Comments on: Cheese Biscuits Recipe http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/ You Have To Eat, So Learn To Cook & Eat Well Thu, 18 Mar 2010 21:45:26 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Heather http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/comment-page-1/#comment-89408 Heather Tue, 22 Dec 2009 21:02:36 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-89408 These biscuits turned out so well! They were delicious and I am so happy I found this recipe. Thank you for sharing it and I just want to say I loved making them almost as much as I loved eating them and sharing them. I used Havarti and butterkaise cheese and they worked wonderfully. I also added a little more salt and some dill:) <em>Hi Heather, glad you enjoyed the biscuit recipe. - RG</em> These biscuits turned out so well! They were delicious and I am so happy I found this recipe. Thank you for sharing it and I just want to say I loved making them almost as much as I loved eating them and sharing them.

I used Havarti and butterkaise cheese and they worked wonderfully. I also added a little more salt and some dill:)

Hi Heather, glad you enjoyed the biscuit recipe. - RG

]]> By: Brian http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/comment-page-1/#comment-57056 Brian Wed, 26 Nov 2008 22:43:32 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-57056 Wow! Of all the recipes for cheese biscuits on the internet, this one wins in my book. Although the recipe seems a bit involved, it really pulls together much quicker than you think! Be brave! Toss that flour around -- liberally! These freeze really well. I didn't thaw before baking. Only adds a few minutes to cooking time in my oven and these are so much better than those in the grocer's case. Thanks for sharing the recipe. Wow! Of all the recipes for cheese biscuits on the internet, this one wins in my book. Although the recipe seems a bit involved, it really pulls together much quicker than you think! Be brave! Toss that flour around — liberally! These freeze really well. I didn’t thaw before baking. Only adds a few minutes to cooking time in my oven and these are so much better than those in the grocer’s case. Thanks for sharing the recipe.

]]> By: june http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/comment-page-1/#comment-53474 june Wed, 10 Sep 2008 15:17:50 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-53474 If making the quanity that you do,do you still cut in the butter with your fingers? In addition, what's the proportion of gruyere to parmesan? My main concern is freezing, as I have not had much success with freezing biscuits in the past. They don't seem to rise properly, therefore are more dense and sort of gummy...just not as light. Maybe it's my method...I normally put them straight into the freezer on parchment, uncovered until they are frozen and then put them in a ziplock bag. I've tried baking them frozen as well as thawing before baking and varied oven temperatures. I'm from the South and my kids want biscuits even when I don't have time to make them, but they don't like them baked after being in the freezer. They're just not as good. What do you think is the problem? If making the quanity that you do,do you still cut in the butter with your fingers? In addition, what’s the proportion of gruyere to parmesan? My main concern is freezing, as I have not had much success with freezing biscuits in the past. They don’t seem to rise properly, therefore are more dense and sort of gummy…just not as light. Maybe it’s my method…I normally put them straight into the freezer on parchment, uncovered until they are frozen and then put them in a ziplock bag. I’ve tried baking them frozen as well as thawing before baking and varied oven temperatures. I’m from the South and my kids want biscuits even when I don’t have time to make them, but they don’t like them baked after being in the freezer. They’re just not as good. What do you think is the problem?

]]> By: Chef Jenni Field http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/comment-page-1/#comment-24347 Chef Jenni Field Fri, 02 Nov 2007 22:44:31 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-24347 I never have, but you could certainly try using half and half instead. I wouldn't recommend using plain milk--or all buttermilk, for that matter--because the fat in the cream helps coat the flour and helps keep the gluten from getting too tough during all the rolling and folding. I never have, but you could certainly try using half and half instead. I wouldn’t recommend using plain milk–or all buttermilk, for that matter–because the fat in the cream helps coat the flour and helps keep the gluten from getting too tough during all the rolling and folding.

]]> By: Barbara Paige http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/comment-page-1/#comment-24223 Barbara Paige Thu, 01 Nov 2007 22:11:46 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-24223 Is it possible to make cheese biscuits without using 1/2 cup of heavy cream? Is it possible to make cheese biscuits without using 1/2 cup of heavy cream?

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