel feel the need to be just plain out rude! My mamma always told me that if I didn’t have anything good to say, then don’t say nothin’ at all. Apparently those two weren’t brought up that way? Great post Suzanne! :)

  17. 1-10
    9:21
    am

    Yeah,,,,gotta love those who are “Great Cooks” hahaha,,,welp,,My Monster in Law,,,God love her:: ? :: is one of those “Great Cooks” she has been cooking since she was 12, left home and got married; ya know that story I bet:::any who,,,that woman can’t flipping boil water! kid you not::: I could post stories on here that would make your toes curl:::no kidding:::lol,,,,CHIN UP my blogging friends:: those that are nasty,,Just really know:::they are NOT “Great Cooks” but live in a alternative portal universe where people just LOVE their grub::::ick,,,Guess what I’m making for dinner tonight Suzanne,,,in your honor:::why your biscuits of course! Cause we love em!!!!!along w/ the kids, animals, family, neighbors, bugs, recipes, directions on “how to” Good Golly,,,just everything::were all secret stalkers ya know,,,,or we would not keep coming back on a daily basis:::hee hee
    Sandy

  18. 1-10
    9:25
    am

    I’m in agreement with the other commenters. I have learned so much from you and look forward to each post. Today I’m making chili and this will be a perfect addition. Also, thanks Rah as I would have used a cass. dish as I’ve always put drop biscuits directly on top of whatever I was making. Learn something new everyday here at CITR

  19. 1-10
    9:36
    am

    I wonder if the “experts” are using margarine instead of butter. I mean, they must have substituted/mis-measured something, right? And I can’t imagine making something over and over and over if it doesn’t turn out right. Duh…. They must have a lot of time on their hands. I agree, it is shocking what people will say online that they would never say in person. Manners people, manners – they ALWAYS apply.
    Have a great day everyone…! :wave:

  20. 1-10
    9:42
    am

    They could of commented on asking what did I do wrong. And maybe you could of helped figure what they did wrong. I agree with the other post that is someone doesn’t have something nice to say then don’t post… I appreciate all the post and the recipes you do, and the recipes and post from other viewers. I made whiskey apple butter this Christmas for gifts and everyone loved them. So a big THANK YOU TOO YOU!!!!!!!!!! :happyflower:

  21. 1-10
    9:46
    am

    Suzanne,

    I do want to try these, had missed the recipe before, so thanks for reposting!

    My question was going to be if you meant soured cream or cultured sour cream? The image is pretty clearly cultured sour cream which I rarely buy or have on hand. On the other hand, since discovering ganache, I almost always have liquid cream in the fridge. I’ll have to see if I can turn what I’ve got into what’s needed?

    I’ve been cooking since I was a preteen, as I was raised by my widower Dad. My DH is the biscuit maker in this house, so if I eff these up, I’ll blame me — not you. They do sound yummy and I have the ingredients for chili or maybe with albondigas soup instead?

    Hmmmmmmm.

    [Thanks again!]

  22. 1-10
    9:51
    am

    These are made with regular sour cream from the store, the thick kind. Can also use homemade, if it’s a similar consistency.

  23. 1-10
    10:01
    am

    That’s telling them Suzanne. There are people that never give a thought of hurting other people feelings. It’s not like they had to pay a lot of money for your recipe. I have made recipes out of cookbooks that didn’t turn out right, and never has it crossed my mind to write the author to complain.

    I love reading your blog, the recipes, the stories, and the pictures. If your book is half as good as this post it going to be a winner. I read your blog everyday and enjoy all of it.

  24. 1-10
    10:10
    am

    This post is why I read your blog every day, even if you are busy and don’t post, I re-read other posts.

    You are REAL, you have MOXIE, and you won’t be bullied by 60 year old grannies who deem themselves fantastic cooks.

    Aren’t people so interesting? Entertaining, they are!

  25. 1-10
    10:16
    am

    I am reminded by this post to ask you, why don’t you write a COOK BOOK with lots of photos and instructions? I would be first in line to buy it (57 year old grannie, so-so cook)!

    I know your other book is coming out soon, and I will certainly buy it (or Kindle it if possible), but a cookbook would be the BOMB!!!

    :woof:

  26. 1-10
    10:21
    am

    I once had somebody tell me a soup recipe was too “soupy”. Hmmmm. LOLOL! I am sorry the recipe did not work for them, as it looks very good – too dangerous to make actually LOL. I agree though there is a way to say something constructively when something does not work out for you. I have been cooking forever, I have won awards and contests etc. and I still make mistakes. Not long ago I accidentally doubled the butter in a cookie recipe and ended up with a cookie sheet filled with liquid goo. It happens.

  27. 1-10
    10:22
    am

    I forgot to mention: The definition of insanity is to do the same thing over and over and expect a different outcome. If you follow a recipe to a T twice and it doesn’t work out, try number three ain’t looking so good before you even start ;).

  28. 1-10
    10:26
    am

    Cannot believe what some people will do or say! My grandfather (I miss him so!) would always say “If you can’t be nice, don’t be at all”. Don’t ya love it? I just want you to know how much you mean to so many of us…a laugh and a sigh, everyday.

  29. 1-10
    10:53
    am

    Suzanne, I want to make these biscuits, but I’m afraid I’ll drool while making them and they’ll be inedible.Will that be your fault or mine?Geez……..Some people………… :whip:

  30. 1-10
    11:00
    am

    I have used that recipe many many many times, and it is a favorite here too and I have never had a problem with the texture pre/post baking. It is a great recipe! Your biscuit subject came at a great time though. I’ve been trying to make a light and flaky (regular, no add-ins like cheese, etc) biscuit and am not having a lot of luck. It has become an obsession :-) I’ve tried the angel biscuits, but they aren’t exactly what I’m looking for. I think I am trying to come up with a pillsbury grands type recipe. The other day I tried two different recipes… I have so many biscuits still left, I think my family is going to ask that I stop making them!

    Anyway… I love all the recipes I have tried from you and I sure thank you for sharing them with us.

  31. 1-10
    11:05
    am

    I would love to try your recipe. We love biscuits. In fact I’m pretty sure if my middle son were to hear about these he’d demand I make them. He is all about cheesy breads of any sorts.

    I wonder if these experienced bakers took into account their environs? I used the live in the dry desert and sometimes I’d have to add a little bit of liquid. Now that I live in the midst of the rice fields, I find I hold back a little. My father taught me that sometimes you have to make small adjustments to the recipe and that is perfectly fine. I’m experienced enough to know that flour can absorb water from the very air and to know what I want from a biscuit recipe. :)

    You are correct though, I do look at people’s reviews and tend to make a decision on them. Sometimes I’m awake enough to realize that the comment is not all that is kosher. But I admit when I get to browsing recipes, I’m not all that awake. :lol:

    Thanks so much for the recipe!!

  32. 1-10
    11:07
    am

    Some people are just too funny for words.

  33. 1-10
    11:07
    am

    One thing that really irritates the stuffin’ out of me about the internet is that it takes away good manners at times! I was taught to be polite unless you are provoked and then as a good southern girl it is okay to kick their butt :-)
    I have tried these biscuits twice. The first time I goofed with my ingredients and they were little bricks…….my fault. The second time they were delicious little nuggets of wonderfulness!
    Manners should ALWAYS come first ladies. If you wouldn’t say it to someone’s face, don’t say it on the internet. And ….to expand on that if you don’t have something nice to say then it is best to be thought a fool than to open your mouth and remove all doubt!

  34. 1-10
    11:12
    am

    I would not put too much stock in what someone else says.. If the recipe works for you (and no doubt many others), then it’s all good. And,.. anyone who tells you what a wonderful cook they are is riding for a fall anyway. If a recipe doesn’t work for someone, most wonderful cooks would tinker with it to suit themselves.. Have a good day!

  35. 1-10
    11:49
    am

    We make a similar but easier (to me) version. Really just thrown together. I use self rising flour, a suitable piece of butter or lard worked in. Add a lot of cheese & milk gradually till it’s the texture of yous. I love the idea of the cayenne pepper & will try it next time. They always turn out great & I use the same butter, garlic, parsley mix to put on the baked biscuits.

    I think biscuits are one of the easiest things to make except that I can’t make the hand squeezed “cat heads” Mama made just about every day. Maybe these “expert” cooks don’t understand to stop the liquid before it gets too “soupy”. Humidity has a lot of effect on flour but even when I sometimes get these a little too wet, they’re still good. Never had any complaints–too busy chewing!!

  36. 1-10
    11:49
    am

    Doesn’t anyone else think those two are trolls? Is that the right term? People who make ugly comments just to get a rise out of indignant people who take them seriously, and to increase the number of comments on a blog?
    I can see it being someone’s idea of fun(ny). Because I recently taught Middle School and High School. I no longer do, largely due to behavior.

  37. 1-10
    11:51
    am

    “I’m just gald you think they’re important” Well said! :happyflower:

  38. 1-10
    11:54
    am

    BTW: The biscuits look amazing. I always love the step-by-step photos. I am not a good cook and they help me know what the recipe is supposed to look like at a particular stage. :happyflower:

  39. 1-10
    12:13
    pm

    Ha – so funny. All this does is make me want to try these biscuits myself! Sometimes people think they can cook and follow directions, but in reality…?

  40. 1-10
    12:24
    pm

    You know…IF they were the excellent cooks they claim to be, they would know how to adjust the recipe to work for them. If you make it three times and don’t know what adjustments to make, then you are not the great cook that your mind thinks you are. :lol: I have not made these, but I have made several other things from this site and they have all been wonderful. Can’t imagine this one would be any different. :sun2:

  41. 1-10
    12:25
    pm

    THANKYOU for making my day Suzanne! I have felt down in the dumps for 2 weeks now and you finally lifted it. THANKYOU. As soon as I get some sour cream I am making some buscuits. To each her own, I am sure they will be fantastic. Have a glorious day! :sheep:

  42. 1-10
    12:27
    pm

    Ok Suzanne. You have done it again. I have to try these tonight. I look forward to reading CITR every day and love all of your stories and recipes. I am so sorry that people feel that they have to hurt others with rude comments. Keep up the good work. We love you. :hug:

  43. 1-10
    12:34
    pm

    I LOVE these biscuits and they have become our family favourite as well. I do not claim to be a fabulous cook and these turn out EVERYTIME I make them. I have also used the Quick Mix for many more things and just recently posted your recipe for Tea Biscuits on my blog! So weird that anyone would have trouble with this. You always give good tutorials on all of your recipes and crafts! Suzanne, I love reading your blog and your love of farming and animals – oh, and chickens too! Keep up the good work!

  44. 1-10
    1:14
    pm

    I have been instructed to tell you that Cousin Mark says, “Hey, these biscuits are suspicious because they have not been taste-tested by the Slanted Little House Testing Committee. A batch should be delivered to the old farmhouse for review!”

    [Duh, he doesn’t remember that you have made these for us before.] They were DELISH!

    Love ya!
    :hungry:

  45. 1-10
    1:32
    pm

    Reminds me of the lady who thought you shouldn´t try to be a farmer when one of your baby goats died. Because she was a farmer but you were just “playing at”. You´re a farmer, and a cook, and a Mom, and…. and don´t take no s…from anyone who says differently. Besides, its fun to read when people are just plain nasty.

  46. 1-10
    1:46
    pm

    Now I have ANOTHER recipe that I can’t wait to make, once this baby’s born and I’m off bedrest. This poor child is going to spend his first six months in the kitchen, watching his mama cook and feed her face, that’s what.

    Love your blog; I’ve learned so much here! Those two trolls need to have their internet commenting privileges revoked until they’ve had a crash course in good manners. Possibly with a side of remedial kitchen chemistry as well. I may not be in the “55+ and granny” category yet, but I know better than to blame my failures in the kitchen on recipes when said recipes have been tried and tested by others.

    A funny anecdote – I have a friend whom I’ve taught how to cook that is amazingly smart (she’s got a doctorate and is a brain research scientist) – and a few years ago she asked me to teach her how to make biscuits. So there we were in the kitchen, reading the recipe out of Cooks Illustrated. At one point, it called for using the mixer with whips to cut in the fat – “12 one-second pulses”. So she sat there and counted out the 12. She went to add the milk; I peeked in and said that the butter wasn’t cut in enough yet.

    “But the BOOK says 12 1-second pulses! Therefore, it is ready!”

    “But I know biscuit dough, and I say if you insist on adding that milk now, before the butter’s fully cut in, you’re going to have butter running out of the biscuits and a big smoky mess in your oven.”

    She claimed that since the people who wrote the book were trained, accomplished and PUBLISHED cooks, and I was just a stay-at-home farmwife with nary an article credit to my name, that she was going with the book.

    After we got the smoke out of the house and the mess cleaned up, I showed her how to make biscuits.

    After which, she sat down and showed me with molecular diagrams how the fat in the butter reacts to the catalyst of heat to bind with the proteins in the flour. She’s not Stupid.

    But – I can cook!
    :french:

  47. 1-10
    2:05
    pm

    Now I’m curious what these taste like. I may make them tonight. Any errors are mine – I tend to get distracted in the kitchen….

  48. 1-10
    2:06
    pm

    Love that your main reason for responding was because it entertained you to do so. You go girl! I agree with an earlier post about flour. It is going to depend on the brand (how much protein etc.), and your local humidity, and how it was measured. That’s why commercial bakers measure flour by weight rather than volume. And even then, sometimes a recipe will need tweaking because it is a particularly humid or dry day. I did a “test” with measuring flours once, and one cup varied by 1/2 oz depending on how I was scooping it. Being a good cook doesn’t just mean following a recipe to a T, it means being able to determine when things need a tweak. Reminds me of some of the letters they get on the America’s Test Kitchen TV show. “I made your stovetop rosemary chicken cutlets recipe, but I didn’t have any chicken, so I used pork instead, and baked it in the oven rather than on the stove, and used tarragon instead of rosemary, and beer instead of wine, and it didn’t come out well at all. This is a terrible recipe. Thanks for wasting my time.” They have a group of home cooks try out their recipes, and the one thing they have learned is that if there is a way to change it somehow, no matter how explicit the instructions, they will. Love your blog.

  49. 1-10
    2:16
    pm

    This was a great post, Suzanne! I can’t wait to try these this weekend. I think I’ll make chili to go along with them.

    Jan

  50. 1-10
    2:54
    pm

    I’ve printed out the recipe. I need to try this after work.

    The first thing I thought of is that maybe these women live in an area with high humidity. I see Darlene suggested this, too. I live in an area with a very wet climate, and it is very common to need to add more flour to breads, etc. Otherwise the dough is too wet. I also found out the hard way Christmas 2011 when making caramels that not all butter is made the same. The cheap, on sale brands have a higher percentage of water and react differently to cooking even though it tastes fine. Since your biscuit recipe has quite a bit of butter, it is possible that they might have used an inexpensive brand of butter that made the dough wetter than would have been the case with higher fat butter.

    Whatever the reaon for their disappointment, how RUDE!

  51. 1-10
    3:32
    pm

    :sun: LOL! Thanks for this post today – the ‘better biscuit battle’ has made my problems small by comparison. Ironically, I think this is about the only biscuit I can make!

    You (and your biscuits) are loved here in central PA!

  52. 1-10
    3:47
    pm

    Hello one and all. Who is complaining about measures???
    I would like to give you a bird-eye view of my Mother’s cat-head biscuits. She worked from a pan that fit in her flour barrel.
    She made a well in the flour – added the other stuff (buttermilk, bak. powder etc) Mixed and squeezed off a biscuit. These were placed in a greased (lard) bread pan and baked in a woodburning stove. The number of catheads depended by the amount of buttermilk she put in the “well”.
    The barrel was covered with Printed feed sacks -lid & a rock to hold it in place. Oh well so much for exact directions!!!!

  53. 1-10
    3:48
    pm

    I agree, those two commenters need to develop some manners. A dose of personal responsibility and respect for others might be called for as well. I’m glad you don’t let the turkeys get you down. Furthermore, I’m hoping this is representative of an extremely rare outburst of vitriol. I want to keep believing that CITR readers/members are a great group of supportive and loving people.

  54. 1-10
    4:02
    pm

    You know, some people just like to toot their own horns. We aren’t much of biscuit people here but those look great! I think I’m going to have to make them for supper tomorrow. Thanks for another great recipe.

  55. 1-10
    4:12
    pm

    Suzanne,

    I called Earnie at work and read this to him. Is there a full moon tonight? It’s comforting to know there are crazies in all walks of life.

    We received a nasty letter and even nastier comments on our website from a lady yesterday. She’s angry that her furnace that was just installed doesn’t work and she’s cold. I’d be angry too if I’d just spent all that money for a new furnace and it didn’t work. Fortunately for us, we didn’t install her furnace. We did give her a quote and pointed out some specific problems that would need addressed when she got a new furnace for instance that she needed her electric service upgraded. She chose another company to do the work and now they won’t return her calls. That doesn’t matter, she’s mad at us because we didn’t “make her buy from us”. That’s a quote from her letter. Can you imagine? No wait, you can!

    Your darn biscuits are probably the cause of global warming and the fiscal crisis too.

    Laughter is good medicine, thanks for the chuckle.

    kellyb

  56. 1-10
    4:17
    pm

    I see everyone is making these biscuits tonight. Since I don’t like being left out, I will be making them too. The R.L. biscuits are my favorite! I craved them with pregnancy #1. But since we don’t frequent R.L. I only get to eat them about once a year, if that. I will be tweaking the recipe to suit my elevation (7,300 ft) and promise not to blame you if it doesn’t work out. :hungry:

    I think both of those commenters forgot they are ladies. They sure have some balls between their legs to think it’s okay to talk to anyone like that. :shocked:

    I’m glad the people who appreciate you far outweigh the negative ninnies.

  57. 1-10
    4:34
    pm

    A dumb question but what is sour milk? Can I make it?

  58. 1-10
    5:18
    pm

    Suzanne, I’m sorry about the downright MEAN comments on your recipe, but you sure turned them around with a great post, love all the comments too!!! :heart:

  59. 1-10
    6:32
    pm

    To be honest… the same thing happened to me when I first tried this recipe. Runny, liquid batter that baked into a horrible-textured pile of blah. I assumed I’d made some grave error and tried it again as written, and got the same liquid batter.

    Then I started thinking about it and I figured it might be a difference in the way we measure flour – I was taught to fluff the flour, spoon it out of the bag gently, sprinkle it into my measuring cup and level it. This would get me a radically different weight of flour from someone who scoops from the bag and/or taps the cup to level.

    I added an additional cup of flour, and while my biscuit batter still wasn’t as firm as your pictures here, it was enough that when I poured it into my 13×9 pan, topped it with butter and baked it, it came out wonderfully and I could cut it into bars to serve it.

    I did try adding even more flour once, a total of 3 1/2 cups, in an attempt to get spoonable biscuits, but that just got me biscuits that were sort of heavy and thick, dry, and bland, so I went back to the 3c of flour.

    Strange, how one recipe can work out so differently for so many people! Not an excuse to attack you, of course, but I just wanted to chime in and say maybe they weren’t -completely- crazy.

  60. 1-10
    6:33
    pm

    Oops, messed up my measurements there. My final result for perfect biscuits was 3 1/2 cups, and it was 4 cups that gave me bricks!

  61. 1-10
    6:35
    pm

    It’s really too bad that those posters were only given the skill of “great cook” and not characteristics of humility, kindness and manners. Grow Up!

    But, Suzanne, this recipe just looks plain dangerous. NO WAY I’m making those biscuits! I’m pretty sure I’d eat them all in one sitting and just don’t need that!! :no:

  62. 1-10
    6:46
    pm

    Suzanne, in reviewing your pictures posted you are using a liquid measure for dry ingredients which is fine if that is what you always use but some of the annoying complainers may be using a dry measure instead which will produce different results. That being said I love your website as it brings back many memories since I grew up in West Virginia. Ignore the rude people, life is too short to bother with them!

  63. 1-10
    6:50
    pm

    I used all kinds of different measuring cups, but I used that one because it’s glass, to show the measure. The measure isn’t THAT different in different cups to produce a runny dough.

  64. 1-10
    7:03
    pm

    Oh my gosh, that picture is killing me! I am on day 2 of a 7 day (I hope) juice fast, and now all I can think about is those biscuits!! They will def be on the menu once I am done.
    Suzanne, I work with the public and there is no disputing the fact, people are just plain RUDE! Don’t let it get you down;)

  65. 1-10
    7:42
    pm

    I wonder if those two naysayers used MELTED butter instead of SOFTENED butter? (Been there, done that!) Anyway, here’s to MORE BISCUITS!

  66. 1-10
    7:48
    pm

    Brookdale, I wondered the very same thing!

  67. 1-10
    7:58
    pm

    This looks like the kind of recipe that I could make and eat before anyone else in the house knew! I just had a discussion with my sixth graders yesterday about how people feel like they can act so rude and disrespectful when they are typing something online. It was part of our cyber bullying lesson and sadly many times adults could use the lessons more than my 11 year olds.
    On another note, I made your apple dumplings for Christmas dessert. Everyone loved them! I made half the batch with tart cherries (I just made a cherry pie filling with some of my frozen tart cherries) I used the same spices and the syrup too,and they were great too. Thank you for posting your recipes, I love new ideas!

  68. 1-10
    8:46
    pm

    In the area I live we go from really wet periods to really dry ones and I kept having trouble with my baking recipes. I found that the baking recipes that weigh the flour rather than using a volume measurement have given me more consistent results. That recipe does look delicious.

  69. 1-10
    9:33
    pm

    :snoopy: I made these for dinner tonight. They turned out fine! Photo will be posted.

  70. 1-10
    11:52
    pm

    And what’s wrong with a runny batter? I use Jiff cornbread mix all the time to make cheddar muffins/biscuits/bread or whatever you want to call it. The mix itself is a bit runny but when poured into cupcake molds they come out great! Those people are probably mistaking the recipe for one of like an original buttermilk biscuit recipe, like the ones where you knead the dough and all. But they should know that there are all different kinds of biscuits out there…some that even look like muffins. Like mine! ;) I haven’t tried your recipe but I’m sure your biscuits are delicious, Susan. Keep pressing on!

  71. 1-11
    6:59
    am

    Thank you Suzanne!!!! I can’t make Grand Mother Bread and now you have pointed out that I can blame you!!!! PHEEEWWW!! I was tired of thinking it was me! It has nothing to do with the fact that I am a bread baking idiot. Thank you so much for building my self esteem. Oh can I blame you for not being able to fry chicken too?
    That makes me a failure as a southern woman. *sigh* Oh and I am considered an excellent cook too. Really! :happyfeet: Chin up! Love what you do!

  72. 1-11
    8:42
    am

    I wonder if the people having trouble with the biscuit recipe are running into the same altitude(?) problem I had with grandmother bread. I must have tried the grandmother bread recipe 4-5 times and it never worked here at sea level.

  73. 1-11
    9:26
    am

    I am home from school today…sick …feeling miserable. This post gave me several chuckles.Thanks for brightening my day Suzanne, and everyone who commented. I love CITR.

  74. 1-11
    9:54
    am

    After reading this I HAD TO TRY and make these! I consider myself an excellent cook (lol lol) They turned out great. I did make a few modifications. I used a food processor to blend dry ingredients and then added cold butter and pulsed it into the dry. They weren’t soupy, they looked perfect. I also used sharp white cheddar. The only thing I would’ve done differently is used less cayenne ( a little too spicy for me). I have never been to a Red Lobster ( I don’t think we have one!) but I must say I dare not guess how bad these are for you! Thank you for the wonderful blog I enjoy all your posts and I bet it feels good calling those people out!!

  75. 1-11
    12:22
    pm

    I once posted a recipe on my blog for Pasta with Vodka Sauce. I deliberately did not add the cooked pasta to the sauce because my husband does not like it that way. I plated the pasta and served it with the sauce on top. I received the following comment from someone who works as a chef for Biba (as in Biba Caggiano of cookbook and restaurant fame).

    “At Biba we always served penne vodka as a tossed pasta – never sauced on top, makes the pasta stick together when it’s not tossed, sorry.
    Certified Chef.”

    Whoa, I never tried to pass my recipe off as Biba’s! I was just making pasta for my husband! Perhaps had the commenter just left off the word “sorry” it would not have hit a nerve with me. To me the “sorry” implied that the recipe was a complete failure. Without the word “sorry” the impression would be left that the pasta might stick together if served with the sauce on top.

    I didn’t delete the comment because, after all, a Biba chef commented on my blog. I do think we have to choose our words more carefully when communicating via the internet because the words come off a little different just lying there on the screen.

    But the timing of this post is perfect. We had a couple of discussions last weekend when the grandkids were here about the Cheddar Bay Biscuits at Red Lobster. When I asked about his favorite dish at Red Lobster, Buddy replied, “The biscuits!” Now I am going to have to try your recipe and see if they pass the Buddy test.

    Keep doing what you do. We love it!

  76. 1-11
    12:24
    pm

    I plan on making these this weekend! I’m curious myself on how they will turn out for me. I am not a bread baker by any means. And I’ve been wanting to try my hand at biscuits. So. Thank you!!! for posting.

    That said, I have tried a recipe from another blog for make-in-the-pan pie crust and it used all oil in the recipe. Tried it twice and it was just a gloppy mess both times. Other reviewers (quite a few!) loved it. Go figure. Found a recipe here on Farm Bell Recipes posted by Bonny that offered softened butter (not melted! – melted will turn it into the same gloppy mess) as an option instead of oil. I use half butter and half oil and it works perfectly every time.

    Thanks Suzanne. I love reading your blog. Makes me wish I was back on the farm.

  77. 1-11
    7:09
    pm

    Suzanne, I just made these for supper to go with beef lo mein leftovers…I have to say, YUM! I halved the recipe (made 12), didn’t have cayenne pepper so used regular black pepper (smaller amt), didn’t have parsley so used chives. They were FABULOUS!
    Thank you for this recipe! Will definitely make it again, and share it with others.

  78. 1-11
    11:27
    pm

    I made this tonight, and I messed up just a little bit (I accidentally put ALL the butter topping on the biscuits rather than what the recipe calls for. This made them a little soggy, and I am thinking this is what these ladies did and are just too proud to admit a mistake :P
    My boyfriend liked them regardless lol.

  79. 1-12
    12:09
    am

    I am not the greatest cook or baker, but I don’t let that stop me. I have copied probably 100’s of recipes off the internet and many many of them have failed, but this Cheddar Bay recipe came out perfect the first time and has everytime since. My family loves them. I have to follow to the “T” every recipe, I must have cooker ADD or something. But this recipe has never failed and everyone raves about the biscuits so I have to make extra so guests can have some to take home. Just sayin….

  80. 1-12
    2:57
    am

    You are a class act, Suzanne. I have a binder with a LOT of your recipies (laminated). I don’t know how I missed this one. Of course, I will be making them for supper tonight. Your Pumpkin Bread Pudding is TO…DIE…FOR, and I do not like bread pudding. I am 55+, can cook and have been following your blog for years. Keep up the good job. You have more admirerers than critics. If they don’t like a recipe then don’t make it. And, Miz Carmen—loved your comment.

  81. 1-12
    10:25
    am

    I made these for breakfast, with homefries and fried eggs (both of which my husband made). My husband thought they were absolutely delicious. I will make these again!

    I actually made them in my food processor (with cold butter), since I had to shred the cheese anyway. I make all my drop biscuits in the food processor and they turn out wonderfully every time – it’s great for pie crust, too. (I *can* do it the other way but the food processor saves a lot of time, which is nice.)

    I used local New England ingredients – Cabot Hunter’s Sharp Cheddar, Cabot butter, Oakhurst buttermilk, and King Arthur Flour. I also added a half teaspoon of baking soda, because I used buttermilk instead of sweet milk (didn’t have enough sweet milk). They rose and were light and delicious, and the butter topping was yummy with them. The cayenne gave them just the perfect amount of kick.

    Thank you for this and your other great recipes!

  82. 1-12
    1:40
    pm

    The only “trouble” I had with these biscuits was waiting the 25 minutes for them to get out of the oven before I could devour them. Absolutely divine. Thanks for sharing.

  83. 1-12
    3:17
    pm

    Great post! It always leaves me speechless when people slam a blog, or the way a person does something on their own blog. If you don’t like it, don’t read it. :) AND, there is a problem with biscuits in general. I can’t make a good buttermilk biscuit to save my life! They’re edible, but not something you’d beg to have again. ( And I’m a good cook.) ugh!!! That’s my 1 thing I’m determined to get right before I die. I got about 40-50 more years I’m thinking. So for now, I’m gonna try these this week sometime.

  84. 1-12
    6:39
    pm

    I just made these biscuits and they turned out pretty well. I don’t know what the complainers are doing wrong, because while the dough was definitely a bit wet, it wasn’t runny. I even forgot the sour cream and nothing disastrous happened. I wonder if using low or no fat products could be the problem that these people are having. The sour cream that I was planning to use, before I forgot, was low fat and it definitely gets liquidy after it’s been open for a while. Maybe that could cause a problem. Oh well, the complainers are probably long gone, so I don’t know why I’m bothering to troubleshoot their cooking difficulties.

  85. 1-12
    9:41
    pm

    Just took these bisquits out of the oven. We love Red Lobster and eat there often. Chedder Bay Bisquits are our very favorite. While your recipe is ok,its drfinately not the “Chedder Bay”. I think the addition of the sour cream created a heavier bisquit. Richer,yes.but not spot on. I will make them again w/o the sour cream and a bit more salt. Bisquits need to be handled very gently w/ very little stirring which may have been the problem with the negative comments. If one is a “experienced baker” as they stated,why did they make the recipe 3 times if it was so horrible! !! Btw.love most of your recipes I have tried.

  86. 1-13
    3:37
    am

    Hi There!
    Your recipe is just fine…I find it funny that so-called ‘experienced’ bakers, would not just add a little self-raising flour if they found their scone dough too runny! LOL. Different flours, grown in different areas and stored differently, suck up different amounts of liquid – adjustments are easy! Were they experienced at packet mixes maybe?
    ‘Scone’ probably requires explanation – in Australia these would be called scones, as they are in Britain. Very slightly different, but you must have very wet dough, ( just ask my Scottish Grandmother!) I pat this into a half inch high blob and punch out circles with a floured water glass. I then put these in the pan, pat up the remainder, and continue until I have only enough to pat out the last one by hand.
    This recipe is fabulous and cheesy, worked brilliantly, loved it. Our style of scone wouldn’t have this style topping, or gravy etc, that seems to be an often found way of serving ‘over there’. I have to say that I really liked this topping, and we’ll be making these very frequently.
    Regards from Sunny Australia! :snoopy:

  87. 1-13
    3:51
    am

    PS. I’m at sea level and this recipe worked fine – I’m really non-plussed as to what could go wrong that isn’t ‘fixable’ You can see if the dough is too runny or too dry, or if it’s not enough raising agent for the amount of flour as compared to one’s other recipes. These things are so easy to ‘savefromdisasterbyalast minuteadditionofthisorthat’, otherwise known in my family as THE ART.

    Yes, your biscuits ARE important. In the best possible way.
    :snoopy:

  88. 1-13
    10:03
    am

    I followed your recipe for the biscuits but only made a half batch. They were delicious! I love the texture and richness. If someone prefers a light biscuit stick to their own recipe!

  89. 1-13
    11:32
    am

    I made a test batch and they came out just right. The consistency of the batter looked just like Suzanne’s photo. Full disclosure of the variables: Since dry measures of flour and grated cheese can vary, I used a dry measure and then weighed the result. I got 12 ounces of flour and 2 1/4 ounces of cheese. I also used whole milk and full fat sour cream instead of the low fat versions I normally buy. I’m at about 20 feet above sea level.

    The finished biscuits were moist but not wet with a tender interior. If I make these again, I would probably skip the topping completely. There was more butter and garlic than I liked. But this is a matter of my own taste. The recipe itself worked perfectly for me.

  90. 1-13
    11:58
    am

    Ha ha Suzanne…I love it when you get your dander up.I haven’t tried making these but now I will.I do make your sour cream cornmeal biscuits when I make chili.They are wonderful too.

  91. 1-13
    9:06
    pm

    OMG Suzanne! Made these tonight, they are WONDERFUL! I went a little light on the seasonings because my DH doesn’t love hot but the next batch I will add more. We love them! Just right with the shin bone soup we made for dinner. That and a salad and dinner was complete! Thank you for posting this again. I don’t know how I missed it the first time around!

    Jan

  92. 1-14
    12:23
    pm

    Here’s my two cents. Regardless of whether a recipe is to your liking or not, whatever happened to TACT?

    Let me also add, you can pull a recipe from the Blue Ribbon Winners and not everyone is going to like it. Use what you like and what works for you and what doesn’t, have enough common sense to move on to something else instead of blaming the person that was kind enough to share it with you in the first place!

  93. 1-14
    12:47
    pm

    WTH? Experienced cook and bakers? hah!!… and they didn’t catch that a soupy mess meant not enough flour and/or too soft a fat for their climate? I use a VERY similar recipe for Cheddar Bay Biscuits … no sour cream, which has me dying to try yours (like I need more fat calories!) … and in a CA summer the last thing you do is let the butter get to room temp. Whole different biscuit if butter has become TOO soft. I question the pronouncement of heady expertise from the petulant trolls. Particularly since they followed the letter of the recipe repeatedly without adjustment. Horse puckey.

    Now I’m going to have to make soup just for the excuse of baking badbadboy biscuits. FWIW, I shorten the butter sauce to only 3 Tblsps butter and it still adds just enough joy to the landscape of baked biscuits. No cayenne in the dough due to family preference … I use cold butter, Bay Seasoning and extra sharp Cheddar. THAT is what an experienced baker does in adjusting a recipe to fit the climate and family without whining the recipe wasn’t perfect right out of the gate.

    And it’s very difficult to wait for these heavenly-scented, melting biscuits to cool enough to cram into a eager mouth. Sour cream, eh?

  94. 1-14
    6:30
    pm

    I always laugh at those “experts” too. Makes reading reviews both entertaining and irritating. We are having a chili fest next weekend and I want to make these biscuits to go with the soup. I really don’t want to have any problems, so I made them today to go with a stew. Turned out great. The left overs will go to school with Hubby tomorrow, they are bait for the chili party. I did have more melted than softened butter, but it still worked into the flour just fine. King Arthur flour by the way. The store didn’t have KA today, so I will be using Pillsbury next week. Wish me luck! At least I know I don’t have to blame Suzanne if they don’t turn out.

  95. 1-15
    6:53
    am

    As a commenter on the original post I have to say these are the only biscuits I can make that DO turn out ! and are gone in about 30 seconds….I had given up at trying to make biscuits until I tried these as any other recipe I ever tried always came out like hockey pucks! Even when I was cautious about overworking the dough….

  96. 1-15
    10:20
    pm

    Thank you so much for posting this recipe ! I made these tonight , I used 1 small box of Bisquick , as I didn’t have enough flour, the small box is exactly 2 1/2 cups. I also didn’t have parsley so I used a Country Herb Blend I keep at hand. These biscuits are AWESOME… According to my 2 per-teen Grandsons. I made a big sirloin tip roast , mashed potatoes & bacon green beans and these biscuits were the perfect addition to the meal. Sure can’t figure out what the £€¥+#% comments were about because the mixture was perfect. Everything I have tried from your blog has turned out terrific , keep them coming or better yet , write a cookbook….. Oh that’s right you just did ! Can’t wait till it comes out so then I won’t have to clean all the stuff off my iPad from using it to read the recipes !

  97. 3-12
    2:14
    pm

    Looking at the recipe, I see two places where things could go wrong. #1 is the sour cream. Maybe is wasn’t measured precisely. Or maybe it was the brand – some is very thick while others a bit more loose. Or the sour cream’s age – the longer it sits in our fridge the looser it seems to become. #2 is the milk. How significant is the fat contact of the milk? Will skim milk make runny biscuit batter? I can’t imagine anyone that would insult a biscuit with skim milk but there is all sprts of crazy in ther world.

    So glad for this post because it has abeen a long time since I made these. Time to indulge!

  98. 5-29
    12:07
    pm

    I read the negative comments before I made these. I have no idea where the other cooks went wrong, but these are G-R-E-A-T!!! I’ve made them several times to rave reviews. Thank you for sharing your recipe!

  99. 10-24
    3:16
    pm

    :sun: I am new to your website, just “found” you this morning. I read the negative comments about the Ultimate Cheddar Bay Biscuits and remembered what a co-worker said to me. He had given me a recipe for chocolate pudding cake, I made two, and brought one to work. when he said it was great I replied that it was his recipe. He told me that no matter how good a recipe is, the success depends on the cook/baker. Sooooo, whenever anyone tells you that one of your recipes is a disappointment, remember that the success of a recipe depends, in great measure, on the one using the recipe.

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



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