I've made my share of biscuits, and these are at the top of my WOW list. To my thinking, the ingredients are the same as a standard biscuit. However, "kneading", which is just a fold and gentle press in the case of biscuits, makes oodles of puffy layers. I have made this with all butter, as well as with shortening. I actually prefer the butter and only 1 tsp. sugar unless they're for shortcakes. I also loved the results of someone's advice here to melt butter (1 Tbsp.) in the pan during preheat, dip the tops and flip. Crunchy yum!! Thank you, J.P.
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I've made my share of biscuits, and these are at the top of my WOW list. To my thinking, the...