When making biscuits, always stick closely to the recipe. Using a larger egg than that specified could result in hard biscuits, while incorporating too much extra flour while rolling out the dough ...
Every time I contemplate those questions, I’m left scratching my head. The last biscuits I made were fab, but pretty involved. First, the recipe called for freezing the butter at least 2 hours ahead ...
4. Place the buttercream in a piping bag or spread on half with a knife. Sandwich the biscuits together. Leave in a cool place until ready to serve, or refrigerate until needed.