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Recipe Reviews
andrew from Vancouver Island, BC
These didn't work out for me quite as well as everyone else. They were nice, but I may have been overcautious. The recipe makes lots of references to not overmixing the butter and flour, and I ended up undermixing, I think. I did have to do some extra fiddling when I'd patted the dough out on the counter as it started falling apart when I tried to cut it.
This is mostly my technique, though, not the recipe. I did find, however, that like some of Keller's recipes, this was a little too salty for me. The recipe calls for over a tablespoon of kosher salt, which is quite a lot for a batch of biscuits. Were I to make these again I'd try cutting this in half and see how they went.
I did half the recipe and got 8 biscuits using my cookie-cutter.
(edited 11th January 2012) (0) comment (1) useful
sturlington from Hillsborough, NC
These biscuits tasted wonderfully of butter and had a layered texture. I had a lot of dough left over after cutting 12 biscuits. Next time I would probably not pat the dough out as much and cut taller biscuits.
(edited 8th October 2012) (0) comment (1) useful
bhnyc from New York, NY
These biscuits are really, really good. The recipe makes a lot. I cut them into 12 but they could have been much smaller. These are especially good with the peach puree (p.249). Yum!
bes30 from ,
This Buttermilk Biscuit recipe is my new favorite recipe. I reviewed Peter Reinhart’s buttermilk biscuits from “Artisan Breads Everyday” and these are better. First, you can go from ingredients to warm biscuits in less than 45 minutes. Peter Reinhart’s recipe requires more involved butter incorporation that is little difficult to work with. You also have to let them rise for a period of time, so it is very difficult if you want to make them for breakfast unless you want to wake up 2 hours before hand. That is why I love Chef Keller’s recipe so much. It is simple and can all be done in a stand mixer with no mess. The results are superb. I will go back to this recipe a lot.
kateq from annapolis, md
These really are excellent biscuits. The combo of cake and ap flour makes me think of real Southern recipes which use that nice soft southern flour. The directions are straightforward, clear. One tip from me: resist the tendency to turn your cutter while it is in the dough--this mashes the layers together and retards rising while baking. I tried some with the addition of some chopped fresh rosemary--very nice!
Light, fluffy and buttery biscuits. Taste delectable straight out of the oven, or they can be warmed in the toaster to re-create the out of the oven experience. I used round cookie cutters (ateco has a nice set), rather than buying a biscuit cutter.
The recipe made 15 biscuits, rather than 12 (as stated in the recipe), so I may consider halving the recipe in the future. The biscuits also puffed up and slightly out in the oven, so be sure not to overcrowd the cookie sheet when baking.
(edited 26th July 2010) (0) comment (2) useful
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