I suspect that bringing the temperature down from the recommended 450 F would have resulted in a biscuit with a lighter color ...

These doughs often require different cooking times and temperatures, so be sure that you look up recipes specifically adapted ...

When I broke a biscuit open, it made a lovely flaky sound, revealing a very crispy exterior and soft interior. The bottom had an overdone, slightly burnt taste, but the middle and top were delicious.

Unbaked dough can be frozen for up to one month, or chilled for three days. Incorporate chocolate into any biscuit recipe, either when making the biscuit dough, or once it’s been made.