I am always on the look out for a tip. My mother was so busy raising 10 children that she was overwhelmed with teaching us the hows and whys of life. (You need to understand she spent years without electricity, no running water, wood stove for cooking even in the summer, outside toilets, scrub boards not wash machines - I'm not sure many of you can even comprehend.) We 9 girls had to learn to cook by just doing it.
Therefore I love tips - explanations. I subscribe to Better Homes and Gardens and was delighted with these pictures. These techniques will help you to keep biscuits light - maybe even perfect!
GO EASY ON THE ROLLING: The first picture is a reminder that you dust your rolling pin (not the dough) and roll from the center toward the edges. Don't press hard.
LET STEAM ESCAPE: Prick the dough with a floured fork every inch or so. This will allow steam to be released during baking and let the biscuits rise evenly.
DON'T TWIST: When cutting the dough with your lightly floured cutter, do not twist. That would seal the edges of the dough and hinder the rising.
KEEP IT GENTLE: The entire process is one of handling the dough as though it would burn your fingers. Slightly shake the filled cutter to free the biscuit. Don't over handle.
BARELY TOUCH: Arrange the biscuits so they barely touch. Don't re-roll the scraps. The odd bits and pieces of leftover dough should bake right along side the biscuits. They will be a treat to eat and not toughen from the second handling. Can't you just smell the butter and honey warming on the biscuit? Is this a craft or an heirloom? :)