The Pie and Pastry Bible
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Peckish Sister from Central, FL
I too had difficulties with these. I did weigh White Lily flour and opted for buttermilk. My dough was like pancake batter. I tried to shape it and it was a complete mess. I forged ahead anyway and the final result tasted pretty good, if you avoided the big clumps of flour. I attributed my problems to the usual Florida high humidity, but I would recommend cutting the liquid. I don’t need to try this recipe again. The pictures are of before and after baking, and then after they are turned out of the pan.
(edited 16th December 2011) (0) comment (1) useful
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