I was eager to try this recipe, but have no cream on hand, so I'm using 1 cup buttermilk and 1/4 c.melted cooled butter to make the biscuits richer. I put the "square" dough in the freezer, but took it out when half way frozen and then cut through the dough and got a nice sharp cut. Then placed it back in the freezer to finish while I heated the oven. The biscuits rose perfectly, nice and high, and tender inside. I am very picky and passionate about biscuits, but I would definitely use this recipe again for it's sheer ease. I may go with a whole milk and butter combo next time, because that much cream, lets face it is much more expensive than using real butter, for some reason. Thanks for sharing your changes. Happy baking!

• Reply