Since I discovered the ease of making cream biscuits years ago, I've never gone back to the messy, hurts-my-thumb process of cutting in butter. Cream biscuits are just as light and fluffy, and rise just as high, as their buttery counterparts. I add a pinch more salt to make up for not using salted butter. Try using cutters other than round ones, as I did recently: http://quodlibet-sarah.blogspot.com/2013/03/cream-biscuits.html Here you'll also see my solution for the scraps - the whole family loves them, and they are the first to be eaten - they rarely even make it to the table! Nice post and pictures that will inspire other bakers to go beyond the traditional biscuit rounds. Cream biscuits, whether scraps or designs do just melt in your mouth - Happy Baking! Irene@KAF

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