Not exact matches
Though
still beautifully
flakey and moist.
We
still recommend you enjoy the biscuits as they are, because the lamination process, which is similar to the method to creating a
flakey croissant, requires high quality unsalted butter and all - purpose flour.
With my snowball variation, I decided to keep things comparatively close to the original recipe, omit the nuts, dairy, and refined sugar, yet
still make a buttery,
flakey, and delightfully sweet cookie that everyone would enjoy.
The crust won't be quite as
flakey as when using lard but it will
still be a really great dough (with more butter flavor!).