Hi Linn! Thought of you yesterday. my husband made these simply fabulous Parmesan biscuits - the fluffy american kind, not the crisp kind.

My husband is the undisputed King of Fluffy Biscuits and has been all his life. I have tried and tried to replicate his recipe and variations thereof but mine NEVER come out as flaky, tender and melt in your mouth delicious as his. he uses a commercial baking mix - Bisquick and follows their recipe but adds one egg per basic recipe. Even so, it is the way he blends the dough and the manner in which he rolls them out and cits them that does the trick. He always adds a little extra baking mix and uses a juice glass to cut them. Even when I do EXACTLY as he does - mine still come out flat and tough. I'm better at making the crispy kind such as those Sherry & black pepper biscuits recipe I tried to recreate for you. I made some like that not long ago and reduced the pepper to the 1/8 of a cup as others suggested - they were marvelous. They keep for well too.

Sorry for the thread-drift - just haven't seen Linn for a while