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"Good, I mean how can you go wrong with sweetened, deep-fried buscuit dough (which is really what this is)? Plus, gluten free and pretty easy to make. Tasty, but not like the donut I was craving. Glad I only made 1/2 a batch, which still made a whole platefull. I also made only 1/3 of the flour blend recipe, which was just about perfect for 1/2 ..."
Jan 14, 2013 on Food.com