Buttermilk biscuits for pot pie from Southern Biscuits by Nathalie Dupree and Cynthia Graubart

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Notes about this recipe

  • Cheri on April 16, 2012

    These were light and fluffy and perfect with the chicken pot-pie recipe. Dough makes quite a bit and I could have cut down by 1/3 to cover my baking pan. Needed the entire cup of buttermilk, and still had a pretty wet and sticky dough, but in the end the biscuits tasted great.

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