These were quick and easy. I used buttermilk instead of regular milk, and only enough to make the dough hold together—it only took about 3/4 cup. I'd assume that the people whose biscuits were too dense just didn't need to use as much milk. Also, I'm a bit lazy, so I kneaded the dough right in the bowl, and just placed globs of it on the cookie sheet rather than roll it out. The biscuits turned out great (although they'd have been prettier if I'd rolled them out). Instead of refrigerating the dough, you can freeze it once you've formed the biscuits; just pop the frozen biscuit dough in the oven, and add about 5 minutes to the baking time.
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