I have never, EVER, dealt with a recipe just to be made very disappointed for three times. I’m an experienced cook and baker, have been cooking and baking many years, won cooking competitions and all that jazz. Hi, I just wanna say that I’ve tried making this recipe THREE times and I can wholeheartedly say that this is a terrible recipe. (Ongoing, despite the fact that this is one of my older recipes that’s been on my site since 2009.) But for some reason, this particular recipe has generated some of the most strident comments I’ve ever received on a recipe. I don’t stop people from posting negative comments on my recipes. Sometimes, I get negative comments, and that’s okay. I don’t share a recipe unless I really like it. There’s one of me and many thousands of you, so I wouldn’t expect every reader to love every recipe, but I’m certainly not out to get anyone. Sometimes I like to do recipe experiments, trying new things or old things or things I’ve never heard of before, but mostly, it’s just my family’s favorite recipes. Recipes I share on this here little ol’ blog thing are just that for the most part–my family’s favorite recipes. They’re already bursting with moist buttery, cheesy goodness. No added butter is needed, making it even easier to eat them up like candy. There is no other biscuit recipe I make that elicits that kind of biscuit response–unbridled attack on the pan. When I fix these biscuits, after I take them out of the oven and am getting the rest of dinner together, I will find my kids gathered around the pan of biscuits stuffing their faces. It became my kids’ favorite biscuit recipe, hands down. I came up with a delicious, flavorful drop biscuit that was everything I wanted it to be. I love those biscuits, but it’s extremely rare for me to go out to eat, much less to a Red Lobster. Nearly four years ago, I experimented with a recipe to reproduce the “Cheddar Bay” biscuits from Red Lobster.
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