Biscuits, the recipe.

Remember a few weeks ago when I proclaimed to have NAILED biscuits but failed to share a recipe?  My excuse was that I wanted to try using whole wheat flour before sharing under the auspices of presenting a healthier recipe – really, I just wanted to make sure those biscuits were not a fluke.  I can admit I do sometimes have rather lackluster batches of biscuits – they still get eaten because bad biscuits are better than no biscuits apparently – but they are nothing to write the internet about.  I tested my theory of using cream and cake flour in a few batches – including sweet potato ones – to much success every time, so now I’m ready to share a recipe.  While the all white flour version are still by far the flakiest, the whole wheat and sweet potato versions (also made with whole wheat) are still not too shabby.

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That time I nailed the biscuits.

I made THE BEST biscuits the other night.  I mean, really.  They were the sort of biscuits you brag on the internet about, in fact, they are the reason the internet was invented so that one could brag about these sorts of biscuits. Edie praised them for three days straight.  Do you know how awesome something I’ve done has to be in order for her to do that in her thirteen-year-oldness?  That’s right, pretty darn tooting awesome.

So what did I do that these particular biscuits were so good? I used cream. Back when I was obsessed with making good biscuits by picking the brain of everyone I knew who made them as well as reading up on them, I seem to remember reading something about the effect of using cream in making your biscuits.  I happened to have cream I need to use up, so I thought I’d try some in my biscuits.  In mixing fat into your biscuit flour, you want those fat globules to be as small as possible for the flakiest biscuits and by using cream, which has that butterfat already in the small size you want, bingo! Effortlessly good biscuits.

Of course, I used butter in these particular biscuits too, which I took the time to make sure was well worked in (which is key!!)  As I was out of any form of whole grain flour, these were made with all white flour – I mixed cake flour with all purpose flour since I tend to not keep White Lily flour on hand. (I wrote a few years ago about how the flour used affects the texture of your biscuit. Soft flour makes for a lighter biscuit and since cake flour is soft, using some in your biscuit mix makes for a better biscuit.)  I have since restocked the pantry, so I will be making biscuits with cream and whole wheat flour this week to see how that goes. Stay tuned.

Edie also thought I should share Sunday’s dinner – crepes stuffed with country ham, sauteed brussels sprouts (blanched, then sliced thinly and sauteed in butter in a cast iron skillet) topped with a Mornay sauce with freshly baked sourdough bread on the side. Holy Moly that was a good dinner and I have to give credit where it is due – that filling was entirely Edie girl’s call.

(I know, I go on and on about the biscuits and did not share a recipe. I’ll share it when I nail the whole wheat version. Promise.)