Phase III Biscuit

Page 140

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Review

I know 2 or 3 people, plus myself, who've tried this recipe and, as near as we can tell, it's just broken. The dough comes out wet, almost soupy, and makes something like a biscuit-flavored muffin top. It doesn't hold its shape and it spreads out tremendously in the oven, gaining almost no height. It's a pleasant enough bread (especially if you're partial to crumbly biscuits instead of flaky), but it sure ain't no biscuit. At the end of the day, turn to page 138 and make the biscuits according to that beautiful bulletproof White Lily recipe (which is the same as the one on the sack of flour).

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