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The secret to these biscuits is starting with a very wet dough, then dipping your hands in flour and, working very quickly, adding just enough flour for the biscuits to hold together. Sifting the flour makes the biscuits even lighter. Butter tastes much better than vegetable shortening in this recipe. If you don’t have a biscuit cutter, the top of a can of cooking spray works great. Resist the urge to add more flour to the dough—the wetter the dough, and the less handling, the more tender the biscuit. Recipe Source: Relish Mag
Units: US | Metric
Serving Size: 1 (531 g)
Servings Per Recipe: 1