Folding butter into these cream-cheese rich biscuits makes them the winningest biscuits for Thanksgiving or any other time. Stonewall Kitchens is renown for their amazing layered biscuits for some time now. They are so good - I do hope you try them. But the baker in me loves the idea of the concept of layering butter into a dough to make each extra flaky is a technique borrowed from croissant making. It works for croissants, why not biscuits? I think you will agree.
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Hi there, fellow home and pro baker and fan of great recipes….