I chose this as my first recipe for baking biscuits--I'm a cook, not a baker! I grated the butter as much as possible and baked them in a cast-iron pan, which produced the crispy bottom I was craving. I had to use non-sodium baking powder due to dietary restrictions, so they didn't rise as much as they might have otherwise, but the texture was very, very nice. I gave the dough a little gloss of oil before putting into the oven so that the tops were as crispy as the bottoms. Served them with coconut-curried butternut squash soup for Christmas Eve dinner. I'll be happy to use this recipe again.
Was this review helpful?
0 users found this review helpful
I chose this as my first recipe for baking biscuits--I'm a cook, not a baker! I grated the...