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My kids and I agree that these may well be the best biscuits in the world. Like a snowball in its powdery white jacket of icing sugar, each bite crumbles and melts in a flurry of pleasure. The recipe came to us, via a family friend, from that admirable American tome The Joy of Cooking, by Irma S Rombauer and Marion Rombauer Becker.
Makes: 30 biscuits
Typical values per serving:
This recipe was first published in November 2007.