I was surprised that no one had tried using prepared biscuit dough. I made the filling as instructed, but just realized that I left out the salt (fine without it). I had a can of jumbo buttermilk biscuits and also a can jumbo flaky biscuits (8 per can). There was so much filling that I ended up using both cans. I just rolled out a small pizza-sized round about six inches per biscuit, put filling on, folded and crimped them and baked them in the oven for about 15 min., when the tops started to get golden brown. Talk about easy to work with and cooks in half-the-time! Both biscuit doughs were good, but the vote tended toward using the flaky biscuit dough.
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I was surprised that no one had tried using prepared biscuit dough. I made the filling as...