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TECHNIQUE TIP: If you want a tender, flaky pie crust, you have to use shortening. Some cooks make their dough with butter because they like the flavor, but it bakes into a crumbly crust — and with most pie lovers, flaky is the name of the game. My solution is to use butter-flavore...
Gather the scraps, combine, roll and form more biscuits; repeat until all the dough is used. Place the biscuits 1 inch apart on an ungreased baking sheet. Bake for 20 minutes, then turn over and bake until hardened, another 20 minutes. Let cool on the pan for 5 minutes.**Source: *...