The key to making featherlight biscuits and scones is minimal handling of the flaky, crumbly dough. You may think the dough needs more kneading to hold together, but the less you work it, the lighter the result will be. When adding the butter, work quickly so it does not melt into the dough before the biscuits go in the oven. If it becomes soft, the biscuits will be tough. Shape the dough on a lightly floured surface, gently pressing and patting it into a thick circle.
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