I doubled the recipe (we have a crew)but the only change I made was to use 2.5 Tbs. of sugar instead of doubling it. You can adjust the cayenne pepper up or down to suit your tastes, but I thought the amount called for was perfect. The key to flakey biscuits is to handle the dough as little as possible once you've stirred in the buttermilk. Work in smaller batches when turning the dough out onto the lightly floured surface, forming a loose ball with each batch. Flatten into a 1 inch thick disk big enough to cut circles with the rim of a glass twice, then add remnants to the next loose ball. This recipe provides a flakey, moist biscuit that doesn't even need butter when they're done. Perfect as is. Definitely a keeper, going in my recipe box!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?