tag:blogger.com,1999:blog-4219818391083982306.post7613931032087642447..comments2010-04-25T15:24:37.493-07:00Rachelhttp://www.blogger.com/profile/05440959954575994119sgrmamas@gmail.comBlogger3125tag:blogger.com,1999:blog-4219818391083982306.post-91247824711265280932010-04-25T15:24:37.488-07:002010-04-25T15:24:37.488-07:00I disagree completely. I have used Bo's recipe for years and have always gotten a light, fluffy, buttery biscuit. A few weeks ago, when in need of biscuits, I couldn't find my Friberg book. So I googled for the recipe, coming across this page. I tried your recipe, because I had also been confused about the eggs at first, even though I understood that the yolks helped replace some of the fat from the missing butter. I have to say, this biscuit recipe you use gave me the flattest, saltiest biscuits I've ever forced myself to eat.Caseynoreply@blogger.comtag:blogger.com,1999:blog-4219818391083982306.post-1918463971445732462009-10-29T23:02:37.618-07:002009-10-29T23:02:37.618-07:00I agree with Siddiqi. That's a Proper biscuit, and coming from the south, I know what I'm talking about. People don't understand that every time you touch that dough you bring it one step closer to being a hockey puck. Nice.Bruce Ezzellhttp://www.blogger.com/profile/15081997409625366614noreply@blogger.comtag:blogger.com,1999:blog-4219818391083982306.post-19523018433671690742009-10-24T15:22:29.049-07:002009-10-24T15:22:29.049-07:00OMG! Looks delish. And guess what? I'm bookmarking this. I've been looking for a great biscuit recipe. And you've got it! Great post! :)Kamran Siddiqihttp://www.blogger.com/profile/11528574542935551252noreply@blogger.com