I found the biscuits plenty moist enough. Maybe some cooks did not roll them thick enough? The recipe says to make the dough 1" thick before cutting. That's ~2-1/2 cm. for you metric folk. Also they should be checked after 18 min. rather than waiting the maximum 20. Of course oven temp. accuracy is important, too. Anyhow, cooked as per directions, they have just the right texture. If you are using salted butter or margarine instead of sweet, omit the salt. When I am out of buttermilk, I make a substitute by using 2 tsp. rice vinegar in the quarter cup before filling the rest w/ regular milk. The acid in buttermilk or vinegar is necessary to make the baking soda work. I also used only half the sugar and mixed it w/ the buttermilk instead of the dry ingredients to make it blend in better. A tsp. or 2 of dried dill in the dry ingredients is nice once in a while. Interesting that biscuit recipes are almost identical to most scone recipes except for the shape they are cut into. One time I shaped this recipe the way I do scones--first shaping the dough into a thick log, then flattening it into a 3/4" thick rectangle, and scoring the rectangle into smaller rectangles which I then score on the diagonal into triangles. The scored dough is not separated before baking. This small recipe made 2 smaller rectangles--4 triangular "scones", and can be baked in a toaster oven if you keep a piece of foil loosely on top for 2/3 of the baking time.
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I found the biscuits plenty moist enough. Maybe some cooks did not roll them thick enough? ...