Originally Posted By: fartz
Originally Posted By: Steezo
What recipe finally worked for you?


I've been using the same recipe, but swapping different versions of the ingredients.

The frozen butter is a must (think you told me that one, rear admiral maybe). I swapped all purpose flour for unbleached bread flour. I swapped 2% milk for buttermilk. The original recipe was for "fluffy biscuits" and it didn't hit me until the seventh or eighth batch to use buttermilk. I also had to fuck with the technique and baking time/temp. 500 degrees for about 11 minutes does the trick. I'll post the whole recipe if yer interested.


I'd be kind of curious to see it. I don't make biscuits all that often, but the technique is pretty much the same as making scones. As a diabetic, I love scones because they're just a tiny little bit sweet but don't completely destroy my bloodsugar.
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