These delicious cheese and garlic biscuits are just like the ones at our favorite seafood restaurant. They're easy to make and sure to please.
Have used this recipe many times, with one substitution. As suggested by the manager at our local restaurant, use water instead of milk. The bisquits are lighter-textured, more like those at the restaurant. - 28 Oct 2002 (Review from Allrecipes US | Canada)
I'm sorry but we did find these to be anything close to the biscuits served at the implied famous seafood restraunt. Maybe I did something wrong but the biscuits were very "heavy" not light and fluffy. Maybe I should have made biscuits from scratch and added the remaining ingrediants in. Either way, won't serve again. - 18 Aug 2002 (Review from Allrecipes US | Canada)
We loved these! I halved the recipe and made 4 biscuits. I doubled the cheese and added about 1/3 tbsp of garlic powder to the dough. In the butter mixture I put garlic salt instead of garlic powder and a little bit of parsley. After baking 8 minutes I brushed them with half of the butter mixture, then baked another 2 minutes, then put the rest of the garlic butter on. I used parchment paper when baking them. They were excellent. - 14 Nov 2002 (Review from Allrecipes US | Canada)