These were really good! I used butter instead of shortening (shortening was a huge trend back in my grandma's day, too).
The texture of these biscuits was wonderful.
If you're using this recipe for biscuits or gravy, consider reducing the amount of sugar by half, or maybe leave it out all together. I found the sweetness to be a little too much under a savory gravy.
The key to any biscuit, though, is not to overmix. I don't even roll out the biscuits for fear of overworking the dough.
The bottom of the biscuit will brown faster than the top, so be sure not to wait too long for the golden color to appear on the tops.
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These were really good! I used butter instead of shortening (shortening was a huge trend back...