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A 10 months ago
Fast tip, who made the rule that says biscuits have to always be round? Anytime you roll the dough again it get flatter and tougher. I decided one day while in a hurry to just cut the gently rolled and folded dough I had made that makes the layers into squares. Faster, easier and flaky every time with minimal dough handling! I use a hand held food chopper blade with a ruffled edge for pretty uniform decorative edges. Dare to be different and make a batch of square or elongate cuts for diamond shaped biscuits! You can make them petite single bite sized or large this way too. I'll try this yeast version soon.
Pam a year ago
They were really good!! Easy and I liked the thought of grating the butter vs working the butter with your fingers. And the folding of the dough gave layers in the biscuits. Will make them again
Chad and Christie 2 years ago
Really good and light. Just keep in mind it takes an hour to rise before baking