By Sharlene~W on November 13, 2002
"This a a great biscuit recipe from Art Smith (O Magazine, Oprah fame)."
Serving Size: 1 (28 g)
Servings Per Recipe: 18
"Nummmmy Biscuits Sharlene!! I used all allpurpose flour, didn't have any cake flour, and had no unsulted butter, so left the salt out. Wonderful flaky inside, crisp outside biscuits!! A perfect match with our stew tonight, thanks for sharing! This one is in my hard copy."
"Very good and easy recipe!! I only changed a couple of things....I used all purpose flour (I don't keep cake flour) and instead of buttermilk I used a mixture of whole milk and heavy whipping cream to equal about 3/4 cup. I also put my pan in the oven with about 3 or so tablespoons of butter flavor crisco while I was cutting out the biscuits. Then I dipped each biscuit in the extra crisco and just put them sides touching on the pan to bake. I got 13 biscuits (I just used a glass cup to cut them) and baked for about 18 minutes! Very easy and great flavor....even when heated up the next morning for biscuit toast! Thank you!!"