Someone asked me yesterday if I'd heard about wrapping biscuit dough in a tea towel prior to baking. They saw it on a show where the host said it was "the key" to making great biscuits. I think good ingredients and dough handling as explained in this blog is probably a much more reliable "key", but any idea what the point of the tea towel is? To dry out the exterior to make them more crispy perhaps?

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