Baking-powder biscuits from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Accompaniments: Grillades & grits

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Notes about this recipe

  • Katielang on October 07, 2017

    Infinitely more delicious but nearly as easy as a mix, especially if you use a box grater to shred the cold butter before you mix it in. I used evaporated milk soured with cider vinegar in place of the buttermilk. I was curious about the small yield (6 biscuits) but found it made 7 giant biscuits. These were buttery and tender but had a nice exterior crunch. Served with sawmill gravy, also from this cookbook.

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