We were having leftover chili last night and instead of buying my customary refrigerated biscuit dough in a can, or even using the ubiquitous buttermilk pancake mix that’s in our fridge, I decided I’d try making biscuits myself. I didn’t have the ingredients (shortening, heavy cream, etc.) that a lot of biscuit recipes called for, but I found this recipe on the King Arthur Flour site.
They looked great – I followed the instructions for the cut biscuits, folding the dough into thirds and cut the dough into squares (I don’t have a biscuit cutter and I don’t really like the look of dropped biscuits). The boys, young, older and adult, liked them well enough (although C. said they were too crispy) but I found them rather coarse and hard. In the future, I might try pastry flour instead and add the maximum amount of butter (this time I used the middle range – 5 tablespoons).
They looked great – I followed the instructions for the cut biscuits, folding the dough into thirds and cut the dough into squares (I don’t have a biscuit cutter and I don’t really like the look of dropped biscuits). The boys, young, older and adult, liked them well enough (although C. said they were too crispy) but I found them rather coarse and hard. In the future, I might try pastry flour instead and add the maximum amount of butter (this time I used the middle range – 5 tablespoons).
