Quaker Bonnet Biscuits
6 comments
Appears in Cook's Country October/November 2005
An old-fashioned recipe turns out to combine the convenience of biscuits with the soft texture and yeasty flavor of good dinner rolls.
WHY THIS RECIPE WORKS
To speed up our Quaker Bonnet Biscuits recipe, we used a food processor to cut the chilled butter quickly into the dry ingredients. We then transferred the dry ingredients to a large bowl and mixed the wet ingredients in by hand to prevent ...
