Gil

September 16, 2015 at 7:21pm

Sorry I'm late to the discussion, but I'm glad I found this in time for National Biscuit Month! This article mentions that "Add-ins should equal about 1/3 the amount of your dough. Any more than that and you risk weighing down the biscuits and losing the lofty, flaky texture." Can you please clarify if 1/3 the amount of dough is by volume or by weight? Thanks!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.