Although the basic recipe tasted good, the biscuits didn't rise much and had crusty hard exteriors. Very disappointed. Size: for cutting them out I used a 1/3 c. measure. I had to reroll the dough several times to use up the scraps. Baked them at 425 for 20 minutes, which was about two minutes too long; but they weren't brown at 15 minutes. I used 1/3 c. butter and one half cup milk and one half cup buttermilk. Mix was a little dry so added about 3 T more buttermilk.

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