Yield: Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits.
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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.
I've been looking for a great, basic, flaky biscuit recipe. I think this one will be my go to recipe. I have tried a few recipes and what makes this one stand a part (i.e., makes the flakiest biscuit) is the folding process (tried-fold), it really makes a difference.
This recipe produces a scone-like biscuit. It’s good but it wasn’t what I was looking for in a dinner biscuit.
Made these biscuits this morning with whole wheat flour. As my son put it, they were flakey, flavorful, and perfect! Jessbair, I'm not sure what you did, but after several hours, our biscuits were still soft and flakey. They were delicious!!!! Love this recipe.
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