Comments on: Giant Paprika Cheddar Drop Biscuits

By: Buttermilk Case Files No. 1 « Baking Epiphanies

Buttermilk Case Files No. 1 « Baking Epiphanies — Fri, 13 May 2011 13:38:39 +0000

[...] recipe is a marriage of this and this. Both originally come from Martha Stewart. I liked the first recipe because of the buttermilk [...]

By: Alicia

Alicia — Mon, 21 Feb 2011 19:31:22 +0000

Just made these and my testers (aka friends) loved them! Even added a little extra paprika and chili powder to kick ‘em up. I think these will make great breakfast sandwiches (if they last that long)! Thank you :)

By: meag

meag — Fri, 18 Feb 2011 22:34:23 +0000

I made these with gruyere in place of cheddar and subbed half of the milk with mascarpone, as those are the ingredients I had on hand. They turned out to be so delicious that we decided to eat them for dinner with a bottle of champagne instead of going out!

By: Tiffany

Tiffany — Tue, 23 Mar 2010 20:22:43 +0000

I just made these biscuits, and my first thought is WHAT TOOK ME SO LONG!!! I love these things!!! You are amazing!

By: Weekend Breakfast Ideas | Joy the Baker

Weekend Breakfast Ideas | Joy the Baker — Sat, 22 Aug 2009 18:41:55 +0000

[...] Cheddar Paprika Biscuits with fried [...]

By: Paprika Cheddar Biscuits « Fravelicious

Paprika Cheddar Biscuits « Fravelicious — Sat, 27 Jun 2009 00:59:08 +0000

[...] fast, super yummy bread-type item to go with your bowl of chili, cheesy pasta, or for breakfast? These biscuits definitely fit the bill. The batch mixes up in minutes and they don’t even have to be [...]

By: Recipe Hit List: A Medley Mix Of 12 Tasty Recipes : TipNut.com

Recipe Hit List: A Medley Mix Of 12 Tasty Recipes : TipNut.com — Thu, 12 Feb 2009 19:06:32 +0000

[...] Paprika Cheddar Drop Biscuits: About the biscuits: super easy, delicately spiced with sweet paprika from Spain (thank you Rachel!) and dotted with melted cheddar. I measured out each biscuit with a half cup scoop and they were absolutely GIANT! Next time I might try a 1/4-cup of 1/3-cup measuring scoop to dollop out the batter for more reasonable biscuits. These pretties would be just lovely for breakfast with a fried egg and sliced tomato, or with an equally giant pot of Turkey Chili. You could always just go the Joy the Baker route and plow through four biscuits while standing in your kitchen reading the newest issue of Bon Appetit magazine. You’ve got options, just make these biscuits part of your plan. Recipe from Joy The Baker. [...]

By: Millie

Millie — Sun, 08 Feb 2009 20:47:57 +0000

Oh, those look good! Thanks to my three year old, we almost always have cheddar (or colby jack) in the house. The only thing I’m missing is the sour cream! I might have to make a run to the store today! Yum!

By: Ashlea

Ashlea — Thu, 05 Feb 2009 15:27:22 +0000

I just made these last night, and let me tell you, they were deeelicious. Absolutely triple-E worthy. Oh my gosh. My uncle and I just about ate the entire pan four minutes after they were taken out of the oven. But it was worth the third-degree burns on the roof of my mouth. Totally worth it. Thanks for such a lovely recipe!

By: Kristin

Kristin — Tue, 03 Feb 2009 23:58:56 +0000

I made these over the weekend. Hubby & I loved them & hubby gave some to our friends & they raved about them ..comparing them to the cheddar biscuits at Red lobster.