Biscuit dough is a wonderful thing, but it sells itself short. Virtually the exact same technique can be used to make biscuits, scones, cobbler topping, and shortcakes. Shouldn’t the dough’s name reflect its versatility?
In this video, Slate’s food and drink editor shows you how to mix, knead, and cut out biscuit (et al.) dough
For more on the potential of this buttery, easy-to-make dough, check out Slate’s recipe for strawberry shortcakes.
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