However, if you use baking powders with aluminum, their action is delayed until you put them in the oven.
So there is definitely a trade-off.
If your biscuits are flat or not as fluffy or high-rise as mine, I highly suggest you take a look at your baking powder!
Mine have a metallic taste
I highly suggest using aluminum-free baking powder.
Since you are using so much baking powder in this, if you don’t buy aluminum-free (I think they mostly all are aluminum-free these days but check the label), you’ll get that metallic taste.
There isn’t enough salt in these
Honestly, this is not my recipe. They’re Joanna Gaines’. I made them just as written and we didn’t think they needed more salt.
There’s already so much salted butter in this that I feel if I added more salt, I would be eating straight salt.
Everyone’s salt preference is different, too. If you are used to eating higher sodium food, then your tastebuds will automatically think something less salty is bland.
White Chocolate Raspberry Cake Recipe
Canned Salmon Patties Don’t Lose This Recipe
Bacon-Enveloped Chicken Tenders
Instant Pot Chicken and Sausage Jambalaya
French Onion Soup Stuffed Meatloaf — Changing the way the world thinks about meatloaf!
4-Ingredient Bisquick Sausage Balls
Effortless Gourmet: Discover the Magic of Crockpot Lasagna – A Slow-Cooked Delight!
My Husband Missed the Birth of Our First Child — After Discharge, I Returned to an Empty House and a Creepy Note in the Crib
Lemon Brownies with Lemon Glaze
