The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 6, 2009
Made JUST the biscuits. A hit! Followed ingredients exactly, but shaped into 4 biscuits, baked about 20-25 mins, used oven's "keep warm" setting after that for quite a while. Split warm biscuits and topped with vanilla yogurt, raspberries and wild blueberries. A hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 4, 2009
Excellent! I tried it with whole wheat as well and it was very good. I baked the shortcake as little cakes (12 min at 425) and that worked quite well. I also used home canned peaches (no added sugar) instead of fresh ones and it worked great.
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Cooking Level: Intermediate

Home Town: White Cloud, Michigan, USA
Living In: Houghton, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 23, 2008
good shortcake recipe. didn't care for the salt in it...It could be tasted. Cake was nice and moist. My family liked it a lot.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 3, 2007
this looks and tastes so delicious. It was scrumtious.!!!!!
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