I go on biscuit binges occasionally and all it takes is a photo on the KA home page to get me started again. I have read through the blog to update myself since my last binge and love the idea that the recipe fits an 8x8 pan creating the correct 3/4" depth! No more problems achieving the perfect dough thickness! Wow. Questions: 1. I often see biscuit recipes where the food processor is used to cut in the butter, what do you think? Would this make a difference? 2. I also know (when using a round biscuit cutter) not to twist the cutter since apparently it effects the rise. I notice that the square biscuits in your blog look alot like mine, where one side or corner is down. Is this caused by not making a clean cut? Suggestions for minimizing this? Should I spray oil on bench knife? 3. Noticed some comments on using shortening vs. butter. If I use shortening should I chill it first? 4. The directions in the blog say after dumping dough onto lightly floured surface to "fold the dough a couple times". Do you roll it out, fold, re-roll? Or just fold it over as a chunk? Thank you KA and community! 1. Food processor would work fine - I actually like to use frozen butter and the coarse shredding attachment. 2. Caused by not trimming the edges once I patted out the dough. I just did this last week, and thought to myself, "Hmmm, ought to trim off those edges so the biscuits rise evenly..." I think dipping in hot water might work better than spraying oil - give it a try. 3. Yes, definitely chill whatever fat you use. Shortening should make a higher-rising biscuit (due to its higher melting point), but one not nearly as flavorful, in my opinion. 4. Grab, give it a few whacks to flatten, and fold like a letter; just adds some nice layers. Enjoy- PJH

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