As written, this is a great staple recipe. I've used this recipe many times now and have made small tweaks to make it a 5 star recipe.
TIP: add a little more shortening to make them fluffier. Not too much, maybe a tablespoon. You can cut down on some of the butter if you don't like the idea of extra shortening and butter. Or you can only use shortening (4 tbs) and no butter.
Don't soften the butter. It should be very cold. It will take a bit to cut it into the flour so that the lumps are pea-sized, but cold butter is better than softened.
Don't let the recipe fool you about the dough being very wet. Don't go crazy with the milk.
Also, for those who used milk instead of buttermilk and found the biscuits to be heavy - it's because of the baking soda. Substitute with baking powder and you'll find them lighter and better tasting.
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As written, this is a great staple recipe. I've used this recipe many times now and have made...