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Home Cooking

secrets for high rising biscuits

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secrets for high rising biscuits

kbl | Mar 21, 2005 12:03 PM

I usually use the biscuit recipe in Joy of Cooking. I am open to any recipe but I don't want to use shortening or lard, just butter. I made biscuits the other night and they tasted yummy and were tender and flaky, but they were thin. I do use a biscuit cutter, and don't knead too much. I rolled the dough to 1/2" thick as per the recipe. Should I roll it less thin? Any advice? Thanks.

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