by christina
(Downey, Ca)

No matter how hard I try, no matter how many rules I follow, I just can NOT seem to get big, flakey, high creamy biscuits...

What am i doing wrong?

I tried not kneading too much. I tried cutting straight down and not twisting so as not to pinch the edges when I cut them. I tried not rolling the dough too much so they would be nice and big, but they just never seem to rise...I live in Southern California..any advice for me?

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Jul 11, 2009
by: tony

Any one west of the Missouri river has more alkaline water which is best for sour dough. Try a different mixture.

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