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"I love this recipe! Yes they did make an oops! when writing the instructions, but I just set my oven to 425 and keep an eye on them until they are puffy and a nice golden brown... They rise beautifully and are so tender and delicious that my husband who hates biscuts actually likes these! I add a little extra sugar if I am going to use them for st ..."
Dec 19, 2010 on FoodNetwork.com
"I reviewed this before, but wanted to add that I have been putting a few tsp of vital wheat gluten and it makes the bread amazing! It's very fluffy, full and it keeps the shape nicely. And with the VWG, you can substitute the white flour with whole wheat flower and it comes out as soft and tender as white flour!"
Jul 2, 2010 on Food.com