http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/ A Culinary Guide for Home Cooks Fri, 25 Jul 2008 19:40:59 +0000 http://wordpress.org/?v=2.0.4 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-24347 Fri, 02 Nov 2007 22:44:31 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-24347 I never have, but you could certainly try using half and half instead. I wouldn't recommend using plain milk--or all buttermilk, for that matter--because the fat in the cream helps coat the flour and helps keep the gluten from getting too tough during all the rolling and folding. I never have, but you could certainly try using half and half instead. I wouldn’t recommend using plain milk–or all buttermilk, for that matter–because the fat in the cream helps coat the flour and helps keep the gluten from getting too tough during all the rolling and folding.

]]> http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-24223 Thu, 01 Nov 2007 22:11:46 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/cheese-biscuits-recipe/#comment-24223 Is it possible to make cheese biscuits without using 1/2 cup of heavy cream? Is it possible to make cheese biscuits without using 1/2 cup of heavy cream?

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