Good recipe but definitely not bakery quality. They are light and fluffy but there is still a yeast taste to them. I'm going to keep trying different recipes.

Reviewed On: Jan. 4, 2010

I knew the basic ingredients for mashed potatoes but never could quite get the proportions right. These were perfect! I warmed the milk and butter together before adding to the potatoes. I've never done that part before and I think it made a huge difference. Great recipe yet ever so simple =)

Reviewed On: Dec. 26, 2009

This is such a great recipe. I've made others that use evaporated milk for the sauce mix but this way is so much more simpler for an even better result. I use a pizza cutter to cut up the biscuits but I put the pieces in a bowl to coat with the cinnamon sugar just so I can make sure they don't stick to one another. Sometimes, I'll make a half batch of the sauce and poor that in the middle of the loaf then add more biscuit pieces on top then cover the rest with the remaining sauce. Gives a nice little surprise in the middle.

Reviewed On: Dec. 24, 2009