I've tried this recipe a number of times now and it has now become my family's favorite! I've found that it's very versatile and can make DISTINCTLY different biscuits based on nothing more than what you do with the butter. If you MELT the butter, like the instructions say, and pour it in with the milk, you have fantastic drop-style biscuits with no changes to the original recipe. If you GRATE cold butter into the dry ingredients before adding the milk, the drop in liquid makes a perfectly smooth traditional biscuit dough that can be rolled out and cut into biscuits that rise and give the most amazing texture. After cooking for large crowds at our church, I've found this recipe fits my rule: the simpler the better!
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I've tried this recipe a number of times now and it has now become my family's favorite! I've...