Pat-in-the-pan buttermilk biscuits from Cook’s Country Magazine, Jun/Jul 2019 (page 19)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on January 08, 2023

    I subbed White Lily flour and just added 1 tsp of salt. These were fairly quick to put together. These are not flaky biscuits despite the chilled butter in pea-sized pieces, but they are high-rising and tender. Pretty good results for the effort. However, I think I enjoyed Shirley Corriher's Touch of Grace biscuits a bit more, although those were so tender we could not split them. Both are good for this type of biscuit.

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