I saw this baking method on the internet, and tried it today. It worked really well for me. The flaky layers stay upright held in place by the surrounding dough. I have made a lot of scratch biscuits, probably none were ever better than these. A perfect combination of King Arthur self-rising flour, butter, and buttermilk. Tender and flaky, with just the right amount of crunchy bottom. I will make this recipe, and use this pull-apart method…. again, and again.
Baking, Gardening, & Hiking 