these biscuits have a good flavor but following the recipe i came up with a bit too dense tooth...i tried the recipe again kneading the dough my way, wich is 3 folds. thats it... cut with a floured cutter, glass what have you and bake and enjoy an even bigger fluffier biscuit.

Reviewed On: Oct. 26, 2009

Quite tasty, easy and quick to prepare. I too made a modification...instead of the wine i used vodka and cream. (i'm into the vodka sauce lately) i ran to the garden and got the first veggie that was ready...fresh peas...i added them at the last so they would not lose the crunch.

Reviewed On: Jun. 11, 2009

while the dutch oven cooking method is always good (and i do it a lot in backyard firepit) it's touchy when combining certain veggies that get mushy and tasteless after high heat and a pasta that needs the firm texture...i would suggest to replace broccoli and cauliflower and zucchini with more firm veg like portabella, chard/collard, spinach and carrot. ground meats are excellent too

Reviewed On: Jan. 24, 2009