*Biscuits are best served immediately but leftovers can be reheated the next day, covered with foil in a 350 F degree oven.
*You want your bits of butter in your dough to be firm when you bake these. If they are all melted from too much time out or too much handling, then you need to put them back in the refrigerator or freezer to firm them back up. It's never an issue for me because I work quickly. I had an issue this time because I spent too much time to stop and shoot different steps.
*If you're worried about your dough getting too warm during the process, roll it out on a floured sheet pan or a floured piece of parchment that you can transfer to a sheet pan. Then you can pop it in the refrigerator/freezer to firm up before rolling.
*If your dough is cold enough to roll, but it's gotten very soft from being out to long, you can also refrigerate/freeze the biscuits after you've rolled, sliced and put them into the pan. I did this when I made mine.
*The amount of biscuits you yield from this recipe will vary simply based on what size your dough is when you roll it and how thick your slices are when you cut it. It may differ a bit each time you make it unless you decide to be extremely exact each time you roll it. I only measured it for the post to give you an idea. I usually wing it and do it by eye, so I may end up with anywhere between 9 and 12 rolls. If you accidentally (or purposefully) roll it from the short side, then you will end up with slightly larger biscuits with more layers, but you will get less biscuits. Either way, you'll be fine.
*I saved the uneven ends I sliced off and baked them separately. I would have just tucked them between the "good" rolls in the pan, but it didn't make for a nice photo, so I baked them up on a separate pan in my toaster oven because they would bake up so much faster than the full pan and I didn't want to keep opening the big oven to check them. And yes, when all the rolls were gone, the kids were fighting over who got those last cinnamony bits of goodness.
*When you make your glaze, add the vanilla first then add small spoonfuls of milk/water until you get your desired consistency. If you add it at the end, after you've gotten your desired consistency with the milk/water, it's just going to make your icing thinner.
*If you love lots of glaze and want enough so that it drenches your rolls and soaks into all the nooks and crannies, then you'll need to double the glaze recipe. As stated, the recipe makes just enough to drizzle over the entire top. It is not enough to really soak in, but it was plenty for us.
Recipe adapted from Fluffy Buttermilk Biscuits
The Merchant Baker © 2015