Yield: Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits.
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I was so disappointed in these! I followed the recipe to the T (I listened to the reviewers and cut square biscuits instead of round to minimize handling) and they were delicious right out of the oven, but within 4 to 5 minutes they got hard. I only ate one, which says a lot. Not sure if I did something wrong but I'm moving on to another recipe. Disappointed.
I have made this recipe for biscuits many times; the method is my favorite. I use it for making buttermilk scones, as well. For the biscuits, I usually don't even use a round cutter: Instead, I pat the dough into a square, and cut out square biscuits with a bench knife. It's easier, and there are no scraps to re-roll!
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