I make these all the time, the only thing I do different is I do NOT knead the dough 14 or 15 times, I add the milk and stir for a second or two then flop it onto the lightly floured board, knead about 1 or 2 times until it sticks together, then roll or pat it out to about 1 1/2 inches thick, cut with a juice glass, put the biscuits onto a non- greased cookie sheet and bake, they come out light and fluffy, the extra kneading will make biscuits tough,the less you handle it the better. (same goes for pie dough, if you knead it too much, you end up with a tough crust).
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I make these all the time, the only thing I do different is I do NOT knead the dough 14 or 15...