My photo posting is a few weeks behind, so I'm only now presenting pictures of my Macrina Buttermilk Biscuits: I think next time I'll try to generate a squarer shape, if only to facilitate injecting the warm biscuits with raspberry jam (not shown, because we gobbled them up too quickly!) The special dough folding technique (pat dough into a rectangle, fold into thirds, repeat) did give these biscuits flaky lightness as well as moist richness, and I'd bet the technique would improve biscuits made from Mark Bittman's trans-fat-free recipe that has become my biscuit standard. I'll be making these biscuits again. And again. Did I mention they were good? Anyway, stay tuned for more pictures, including pics of my award-winning casserole! Anyone care to guess which category I dominated? Anyone?