These were excellent, I used unsalted butter and upped the salt to 1 tsp, if using salted I would follow the recipe. For years I have believed that you are supposed to handle the dough as little as possible, but I have recently learned that a quick 15 second kneading makes a smooth dough that develops just enough gluten so they can have the structure to rise high, I always skipped this before being afraid of tough biscuits and no matter how much baking powder used, they still came out flat (but tasty and tender), now just the 2 1/2 tsp of baking powder in this recipe, I get a tall beautiful, picture perfect biscuit. I patted the dough out and cut them the traditional way as opposed to the way it is written in the recipe. This is a nice no nonsense recipe. I usually don't have buttermilk, so I sour some regular milk with a bit of vinegar or lemon juice, with great results.
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These were excellent, I used unsalted butter and upped the salt to 1 tsp, if using salted I...