Gina's Cheddar and Herb Biscuits

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I was astonished to fond out how easy these were to create and how delicious they turned out. If you are a beginner like me but want to make a huge impression on your peers, then you have to try this recipe! Its so versatile and you can practically use whatever seasonings you like. I added in 1/2 chopped hotlink to kick it up a knotch. Also, since I didn't have buttermilk, I used regular milk and mixed it with a tablespoon of lemon juice. It was a good substitute.

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Very tasty! I added about 2 cloves of garlic to the batter. And also added some melted butter mixed with garlic & herbs to the tops of the biscuits before baking. Came out even better! This is one of my go-to biscuit recipe.

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Best biscuits ever!!!

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Excellent!

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These were tasty, my husband liked them a lot. I agree with some of the messages below where the consistency is a tad off (for my liking and may need a tad more flavor. But that is the nice thing about her recipe, you can add your own spices. The fresh herbs were a great way to go! I feel it really needed butter to be cut in or lard to make them fluffy and light like a true southern biscuit is. But keep in mind, these are a different kind of biscuit. I feel some dried garlic, dried onion and more salt would have made them pop a tad more! I did sprinkle the tops with some sugar and salt right out of the oven which I feel was a good call, yumm. Overall, I am pleased with this recipe.

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Flavor was excellent. The recipe loses 2 stars due to consistency. They were gummy and too dense. I followed recipe exactly, and I agree that buttermilk is a must - always have it in your fridge for use with mashed potatoes, pancakes, desserts, etc. It's not expensive, and it isn't fattening (1% fat. Not sure how to lighten them up, but I Love the show!

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I liked this recipe very much. I think it's possible not everyone understands the importance of the buttermilk. Those who had trouble with the lightness and flavor may have used regular milk. I never buy buttermilk, so what I do is put 2 tbs vinegar into a cup, then fill it with milk. In a couple minutes, it's "soured" and can be used in any recipe that calls for buttermilk.

For this recipe I also cut in butter on the recommendation of others, then added the soured milk and then the cheese. Since I had no fresh parsley, I added my favorite dried Italian seasoning blend and also a bit of garlic with the dry ingredients, omitting the cayenne pepper.

It's important to remember these are drop biscuits. As pointed out by the reviewer Laura, you never want to overwork the dough; just gently combine the ingredients, let the batter rest for a couple minutes, then scoop it onto the pan. However, they took forever at 350? and I realized I usually bake biscuits at 425?. So for the second pan I increased the oven temp to 400?, compensating for the cheese.

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The biscuits came out perfect. Jennifer can't even spell "Step"...so I can't take in account that she followed the directions properly. : She can't read, spell or cook. LOL!

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We all LOVED these biscuits! : Thank you VERY MUCH! Awesome recipe! They turned out wonderfully! Y'all are awesome cooks!

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Not sure why some people had a problem with them. I thought they came out perfect. I buttered before I baked and after because i had leftover butter. I will definitely be making again. Super easy too.