I really didn't like the taste of the refrigerator biscuits. The pudding and sugar mixture caused it to turn out grainy and clumpy. It's not much harder to use frozen bread dough and make your own caramel mixture, which I will be doing from now on. I was surprised it was so bad.

excellent!!!

I used margarine in the crust instead of butter and think the texture of butter would be better/flakier. I also found the crust to be bland and could have used a little sugar in it. Otherwise, good bars. The liquid mixture was too wet and I had to add more flour before rolling (1 yolk + enough water to = 2/3 cup was too much), so an easy fix. You won't taste the cornflakes or get a crunch from them with each bite. They soak up the liquid from the sugar and apples. I thought 10 apples would be too much after cutting them, but they cook down a lot and ended up being perfect. I liked the 'apple pie in bar format' and will try this again. Using margarine does make it a very inexpensive dessert.

I reduced the recipe for an 8x8 pan and used just 1 pound of ground beef and three cans of tomato sauce in place of the meat and sauce/paste listed. The flavors of the spices were great and it worked out perfectly.

I followed the recipe exactly and found mine wasn't thickening at all until cold. It had a strong powdered milk scent before baking and unfortunately tasted powdered-milky after baked as well. I used it for seven layer bars and would not do that again. I won't make this again and am glad I didn't need these to serve these bars to anyone. The canned SCM isn't as expensive as the wasted ingredients to make it and tossing your finished product out.

This recipe tasted very blah and it was way too dense for the light white wedding cake I was going for. It was pretty bad. I started with another recipe. Don't bother with this one.

This is an excellent dip. I have made this by adding green chilis, cumin and chili powder to the bean layer. It's pretty forgiving to tweak as you like.

As others have stated, very dry dough to work with and very crumbly and dense texture when baked as well as ugly looking. They look NOTHING like the photo posted. I made them to use for strawberry shortcakes and hope that helps save them, but will never make as scones again. Chewing it, it felt like a mass of dense dough in my mouth. They didn't rise during baking and needed to be baked 10 minutes longer than specified in the directions. Really disappointing with all the great reviews :(

I substituted frozen strawberries for the pineapple and it has a nice flavor. I also reduced the sugar to 1.5 cups. Good, fast recipe.

I made this in the bread machine and used 1/3 of the recipe for my machine. It worked perfectly and was incredible. I'll be using this again! Next time I may bake in my oven rather than the machine for a better shaped loaf.

I have this same recipe from a bread machine cookbook and wanted to share it works fantastically in a bread machine. I omit the sugar and add a tablespoon of italian seasoning to the dough as well. Very good!!

I was disappointed with this one. They baked beautifully, were light, moist and had a great texture, but tasted like nothing. I kept getting the baking powder taste with bites of plain biscuit and not the buttery/savory flavor I was hoping for. They were definitely missing some key ingredient to make them KFC like. I'll keep searching for a keeper, this isn't it.

This recipe has served as a good guide for me, to know what should go into a guac. I use about 1 Tb chopped onion, 2 cloves garlic and left out the tomato (not in season here) and blended it all in a mini food processor. Turns out delish everytime.

I used three bags of microwave popcorn and it appeared to not be caramel-coated enough...but that didn't stop everyone from scarfing down every kernel! It tasted fantastic and is some addictive stuff that I'll be making again! Next time I may decrease the popcorn to 2 1/2 bags. Great recipe!!

If you half this recipe it is EXACTLY the same as Nestle's chocolate chip cookie recipe except 1/2 cup white sugar is substituted with the package of pudding and this recipe did not use salt. I did the above, halved it, added 1 tsp of salt and about 1/4 c. extra brown sugar. They turned out fantastic! You don't need to press them flat if your dough is at room temperature. They spread a bit and were almost too flat when I did. I've always been curious of using pudding in cookie dough. I'll definitely make these again. *update* three days later they are still tasting great!!! These work great to scoop balls and freeze, then bake them from frozen state when you need them, adding another minute or so to the baking time.

Buttery, flakey and simple. I used this with apple dumplings and it turned out great!

I followed the recipe exactly, but doubled the lemon top and found the crust's taste to be bland and lost in the filling. The lemon was more gel-like rather than creamy like I was looking for. It did have good lemony flavor though. I probably will look for another recipe.

Super simple and easy to make for guests. It's a nice, light finish to a meal. I used strawberry jello and fresh strawberry slices on top instead of raspberry.

These were very good, but better described as muffin tops than scones. The lemon glaze makes them extra yummy and I was happy to find the dough freezes well. I froze small biscuit-sized portions. To bake, put frozen portions into a preheated 350 degree oven until firm to touch and golden brown. Great little muffins anytime! They do not keep overnight and get soggy. I would probably make these again with the intentions of freezing for quick muffin treats. My kids loved them!