By Mrs Goodall on October 08, 2006
Photo by Mrs Goodall
Photo by Mrs Goodall
"This recipe comes from "Baking" by Dorie Greenspan, a fabulous book. I have been doing a lot of research on flour and for biscuits the consensus is use White Lily flour. Unfortunately, it's not easy to find in the PNW, so here is a great compromise, cake and unbleached flour. Dorie also suggests using you hands to quickly incorporate the butter into the flour, the butter should end up coated and NOT uniform in size. The dough can be made, wrapped air-tight and frozen for up to 2 months. If you like a crisper edge, do not let the baking biscuits touch. If you like a softer edge on the biscuit, place the biscuits on the baking tray touching each other."
Serving Size: 1 (56 g)
Servings Per Recipe: 6
"Wow, these were really good! I haven't had biscuits that good since my friends mom made biscuits and gravy for us 20 years ago. Much better than the typical restaurant fare. I'll be making these again! I had to use milk lemon juice and a touch of vinegar instead of buttermilk, but they still turned out great. The combination of flours seemed to help give it that tender, fluffy texture I love. Even with substitute buttermilk, the butter came through with lots of flavor. I'll be making these again!"
"This is a great recipe! Simple! I made the dough in about 5 min. used the cake flour to pat out and cut and then put most in the freezer and baked some to see the finished product. Made the frozen ones to take in the motorhome so we have fresh homemade biscuits with fresh/frozen homemade gravy......ewwlala! LOL Enjoy! Sandy Sandvik~ALASKA"
"I made these biscuits last night and have to admit these are the BEST! I have ever made. Super fluffy and I love the idea (which I never knew before) to place them close together in a pan to have soft edges. I had never used cake flour before either. This is now my #1 favorite all time biscuit recipe, and could easily be the top rated. I think the unsalted butter and buttermilk are KEY !"