Sandy, good for you — a newfound baking passion! I, too, enjoy our Never-Fail Biscuits, made with heavy cream. While not as layered, they're incredibly tender. I've decided my optimum height for these biscuits when patting out the dough is 5/8". 3/4" yields biscuits that could tend to topple or list; 1/2" makes a biscuit that's a bit too short for my taste. As for toppling, though, my fellow test kitchen baker Susan Reid says that if you space the biscuits very close to one another on the pan, they help support one another as they rise and bake — no leaning! Thanks for sharing here, Sandy — PJH@KAF

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