I just mixed up a batch of NFSC. I've only used this recipe once before, and I sort of remember having the same issue. After incorporating the 6 cups of flour into the mixture (actually, I used 6 1/2), the batter is still pretty gooey and not doughy like I would think it should be. I don't want to add any more flour (that's what I did when I made it before), so I just covered it and put it in the fridge to chill. Is this how it's supposed to come out? Will it firm up in the fridge so I can roll it out? Should I add more flour? Please Help!!!
I had this happen to me a few times...I always had much success with NFSC and all of a sudden the dough was very wet...strange since NFSC dough tends to be on the dryer side. Even after putting in fridge it was still wet. I found out, with help from my CC buddies 
, that it was the Blue Bonnet margarine I had changed to. Went back to Imperial and haven't had that problem since. So, if you did use BB that could be the problem. HTH. Jodie
I have read that humidity can play a big part in your baking so it's a good possiblity that's your problem. I haven't tried NFSC in high heat/humidity yet but I will be within the next week. Also, I'm not sure about Country Crock...I just know BB does NOT work for cookies....something to do with the amount of water in the margarine. Perhaps someone else will be able to help more...Jodie
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