Another one of my new favorites is Organette. Like Gluten-Free Girl, Organette is a good read whether you're going to make the dishes or not. But I'll actually make some of these dishes -- and already have.
Last night I tried the Touch-of-Grace Biscuits recipe. At first, I wasn't sure I would be able to make them because Molly goes on and on about the importance of using Southern self-rising flour and I was sure I wouldn't be able to find it here. Then I read that Southern flours are milled from a soft wheat -- same as European flour. So I decided to give it a try.
And I'm oh-so-glad that I did.
They were so easy and I love that you don't have to roll them out. The whole biscuit-making process is much faster that way. I just used the flour I use for all of my baking and added some baking powder and baking soda since it's not self-rising. (But as I said earlier, the flour here is milled from soft wheat like the Southern brands. If anyone tries this with your run-of-the-mill all-purpose flour, I'd like to know how the biscuits turn out.) I substituted butter for shortening since I haven't quite figured out where to find shortening. And I used a big ice cream scoop to scoop the wet dough into the flour. I also had to use a square baking dish because my round ones are out on loan. I think a round would have given a little extra room, which would have been nice.
So, there you have it. My new favorite biscuit recipe. I have a feeling I'll be making them quite often this winter.
2 comments:
Wait. My world is falling apart. Upon reading about your "No Fail"-best ever had-bisquits I quickly tried them and have used that recipe almost weekly. Now you come back with another recipe and say how good it is and that you will be cooking it all winter. What's a girl to do? I had just gotten used to making the other biscuits. Now what? Which is better? Or rather, which is easier?
Sorry to throw your world into turmoil. Both biscuits have their good points and I'm sure I'll continue to make them both. I'll probably use this recipe for biscuits to go along with soups or biscuits and gravy. But they wouldn't work at all for a top on chicken pot pie. Plus, this recipes calls for heavy cream and buttermilk -- two things that I don't always have on hand. And I generally have all of the ingredients for the Allrecipe biscuits, so I can make them without having to plan ahead. So really, it's okay to have two biscuit recipes. If you try out this one, I'd like to know how it goes.
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