i am a pro baker, have been making this recipe for years. i think they are the best,now a few tips. after you have made them a couple of times, try winging it by feel. you want your dough to feel like a wet sponge, the wetter the more tender. these can either be dropped or cut, if you are cutting,use a.p. flour to roll them out, the self will absorb and change you ratio and become tough. you also can add some chedder cheese, better than red lobsters. another trick add a little sugar and cinnamon, brush top with egg wash sprinkle with sugar, these make great short cakes, when filled with fresh fruit. use these as ideas for other things you can add to these great biscuts,bacondebaker
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i am a pro baker, have been making this recipe for years. i think they are the best,now a few...