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Dariana / All my dishes 2 years, 5 months ago
One of the keys to success is cooking these classic Southern filled pastry treats slowly in a "nearly dry" skillet over medium-low heat.
Prep:35m Cook:35m Servings:12
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Dariana |
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michellem 2 years, 5 months ago said:
These sound very good! ~M
dariana 2 years, 5 months ago said:
Michelle, the ARE! Trust me, I sure eat enough of them, lol.
bondc 2 years, 5 months ago said:
You're killin me here!
dariana 2 years, 5 months ago said:
Don't die on us bondc! :-)
calwar 2 years, 2 months ago said:
My Mamaw in Kentucky use to make these but when she was having a lazy day as she called it she would use buttermilk biscuits in the can.She would roll them out and fry them the same way.
dariana 2 years, 2 months ago said:
Calwar, I have saw people do that too and they are simply delicious.
dee007 2 years, 1 month ago said:
These look very good. Can't wait to try the fruit pies.....
Hugs, Dee
jlophoenixrising 1 year, 10 months ago said:
I have had these when we lived in Ga...hope I can do them justice when I try to make them....thanks for posting!