I have been baking biscuits for some time, and as a former newbie, (am only up to about 600 biscuits through my oven) - have decided after much variation and trials, the following "biscuit" big rules hold true: -Whole fat yogurt is a must -All flours and not created equal: The kind of flour you utilize makes a vast different - Whole butter is essential - Baking powder and baking soda brands DO matter - The wetter the dough the better - Do not use anything but your hands - I rinse mine in cold water first. - Refrigerate - keep cold - the entire process ... apart from all that which I learned the hard way, I had been in search of what PROPORTIONS were best and if it was important to add that ubiquitous 1 -2 tsp of sugar, and if so, what kind. I prefer not. So I went a-looking for recipes and I found this one, and the minute I saw it I knew it was the real deal. The only caveat I have, though I always insist on whole foods only in my kitchen (i.e. no low fat this or that, o — sgrishka 1/28/2009
I'm glad you enjoyed my grandmother's Country Biscuits. Thanks for both the medal you awarded me and the excellent comments and recipe review...I really appreciate them!6 years ago sgrishka
When you don't have Heavy Cream (35% butterfat) you can substitute a mixture of 2/3 cup whole milk mixed with 1/3 cup melted unsalted butter for - makes 1 cup (this mixture is not suitably for whipping).
For this recipe, I can remember my grandmother sometimes using half-and-half, whipping cream and even evaporated milk, but I've never used them.
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