Peter Reinhart's Artisan Breads Every Day
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Recipe Review
homejoys from ,
Peter calls these the "best biscuits ever", which is a bold claim, but I think these biscuits live up to it! Soft, flaky, tender and wonderful flavor make these the best biscuits I've ever made. Of course, they are not low fat but I'm willing to enjoy the butter and cream in these biscuits.
The first time I made these, I followed the directions explicitly. I loved the idea of grating frozen butter. It made it so easy to work the butter in the flour. The dough was very soft and wet but I resisted adding more flour and turned it on the counter and did the folds as described. The results were without description! I stirred up some sausage gravy and we had a breakfast to dream of. (And my sweet husband watched the children so I could go for a brisk walk to help with some calorie reduction!)
The next time I made this recipe, was much more spur of the moment. One evening, my husband just decided he was very hungry for these biscuits and I decided to see how fast I could make this recipe. By doing some short cuts (no freezing the butter or dough resting time) we had biscuits from start to eating in 20 minutes. I also used half whole wheat flour in this batch. They were still wonderful! This time a few made it to the next day so we were able to find that they are almost as good the next day.
This is one great recipe. If you can try only one recipe, you won't lose with this one!
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