Unlike what usually happens around here, I actually had exactly the ingredients called for. I measured carefully and ended up with a dough that was very dry. I thought about adding some liquid, but wasn't certain which one (water or more buttermilk) nor how much. While it sat on my counter waiting for me to figure out what to do, I noted that the dough started to improve. I suspect, like when I'm making bread (also recently learned), it may need time for the dough to absorb the liquid and distribute it. In any case, after about 10 or 15 minutes the dough was more pliable. However, since I can't roll worth beans, I elected to make the biscuits in the "clover" form. That involves rolling walnut (in the shell) sized balls and putting 3 of them in a non-stick or pam sprayed muffin tin and then baking. The results were fine at 400 Degrees F and about 17 minutes. The taste, though, was bland, though the texture was quite nice. Since I was using reduced fat buttermilk (as per the directions), I wonder if using regular buttermilk might improve the flavor. Or possibly a little more salt. The pepper in the recipe wasn't noticeable at all, and I don't like pepper. So maybe it too needed to be increased. I do know I'd definitely increase the basil as it might not have even been in the biscuits for all the flavor it imparted. Actually, I had a little bit over the called for 2 tbsp to begin with but think I might increase to at least 3 tbsp. Other than added fat from the cheese, none of us
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Unlike what usually happens around here, I actually had exactly the ingredients called for. I...