I made my first batch of these biscuits a few days back, made one change, and came up with what I would term 'round scones' rather than soft, tender and well risen. The taste was wonderful, though. No salt diet, so I omitted the salt completely. I used an 8 inch round bright aluminum pan, and it held seven of the eight bisccuits (scones) I came up with. The eighth one was just pressed together bits left over from the cutting process. The seven in the pan were nestled (not jammed) together, atop one of your rounds of parchment paper. The lonesome eighth sat in a small dark metal round pan. That one browned nicely in the prescribed baking time, but the pan of seven needed an additional ten minutes. I otherwise followed the recipe meticulously, mixing with a fork and piling the moistened chunks on wax paper, then folding the paper up around the dough to form a ball and turned it out and pressed it down with the bottom of the eight inch pan until the dough was the same size circle as the pan. I used one of your metal cookie cutters, pushing straight down, no twisting, turning or rocking motion, then inverted them into the pan. My oven has been tested and is true to the settings. I froze them all for 30 minutes while heating the oven. Question: No salt a problem with the lack of rising? They rose only a slight bit, nothing like your photos. Thanks, and forgive me for being so lengthy. Old One The reason the picture biscuits look higher is because we did not press the dough too thin. This recipe does not rise all that much. If you want them to be higher do not flatten the dough as much.

• Reply