Light and Fluffy Biscuits with Swiss and Caraway
Lumpy, leaden, lopsided, squat, flat, doughy-nobody wants to make biscuits like that.
Why This Recipe Works
For our Light and Fluffy Biscuits with Swiss and Caraway 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 necessary step to activate the gluten in the flour and helped the biscuits rise, but we took care not to overdo it; otherwise, we wound up with tough biscuits.