One reviewer mentioned that the dough was like gloop, and it is, but this gloopy dough makes great biscuits. In fact the best I've ever made. I wasn't real sure what to do about the shortening - it says to mix it in, but after adding liquid, in order to "mix" it in, it would have to be melted and the recipe didn't call for that. I just used half a stick of unsalted butter and half a cup of shortening and cut it into the flour mixture BEFORE adding the yeast water and buttermilk, like a traditional biscuit recipe. One thing I would have done differently is warm the milk up a bit, cold liquids tend to shock the yeast. I also would have placed these biscuits closer together. They spread out a lot but were still fluffy. I scooped the "gloopy" dough onto a liberally floured surface, liberally sprinkled more flour on top and pressed the dough out gently with my hands. I cut the biscuits out of that and transferred them quickly to the sheet, since they are very pliable.
These were great. Someone mentioned more salt, I suggest using margarine or salted butter to brush the tops of them when they come out, seems to add the perfect touch.
Perfect for eating with honey too!
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One reviewer mentioned that the dough was like gloop, and it is, but this gloopy dough makes...