The Pie and Pastry Bible
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Recipe Reviews
Peckish Sister from Central, FL
I too had difficulties with these. I did weigh White Lily flour and opted for buttermilk. My dough was like pancake batter. I tried to shape it and it was a complete mess. I forged ahead anyway and the final result tasted pretty good, if you avoided the big clumps of flour. I attributed my problems to the usual Florida high humidity, but I would recommend cutting the liquid. I don’t need to try this recipe again. The pictures are of before and after baking, and then after they are turned out of the pan.
(edited 16th December 2011) (0) comment (1) useful
southerncooker from Boomer, NC
These were fun to make but I discovered we don't like sugar in our biscuits. I already knew we didn't care for sugar in our cornbread. Of course I do like sugar in my sweet potato biscuits and also biscuits that are used for shortbreads. These were light and fluffy, in fact so light they didn't hold up once I inverted them from the pan onto a plate. They fell apart. I usually use buttermilk for my biscuits but since I had some cream that needed to be used I decided to go with that option. I did add a bit more flour to mine since it was so soupy it wouldn't scoop, those could have been my fault since I used the dip and sweep method instead of weighing. Interesting technique to use an ice cream scoop to dip the wet dough into some flour and then shape the biscuits with your hands. I used self-rising flour for the dough and all-purpose for the shaping per the instructions. I often use White Lily flour (which is her suggested brand) but only had some store brand on hand. If you prefer sweet biscuits then give these a try.
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