I was looking for a good, quick substitute to delicious, but time-consuming Hungarian yeast biscuits. After reading the reviews I knew these would turn out good, but didn't expect the amazing end result I got. I didn't add sugar as I don't like the sweetness in savory biscuits. I used goose fat leftover from a roast instead of shortening, which gave the dough a rich flavour (typical Hungarian substitution). Also, I love the taste of whole wheat flour, so added some instead of white (a third). I'm glad I added the milk gradually cause I only needed a bit more than 2/3 cup. I didn't do as much kneading as originally written, even so the dough quickly formed into a smooth ball. This recipe is a definate keeper - really versatile and easy to make! Can't wait to try it with different herbs, cheese or butter instead of fat. Thanks for this super basic recipe!
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I was looking for a good, quick substitute to delicious, but time-consuming Hungarian yeast...