Light and Fluffy Biscuits with Fontina and Rosemary

1 comment

Appears in Cook's Country October/November 2010

Lumpy, leaden, lopsided, squat, flat, doughy--nobody wants to make biscuits like that.

SERVES Makes 12 biscuits

TIME 45 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

For our Light and Fluffy Biscuits with Fontina and Rosemary 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...

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