One of the very first times that I really didn't alter a recipe. I have to say, simple and delicious. The only changes I made was to use margarine instead of butter, and a garlic blend seasoning. I also threw in some frozen lima beans which were fantastic.

Reviewed On: Jan. 30, 2012

My pup is loving these biscuits but I like others made several changes so it is difficult to review the recipe. I omitted the milk, used rendered chicken fat instead of bacon fat. I was out of whole wheat flour so I used white, cornmeal & rolled oats. Additionally, I added a few tbsps of peanut butter and one banana. Prior to baking I brushed each biscuit with chicken fat for added flavor. He's loving them!!!!

Reviewed On: Jan. 30, 2012

Loved this!!! My only complaint was the syrup was a bit too buttery/oily. Next time, I will increase the brown sugar. I also used more cinnamon in the cinnamon/sugar mixture. I used 3, 14 oz cans of flaky biscuits in a large bundt and they cooked up perfectly. Bakers tip* tent a piece of foil (spray with baking spray) over pan for the first 15 - 20 min of baking and you wont have an undercooked center. I let it cool for 10 min and then turned it onto my serving platter and let the syrup run through the cake. Once cooled, I froze the cake and took it out the morning of my New Years Party. It was fantastic. I drizzled with a simple glaze & it was a great addition to my sweet table and froze up beautifully. No one would ever know I had made it ahead of time. Gotta love a time saver!!!!

Reviewed On: Jan. 3, 2012