Yield: Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits.
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It has been years since I've made these and I given my new found time, I decided to make them again. Still as good as the first time. They didn't last long! only thing I did differently was to cube the butter, sprinkle with flour and place in the freezer for about 30 minutes before adding it to the mix., then continued on as directed. Also, so that I didn't mix the dough to much, I just cut the final dough into pieces instead of using a ring to cut it out - less fuss.
The taste of the biscuits is amazing.
I've made these three times. First time they were great, the other two times they bleed butter while baking and I ended up with inedibly tough biscuits. Thumbs down.
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