WOW! Yummy, fluffy, easy, tender. I was looking for a buttermilk biscuit recipe and couldn't find what I wanted, so I used this and used buttermilk instead of milk. Used stick butter for shortening. Used a tsp. instead of 1/2 tsp of salt. These were very easy, rolled out beautifully, and were the best biscuits I've ever made.

Reviewed On: Dec. 6, 2006

This is one of those recipes where the sum is more than the parts. If you like asparagus, it is amazing how good this is. Bake asparagus until it gets tender and starts to carmelize - if you take it out while still crunchy and fresh in the middle, it's not as good. Definitely pour the sauce on immediately on taking it out of the oven, so it will sizzle. I've also baked a piece of salmon with the asparagus, made extra sauce and poured it on both. What a meal!!!

Reviewed On: Feb. 20, 2006

I love ginger so I had high hopes. I was a little disappointed. The flavor was only moderately gingery, but they do have a noticeable hot bite from the ginger. I would have preferred more ginger flavor and less hotness. *The next day the hotness had mellowed, and the flavor improved. They turned out great.

Reviewed On: Feb. 20, 2006