Sour Cream, Cheddar, and Green Onion Drop Biscuits

Subbed 1 1/2 t. cream of tartar + 1 c. milk for the buttermilk per Cook's Illustrated's recommendation and it worked fine except the dough was too moist. I was in a hurry so I dropped it out anyway and the biscuits were kind of short as a result, but next time I'd just add a bit more flour to solve the problem. Other than that, these were amazingly delicious.

Very delicious!! Prepared as written except used Lowfat buttermilk (my store doesn't carry non-fat) I expected them to come out of the oven a little crisper on the outside, but they came out a little gummy, even though they had browned. That being the only negative, they were very tasty - the onion in there was particularly good!

These were great. Quick to make and very good. I subbed fat-free Greek yogurt for the sour cream to make it a little lighter. Wouldn't recommend freezing uncooked dough for later. It didn't rise as well.

great with veggie chili! made with soy milk + Tblsp of white vinegar for the buttermilk and it worked perfectly. dough was moist but fine for drop biscuit

Served these to my bro- and sis-in-law with chili for a football game. Everyone loved them. Definitely eat them all while they are warm though, because like other commenters said, they do get rubbery when you refridgerate and then try to heat them up in the micro. Maybe re-baking them would work?

These are delicious! I didn't have green onions so subbed about 1 T. chopped, pickled jalapeno, since I was serving with CL's Ancho Pork and Hominy Stew (December 2009). Great combo of flavors, and I will definitely make these again. I made them in a muffin pan and got 12 nice-sized biscuits.

Easy and you don't miss all the butter that is in most recipes. Had to look this one up today because I misplaced my paper copy.

A family favorite!

I've never made biscuits before, and these are easy and delicious! I was kind of confused by the "course meal" description -- my mixture just looked like lumpy, unsifted flour. Awesome straight out of oven, good reheated but not the same. They are kind of gummy if not reheated. My husband said they taste a lot like sour cream, but I didn't notice. Will def. make again!

Family favorite...absolutely loved this recipe...a keeper for sure.

um, I don't understand the people who rated this so poorly. This is my all time favorite biscuit recipe. The buttermilk makes these so moist and delicious. I freeze the leftovers and get them out when I just want a biscuit. This will be a best recipe in my house for YEARS to come.

Might be my favorite biscuit recipe, even better than the CL potato biscuits! I did make a few changes: just 2 TB green onion tops chopped fine, just 1/2 cup cheese, and I substituted 1 TB lard (that's right, lard) for one of the three TBs of butter. I also made larger biscuits, so the whole recipe made about 10. I baked a few minutes extra to accommodate the larger biscuits. So tender, flaky, and soft. Just great!