Light and Fluffy Biscuits with Parmesan and Peppercorn
Appears in Cook's Country October/November 2010
Lumpy, leaden, lopsided, squat, flat, doughy--nobody wants to make biscuits like that.
WHY THIS RECIPE WORKS
For our Light and Fluffy Biscuits with Parmesan and Peppercorn recipe, we combined the dry ingredients with the butter and shortening in the food processor; otherwise, our warm hands melted the fat, resulting in greasy biscuits. Kneading wa...