On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown >
wrote:

> This was a signature dish of Boli's:
>
> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>
> I haven't tried this recipe. It calls for self-rising flour. Maybe
> that might make a difference?
>
> I know all the cautions, don't handle the dough too much, don't overmix.
> I haven't been able to make good biscuits for 35 years. I used to be
> able to; they came out nice and fluffy. Somewhere along the line I lost
> the knack.
>
> It is entirely possible in 1982 I was using self-rising flour. I
> honestly don't remember. Might that be the difference?
>
People used to swear by White Lily in rfc. It's not easily found on a
store shelf out here, so I use what I have. I think handling is a
biggie, but also how you cut the dough is crucial, because there's a
huge difference between those I cut correctly (pulled the cutter
straight out) and those I didn't (gave the cutter a twist before
pulling it out).


--

sf