General Discussion

The perfect biscuit


General Discussion 9

The perfect biscuit

Michael Rehm | May 9, 2004 11:01 AM

Looking to approach perfection on biscuit making. The goal is to have a delicious vessel for my already near perfect pork sausage gravy. However, the biscuits, if ever ordered on the side could use some work. To use buttermilk or regular milk? Technique for not over working the dough? Etc. Do you have the perfect biscuit receipe? Let us share . . .

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