Appears in Cook's Country October/November 2010
Lumpy, leaden, lopsided, squat, flat, doughy--nobody wants to make biscuits like that.
For our Light and Fluffy Biscuits 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 was a necessary step to activat...