- Most Helpful
- Highest Rating
These are inexpensive, easy, and taste WONDERFUL! I quartered my (generic brand) biscuits instead of rolling them into balls and baked them in a 8" round metal cake pan. They came out wonderfully! Lightly browned on the top and bottom and so deliciously soft in the middle. I served alongside beef stew. I'll definitely be making these again. Thanks for posting!
Very good. I made as directed. We enjoyed these with soup for our evening meal. Made for Best of 2009 Cookbook Swap.
Absolutely AWESOME! Made last night with the ingredients listed and it was a wonderful addition to our chili dinner. I did reduce the butter to 3 tablespoons and found that I got great coverage using my 9 inch pie plate. I baked at 425 for 13 minutes and the biscuits were just perfect for us - lightly browned on top and bottom, but still nice and soft in the middle. I did not bother with rolling the dough into balls, just quartered them and arranged them in the pie plate. My family of three ate the entire platefull!!! We all loved it. I'm already thinking about when I can make these again!!!
How easy was this!!!!!!! We made very small balls like large gumball sized balls with the biscuit dough and it was great. I did remind me of monkey bread. Added some rosemary and some grated cheese too. Very impressive too, can totally use this for a fancy dinner. I wish I took a picture for showing as it fluffed out nice using smaller balls and a fluted pan.
I did make this by making 4-6 balls out of each biscuit & think it came out better... just looked like bubble bread or something.