We Tried Ree Drummond’s Mystery Rolls. Here’s the Secret!
Updated: Mar. 13, 2023The Pioneer Woman found her mother's recipe for Mystery Rolls—and lucky for us, she shared it! I promise this will be your new go-to recipe.
I agree with Ree—I love the simplicity and unpretentiousness of this recipe. Plus, it was created in 1977, and as Ree says, “I loved 1977. It was a happy time. It was the time of Luke Skywalker. And Annie Hall.”
Not to mention, it was the year I was born. So, I knew it was kismet for this lovely recipe and me!
The Mystery Ingredients
- 1 can of flaky biscuits
- 4-6 oz of crumbled blue cheese
- 2 sticks of salted butter
Making Ree Drummond’s Mystery Rolls
OK, don’t blink or you’ll miss this recipe. It’s so simple!
Step 1: Prep to Bake
Preheat your oven to 350° F. Place the butter on a baking sheet and cover with the blue cheese crumbles. (Not all baking sheets are created equal! Here’s how to find a good one.)
Step 2: Bake until it’s all melted
This took longer than I expected due to the large block of butter I used. If you use two separate sticks/smaller pieces of butter, it should take less time. The key is to make sure the cheese doesn’t burn.
In the meantime, cut your biscuits into fourths.
Step 3: Put everything together
When the butter and cheese are melted, toss the biscuit pieces in the warm mixture until every piece is coated. Then, carefully (don’t burn your fingers) move the pieces into neat-ish rows.
This will allow the dough to have space, rise fully and stay as individual rolls, as opposed to one big blob.
Step 4: Bake
Put the coated biscuits in the oven and bake 10-20 minutes. Ree actually recommends 8-12 minutes. However, it took much longer for my little rolls to brown—closer to 18 minutes. As a result, I recommend starting at 10 minutes and checking them every two minutes until the rolls have risen and turned a lovely golden brown. Looking for more recipes? Try our favorite meat loaf recipe.
Our Taste Test
Buttery and delicious, these Mystery Rolls are so satisfying! Surprisingly, the blue cheese was not overpowering or as strong as I expected. The baking seemed to have taken the edge off the blue cheese and made it more mellow, thus more palatable for younger members of the household.
My final recommendation is: Make the Mystery Rolls! Next time your mother-in-law asks you what you want to contribute to family dinner, tell her you’ll take care of an appetizer and bring Mystery Rolls. Everyone will be smitten with them (and you).
Finally, keep the recipe a secret so you can be the only one rocking these at family dinners for years to come!
More Secret Family Recipes to Make for Your Loved Ones
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. —Margaret DeChant, Newberry, Michigan
Italian Pork and Potato CasseroleThis recipe has been enjoyed by three generations of my family. My mother concocted it years ago using a few ingredients she said were handy at the time. The aroma from these ingredients brings back fond memories of home.
Steamed Carrot PuddingThis recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
Grandma Pruit's Vinegar PieThis historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas
Turkey Dumpling StewMy mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. —Becky Mohr, Appleton, Wisconsin
Coconut Almond CandyThe secret ingredient in this homemade candy is a true surprise—no one tasting these delicious morsels will guess what’s in the sweet, creamy filling! —Katrina Smith, Lawrence, Kansas
Apple Dumpling BakeI received this recipe for baked apple dumplings with Mountain Dew from a friend of mine, then tweaked it to suit my family's tastes. The soda is definitely the secret ingredient in this rich apple dessert. —Chris Shields, Monrovia, Indiana
Old-Fashioned ApplesauceWe had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. —Doris Natvig, Jesup, Iowa
Old-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
Mom's Potato PancakesThese old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. —Dianne Esposite, New Middletown, Ohio
Oktoberfest Red CabbageFour generations of our family have made this dish of red cabbage and apples, known as rotkohl ("red cabbage"). We love the tart and sweet flavors. —Diana Likes, Chandler, Arizona
Deep-Dish Sausage PizzaMy grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband, our family and me. —Michele Madden, Washington Court House, Ohio
Daughter's Apple CrispMy mom’s apple crisp is the best in all of Texas, honest! I tweaked it slightly, though, and now I spend less time in the kitchen and more time catching up with my spry 92-year-young mother. —Joan Hallford,
North Richland Hills, Texas
Easy Ice Cream Sundae DessertIn summer, nothing's better than ice cream sundaes. We kids couldn't wait to dig into this tempting dessert. It's cool and smooth with a ribbon of fudge inside. Whenever I make it for my family, I think of Mom. —Anne Heinonen, Howell, Michigan
Corn Stuffing BallsMy mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. —Audrey Groe, Lake Mills, Iowa
Aunt Nancy's Cream of Crab SoupMy sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes—Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. —Lynne German, Buford, Georgia
Strawberry Rhubarb PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Apricot Gelatin MoldMy mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. —Suzanne Holcomb, St. Johnsville, New York
Sausage-Vegetable Egg BakeWhen we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. —Cathy Banks, Encinitas, California
Mom's Sweet Potato BakeMom loved sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost be served as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
Lemony Turkey Rice SoupWhile growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.
—Margarita Cuellar, East Chicago, Indiana
Cookie Jar GingersnapsMy grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
Grandma's Pea SoupMy grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. —Carole Talcott, Dahinda, Illinois
Herbed Garlic PotatoesMy mom cooks from scratch and rarely uses a recipe. That's how I learned—a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers—and everyone asks me for the recipe. —Sherry DesJardin, Fairbanks, Alaska
Grandma Schwartz's RouladenThis was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. —Lynda Sharai, Summer Lake, Oregon
Mom's Roast BeefEveryone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania
Originally Published: January 29, 2019
