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Showing 1-3 of 3
on December 26, 2006
This recipe is very similiar to the one I have in my Farm Journal's Country Cookbook circa 1972. They are great with sausage gravy. Very budget friendly and tasty, too. Thanks for posting it!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Krsi Sue
on January 27, 2006
I like the fact that I can freeze the biscuits and use them later. I do this all the time with my yeast bread, but wasn't sure if I could w/ baking powder type biscuits. This is nice, because there are days when at the last minute, I need a bread for the meal. There is no waste, as I can cook only the amount I need. Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Terri Newell
on January 23, 2006
I wanted to change my original review. The second time, I used a regular baking sheet, and with the adjusted flour amount, the biscuits came out perfect. Now my in-laws are hooked on them, too, and my husband's grandmother, who lives alone, is thrilled that she can bake just a couple at a time and have fresh biscuits whenever she wants them, without a whole batch going to waste.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (123 g)
Servings Per Recipe: 4