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| My biscuits, fresh out of the oven |
These are one of the best biscuits I have tasted and are easy to make.
I love that the butter doesn't need to be chopped on crumbled into the flour. This is so much easier and creates a stronger butter flavored biscuit!
Tips and Suggestions:
I use a Buttermilk Powder from SACO and follow the directions on the container to make the buttermilk. SACO Cultured Buttermilk Blend can be used in nearly any recipe that calls for liquid buttermilk or soured milk.
I also use a smaller, round baking dish instead of a sheet, and have the sides of my biscuits touching.
Cooking the biscuits in a dish lined with parchment paper just makes for a much easier clean-up.
I also use King Arthur Flour and Land of Lakes Butter. The better the quality of ingredients the better the end product.
