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The thing about making biscuits is that cutting the dough in rounds leaves more dough to work and cut again. This makes for a tougher dough. Here`s a tip- I eliminate that problem by simply rolling the dough out, as usual, and cutting into squares. This time, I decided to roll in a circle (like a pizza) and cut into slices. So easy! I was freed up for more hang time with my friends during the brunch I hosted.
I substituted milk in these biscuits with Silk Almond Milk Protein + Fiber. The results are the same as with regular milk except the biscuits now have more calcium, protein, fiber, and vitamin E!
The Strawberry Ginger Jam is homemade as well and is unbelievable. I got that recipe from a blog. I`ve added the URL below.
Thanks to BzzAgent and Silk Almond Milk I was able to try Silk Almond Milk Protein + Fiber risk-free. In return, I chat it up with friends, family, coworkers, and other people all over the internet, sharing my honest opinion. With Silk Almond Milk Protein + Fiber (Original, they have Vanilla, I tried Original) I wasn`t so pleased with the taste right out of the carton but have found it is pleasing with cereal, smoothies, milk shakes, chocolate milk, and baking recipes. Feel free to check out and sign up for http://BzzAgent.com and get in on the newest product and service trends before anyone you know.
Biscuit Strawberry Silk GotItFree LuuuxWeeklyFoodComp