I made this recipe with the ingredients exactly as directed. I did cut my biscuits with a biscuit cutter just because of personal preference. Since there were no directions about how to handle the dough, I did follow Chef John's directions about the quarter folds. I rolled them and and cut with a biscuit cutter. The beauty of rolling the dough out, folding; and repeating results in a light, fluffy biscuit in which you can actually see the layers to the biscuit.I couldn't believe the difference the sugar makes. Plus, I baked in a convection oven. Absolutely brown ad crispy on the outside, and that's the way we like them--with a brown crust. The only way I will ever make buttermilk biscuits again. Thank you for sharing!
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I made this recipe with the ingredients exactly as directed. I did cut my biscuits with a...