Best biscuits I've ever made at home, and my kidlet is always asking me to make them. I love being able to start these the night before and let them rest. I don't keep self-rising flour around, so following another user's tip, I added 2 tbsp baking powder and 1 tbsp salt to the flour. They turned out perfect - high and light, and melts-in-your-mouth. Note that the dough is really sticky when you dump it out of the bowl. Also, remember not to twist the biscuit cutter when you make the circles if you want high biscuits. Changes: I like these better with butter-flavor shortening, just a personal preference. Also, I've subbed up to 1 1/2 cups of whole wheat pastry flour for a nutritional boost, and it did not affect the recipe. Dumped in a tbsp of garlic powder & a mix of herbs one time for herbed garlic biscuits, and that was a very yummy change-up. Thanks for posting this recipe, it's my new standard. EDIT: made them last night but forgot the buttermilk - used just plain 'ole almond milk. They still rose as good as the Bisquick ones do, and tasted great. These are truly foolproof.
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Best biscuits I've ever made at home, and my kidlet is always asking me to make them. I love...