I gave it 4 starts because the filling was great! I read lots of reviews on this one & did make some modifications. I used brown sugar (1/2 c) rather than white, used cornstarch w/ lemon juice to thicken (1 TBS each - could have used a little more) and went ahead & used the Grands biscuits as so many others suggested. I would not recommend using Grands buttery flaky biscuits though. I thought their flavor really distracted from the flavor of the filling & did not complement it at all. And even thought I rolled them out as thin as I could, a few seconds later they would draw back up, thicker than I wanted. I also baked them rather than frying - the edges did not stay together! When I flipped them half way thru in the over I tried pressing them together again on the opposite side, but for the most part that did not help. I can't imagine what would have happened had I tried to fry them. Next time I will try a different variety of biscuits or will try to make the dough from scratch using butter instead of shorting.

Reviewed On: Jul. 2, 2009