There was a fair amount of effort in making these and I will do so again but will make a few changes the next time. One will be that I keep the dough fairly thick when I roll it out as I wound up with about 9 instead of 6 or 7 and they didn't rise as high as the pictures. The second is that I'll put the cut biscuits in the refrigerator before going into the oven due to mine fusing together as they must have been too warm.
The flavor of these biscuits was delicious, but they were pretty fussy for early in the morning. That said, I learned a lot and will probably attempt them again, if only for the lovely flavor and fluffiness.
Too much baking powder for the amount of flour-even using Rumford-I could taste the baking powder.
Baking at a lower temp than usual for longer than usual didn't provide a good rise.
There are better recipes than this one.
These are definitely very good biscuits, but I prefer the herbed biscuits from Fine Cooking more. For the amount of 'care' these needed, they didn't turn out as stellar as the others did. You can read my full review at: http://bit.ly/M8LkH7
I wasn't so impressed honestly. Very good but not amazing.
These biscuits are out of this world. I also make the herbed biscuit recipe. I make a double batch of each and store the flour mixture in freezer bags in the freezer. All I have to do is add the buttermilk and I can have these delectable biscuits on the table any time. My dinner guests actually expect them now, so I never want to disappoint them. They also ask me to bring some when I'm invited for dinner. I put them in the oven, when I get there and they come out of the oven all hot & fluffy & delicious smelling,.... Heavenly!!!