This is an excellent, simple, fluffy biscuit every time. I use it as the dough for my cinnamon buns and it is amazingly good...butter the bottom of a round cake pan, sprinkle in brown sugar and sliced almonds with a few drops of water. Make and roll out the biscuit dough as usual, then spread mixture of margarine, cinnamon and brown sugar about an inch from one long edge. Roll up jellyroll style, use a piece of thread to slice roll into buns and place into a loose ring around the edge of the buttered pan, last 2 in the middle. The buns will grow together in the oven. I frost them with cream cheese icing and they are always gone before I get a second one... Really yummy at brunch, not overly sweet and this biscuit dough holds the cinnamon butter remarkably well.

Reviewed On: Jul. 2, 2007

I tried ginger and cinnamon in this recipe and it has already become a family favourite. Seriously, I only saw this recipe last week and have had four batches of muffins requested since!

Reviewed On: Jun. 13, 2007