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  • Do you make a dough and cut your biscuits, or drop batter onto a cookie sheet?

    I come from a long line of biscuit cutters, but I find that restaurant biscuits are more often dropped.

    November 25, 2008

  • If you don't roll the dough (at least 1 inch thick) on a floured board and cut it into circles with biscuit cutters, you're not making biscuits. Drop "biscuits" do not belong in the same kitchen--nay, the same space-time continuum--as real biscuits.

    In my humble opinion...

    November 25, 2008

  • Cut biscuits are way better. Way, way better. But if I'm making them, which is not above once every two years, I'm too lazy to roll them and cut them so I always make drop biscuits.

    Then they suck and I say "Why do I even bother?" and never make biscuits again for about two years.

    Just to confirm what skip says...

    November 26, 2008

  • I've missed so much by staying out of the kitchen.

    November 26, 2008