Home Cooking

secrets for high rising biscuits


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 16

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.

Want to stay up to date with this post?

Recommended From Chowhound