Yield: Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have a finicky oven, so I started the temperature at 475deg instead of 500, following the remaining directions as stated in the recipe. The biscuits turned out flaky and delicious! Easy to make too.
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!
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?