Important! This above is the first key to good biscuits. Theto
second is
keep all the ingredients COLD until the bisucits go into the
oven.
James
I make good biscuits, well, good enough. I make what my grandmother
called (with derision) truckstop biscuits. I'd like to know how she
made her thinny thin biscuits. And, yes, there was more of a
difference than simply thin versions of my biscuits. For one thing,
they were yummy tasty at room temperature hours and hours after
baking.
Anyone familiar with the intricacies of thin biscuits?
Cathy _______________________________________________ Homestead list
Archive powered by MHonArc 2.6.24.