I tweaked this recipe by using AP flour plus 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar. I handled the dough per Chef John for his Cream Biscuits recipe, then baked at 375F for 15 minutes. They were tall, flaky, and fabulous! Thanks for sharing this very easy recipe.
Feb. 16, 2015 Edit: I made these today using coconut oil, which is solid at room temperature. The biscuits rose nicely, with a crunchy bottom crust. Baked at 375F for 20 minutes made them perfectly golden.
Feb. 25, 2015 Edit: I made these today to go with chili, but I tweaked the recipe by using one stick of butter (1/2 cup) instead of 3/4 cup shortening. I cut the biscuits out with a water glass, then cut the rounds in half. I rolled each half in my hands to make a long tube just longer than my hands. The rolled dough was fashioned into a knot shape by criss-crossing and placed onto a foil-lined sheet pan. I melted half a stick of butter (1/4 cup) and added 2 T grated Parmesan-Romano cheese, 1 t dried Italian herbs, 3/4 t garlic powder and combined. This was brushed generously over the top of the biscuits. I baked them at 375F for 20 minutes. They were golden, flaky, and delicious.
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I tweaked this recipe by using AP flour plus 1 tablespoon baking powder, 1 teaspoon salt, and...