I don't see a temperature for Doris' biscuits. I've only very recently finally attained really good biscuits after trying sporadically throughout my baking life, and I think part of the answer has been that I must not have paid attention to the need for a really high temp, and cooked them like cakes rather than biscuits! These days, I aim for about 450°. Can you tell us what temperature Doris used? I just love her letter!

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