I'm not exactly sure what many of these reviewers are complaining about. I thought these biscuits were delicious! They are a little on the greasy side, but no more so than the very famous biscuits they are patterned after, if you remember. I did take a few tips from other reviewers though. I killed two birds with one stone. Some complained about the grease, and others said there was not enough salt/flavor, so I added 1 1/2 tsp garlic salt to the mix to add more flavor AND eliminated the last step of adding more butter at the end. They taste very much like the famous RL biscuits. They didn't plump up as much though, so I will probably add some additional baking powder next time. Thanks for the great recipe!

Reviewed On: Oct. 17, 2009

I didn't have powdered butter flavoring, but I will probably never use that anyway. Instead of 3/4 c shortening, I used 1/2 c shortening and 1/4 butter. I was afraid that the yellow color of the butter would ruin the whiteness of the frosting, but once it was all whipped up it was still perfectly white, and the taste was delicious! We've made it three times in only 2 weeks! Also, very easy to color. We made a red and yellow frosted cake for Disney/Pixar's Cars theme for my son's birthday. Good and firm and perfect for decorating, we used it again to top off cupcakes in ice cream cones (to make look like ice cream) and the frosting held tight, never dripping. Thanks for sharing!

Reviewed On: Oct. 2, 2009

This was delicious! The best part about it is that adjustments are easy. You can mix and match vegetables per what you like/don't like and you can increase the mixture very easily by adding extra milk as needed. I didn't measure anything out, but I knew we needed more than the recipe called for. I just added a whole bag of frozen peas as well as a whole bag of frozen mixed vegetables, and extra chicken so that it would fit in a 9 x 13 inch pan. Then there ended up being too many peas, but it didn't bother us because the other flavors were great! The sauteed onion in the butter was a nice touch. Next time I will double the biscuit part as well. GREAT recipe!

Reviewed On: Oct. 2, 2009