This was fabulous! I baked it in a bundt pan as others suggested and added 1/2 cup of Splenda and a cup of mini chocolate chips to filling, omitted the sugar. Very moist and delicious.

Reviewed On: Jun. 12, 2010

Good flavor. I didn't give it 5 stars because it's a very sticky dough to work with and I used the the stand mixer with the dough hook too. Also didn't rise as high as I would have liked. The yeast may have "lost steam" by the time it rose two times prior! Will make again.

Reviewed On: Jan. 23, 2010

These were very good. I took the advice of another reviewer and preheated the oven to 200 degrees, turned it off and let the biscuits rise for one hour. I also cut the shorting to 1/2 cup total and used 1/4 cup of Crisco and 1/4 cup of butter. The problem was that I put all 24 on one baking sheet and they all ran together and the round biscuits took on the shape of the baking sheet and became square. It certainly didn't hurt the taste and could still be separated. However, you might want to space them out a tiny bit more. A very good recipe and I will make again

Reviewed On: Nov. 7, 2009