Serious Eats: Recipes

Country Ham Biscuits

Posted by Meredith Smith, May 6, 2011

Note: This biscuit recipe is adapted from White Lily. The low protein flour is the key to biscuits with a crisp exterior and tender crumb. As an alternative, substitute1/4 cup all-purpose flour with cake flour. A light hand and minimal handling yields the best results with this biscuit dough.

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