Marty Recipe Reviews (Pg. 1) - (19680311)

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J.P.'s Big Daddy Biscuits

Reviewed: Jun. 6, 2012
This recipe is so good, I dont really see a need for trying another--if anything, it would only be as a change because these are made so frequently! They come out a bit crisp outside, and have a fluffy-chewy interior. With a bit of butter and honey, they are phenomenal! I'm sure I can't add anything new as far as tips for success, but I'll list what works for me regardless: 1) Bake at 400 degrees vs. the stated temp. I found that to work much better and produced a beautiful golden brown biscuit. 2) Use a light hand throughout the recipe. Don't overmix the shortening into the flour, and knead minimally, just enough to smooth the dough a bit. 4) Add just enough milk to bring the dough together. The dough will be sticky, but the flour added from the kneading and from that sprinkled on your workspace will make it perfect. 3) Dont roll the dough out too thinly, so you can have a nice tall biscuit. I was so proud of how they looked and tadted after my first attemp that I took pictures of them ;) Give this recipe a chance, I think you'll be happy with it!
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Flaky Food Processor Pie Crust

Reviewed: Aug. 15, 2011
I made this pie crust today for the first time, and it was of the flakiest I've ever made. I skipped the food processor altogether, just to make sure I didn't overwork the dough. I also added a smidgen of sugar, since I like mine slightly sweet. I used this for a prebaked pie shell for a chocolate cream pie and the crust was the best part. I'd definitely try this one out!
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