Using canned biscuits
So many recipes I read lately have canned biscuits put on top of a casserole before baking. The only time I tried this, the biscuits were beautifully browned on top after baking, but raw dough on the undersides. They were disgusting! Anyone else have this problem?
I've noticed that some recipes have you cut the biscuits into 4 or 6 pieces and stir into other ingredients before pouring into a casserole dish. Is this the answer to the uncooked dough problem?
Please share your experiences.