These are exceptionally good. Very similar to my mom's "baking powder biscuits", but these are moister then hers. I made the "creamed chicken over biscuits" recipe from this site to go with these. My 16 month old son loved it, he said mmmmm and clapped his hands. I cut out 6, and didn't get "Grand Biscuit" size as stated. I also only needed to use 3/4 c. milk instead of 1 c.. My mom says that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well. If it's hot and dry, they should rise beautifully. So I kind of go by that when I am adding the liquid and flour (amounts). After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels. I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temp. and/or were left in too long. Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be "perfect" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after. Anyway, you should enjioy these.
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These are exceptionally good. Very similar to my mom's "baking powder biscuits", but these are...