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Genuine Southern Biscuits

Tender, flaky, delicious—and ready in less than half an hour

Fine Cooking Issue 14
Photos: Jan Newberry & Brian Hagiwara
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Here’s how to make real southern biscuits no matter where you live. Because the ingredients are so few and simple, what makes the biscuit is the handling. A light touch and quick handling keep the dough from becoming tough in the mixing stage. Careful handling is also needed for rolling out the dough and for cutting the biscuits. Taylor’s directions are precise, but by no means difficult. He adds a suggestion for a sweetened biscuit as well. Featured recipe: Genuine Southern Biscuits.


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