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Reply to "Best Biscuit Recipe for tall, flaky, & light biscuits"
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[quote=Anonymous][quote=Anonymous]I miss the bake at home biscuits that Mason Dixie used to sell in the freezer section for baking. I am looking for a recipe that comes as close as possible. Any ideas?[/quote] Any one, the key for those flaky style ones rather than the southern harder ones, is to fold it and roll it more. Fold and roll. Fold and roll. Do that 5-10 times for really layered biscuits that look store-bought or Cracker Barrel type style. Don't fold at all and simply roll them for shorter harder traditional biscuits.[/quote]
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