Why no fat, ie, butter or shortening in the biscuits? Is the fat in the cream enough? Wouldn't there be a higher flakier biscuit with fat? I am addicted to the recipe on the Bakewell Cream container and use KAF AP,...never fails! By the way, soups sounds wonderful, and going to try it. This type of biscuit is more tender than it is flaky, so the use of cream without additional fat is correct. However, you could certainly make a flaky biscuit with this soup!-Jon

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