Our 54 Most-Comforting Casserole Recipes

I have been making the recipe for years. Since my kids are gone now, I cut the recipe in half. The key is not to handle the dough too much. I fold my dough one way, then turn it around and fold it another way. I do this about four times. Then I pat it or roll it to about 1/2 inch thick before cutting. I like smaller biscuits, so I use a 2 inch biscuit cutter.

How best to store figgy pudding? I am making it 2 days in advance and want to save it until then.

I added less sugar but it's still really sugary.