Just made these for breakfast to go with "dip" (over medium) eggs since we didn't have any bread in the house. The only change I made was to sub butter for the shortening since I try to stay away from trans fat. I cut them with a juice glass and ended up with 12 medium sized biscuits. One tip that I have is not to knead the dough as the recipe indicates. Biscuit dough will become tough if you handle it too much. After you incorporate the milk put the dough onto a lightly floured surface and gently pat it into a circle to your desired thickness and cut out the biscuits. The reason for the 4 star rating is that I thought they were too sweet. Next time I would reduce the sugar by at least half.

Reviewed On: Nov. 13, 2011

I have made this recipe twice now. The first time with half-n-half in place of the cream and I used rigatoni pasta. It was delicious and I would give that version 5 stars. I made it again last night and used the heavy whipping cream that the recipe called for and penne pasta and it wasn't nearly as good. The heavy whipping cream gives it almost a sweet taste that I didn't care for. Next taste I'll stick with the half-n-half. I also added a few garlic cloves as suggested by other reviewers.

Reviewed On: Oct. 8, 2011

Fabulous recipe. I've been making a standard margherita pizza for several years, but this definitely takes it up a notch. The only change I made was to leave off the fontina, didn't have any, and increase the mozarella. I used this with Jay's Signature Pizza Crust from this site. I made two large pizzas for my family of 4 and we devoured both of them. WHEN I make this again, I would use fresh mozarella because I think it has much better flavor.

Reviewed On: May 7, 2011