Per the notes on the original recipe, these are "hearty from biscuits....they have plenty of heft, flavor, and sweetness. Non-vegans may use butter instead of soy margarine." I used butter and half whole wheat pastry flour instead of unbleached white flour. Because of that, I needed a bit more cider in the mix. I just whizzed everything together in the Cuisinart. Same one I received as a wedding present back in 1979 🙂 I used a quarter cup to to drop the biscuits and disengaged the batter from the cup by running a knife around the inside edge of the cup. The batter dropped from the cup easily with that trick. I also lined my baking pans with parchment paper, and folded the overhanging edges under, so the extra paper would not burn in the oven. Note that you could always store these in an air tight container, and store them in the freezer. Reheat in a toaster oven for an occasional treat.