These are the flakiest biscuits I have ever made. I used a stick of cold butter and shredded it in like Julie W suggested and it is delicious! To make these brown better on top, I run my fingers under the tap and lightly pat a little water on them right before I put them in the oven. I also make these in double batches to freeze. Take out what you need and bake right away, increase baking time or thaw on the counter or over night in the fridge. I "square" cut these out with a pastry blade and the recipe makes 12- 2"x2"x1/2" biscuits.
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These are the flakiest biscuits I have ever made. I used a stick of cold butter and shredded...