I'm Not a Baker and Even I Can Make These Buttery Biscuits

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I'm Not a Baker and Even I Can Make These Buttery Biscuits
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The recipe so simple, even notorious non-bakers will have wild success. (Promise!)

Next, the recipe is as simple as possible, with no extraneous fluff—every ingredient and step is there for a reason. From the time I started mixing ingredients to the time I set them in the freezer to chill before baking, it took me 20 minutes. The most "complicated step" is quartering the dough, then stacking it in a tower and pressing it back into a thinner slab. It's critical for creating the layers of butter and flour that make the biscuits so flaky and tall.

I’m sure there are some non-bakers out there that need to hear this: You can bake things every once in a while. And you might even enjoy the process. These biscuits were the best thing I’ve baked in a decade. They were also the only thing—but trust me on this: These are something special.Strawberries are a classic choice for this summertime dessert, but if there are other fresh berries out there callin’ your name, by all means, use those instead.

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