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Buttered Biscuits
March 20, 2007

Superb biscuits. (Add 1 tablespoon sugar and 1/2 teaspoon salt for more flavor). Buttery, light, flaky, simple and super quick. The tip about shaping the dough into patties and baking in a cake pan was perfect. I brushed the top with a little butter and it came out golden and flavorful. I always use real butter when baking and I think it makes a big difference versus using margarine. Baked at 425, 18-20 min. This yielded me 6 large biscuits. I've made the J.P. Big Daddy Biscuits twice and they came out hard, dense, flat - not good and definitely not fool proof. This recipe is FOOL PROOF. Just don't overmix or knead. I also always need about 1 cup buttermilk, versus 2/3.

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