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Baking: Fluffy Biscuits




Source of Recipe


Cook's Country magazine
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Cold fat makes fluffy biscuits:

Freezing the butter for at least one hour before pulsing it with the dry ingredients practically guarantees flaky biscuits. Instead of smearing, the frozen fat forms uneven clumps slightly smaller than peas. Those clumps melt in the oven, creating pockets of steam -- which, in turn, yield flaky, tender biscuits.