Can this be made in one large baking dish rather than in individual ramekins? How would that change the recipe?
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Merrill is a co-founder of Food52.
You might not achieve quite the same texture -- part of the beauty of this recipe is the caramel bubbling up around the crisp biscuit topping, and I think you won't get as much of that crispness if you bake it in one large dish. But I could be wrong!
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