Great 👍article I was wondering if the biscuits were rolled out the same as the tops look different or was that same roll out with the different fats and liquids a lot of comments talked about liquids and water was not used which in my experience made crisper biscuits or margarine which has the water content and a higher burn level than butter it seems in puff pastry that you get a better rise and less Browning than butter I found this out by accident when I only had margarine and was on a ship margarine does not make good biscuits they are usually doughey like I said great article keep it up. Chef bill

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