I think that is the best way to learn. My mother made biscuits like
James described but I now use an olive oil recipe. Easy to make, I
find the recipe makes just enough to fill a 12" cast iron skillet.
Rather than take the time to cut them round, I cut into squares with
a chefs knife. I make them large because I like to split them
immediatly after coming out of the oven and buttering them, large
biscuits takes less time. Van Dell
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