These impeccably light, fluffy biscuits are a breeze to make.
By America's Test Kitchen | October 7, 2011
<< Back to Article: Secrets to Perfect Biscuits
A must try recipe.
I will try today . thanks .
Wonderful, flaky, tender, light biscuits! A definite “keeper!”
Will certainly try this recipe!
Can you use lard instead of shortening?
these didn’t turn out well for me. not sure what went wrong but they didn’t rise. baking powder was brand new also
Love the taste but them tend to be crumbly. What could I be doing wrong?
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For a light, rich, cakelike biscuit, add an egg and use just enough rich milk to bind the dough.
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