Have you ever taken a look at the recipes in Cook's Illustrated? I saw a recipe in their magazine for Flaky Buttermilk Biscuits and I thought I would give it a try. Their recipes really focus on technique and ingredients which could really improve the outcomes of your recipes.
I got the hang of the layers with the pockets of butter in the dough when I rolled it out, but I didn't feel like it translated into a flaky biscuit for me. It was a technique that needs some practice. Re-reading the recipe I can see where I might try it again and see if I missed some steps for example, coating the butter with flour before you even mix the dough.
The biscuits came out beautiful although not with the layered flakes like you see in some ready made canned biscuits. I am most interested in trying the recipe again to see if I could master this. I never thought biscuits could be that flaky from scratch. I will not reproduce the recipe here for free because it is very detailed and available with a subscription only.
Has anyone else tried recipes from Cook's Illustrated?
Sherry
I will link to:
Home at Rose Chintz Cottage
Has anyone else tried recipes from Cook's Illustrated?
Sherry
I will link to:
Home at Rose Chintz Cottage
I am ashamed to admit it, but my Hubby makes a better biscuit than I do. Our kids will not touch mine when he makes his.
ReplyDeleteThese look great! And I love the plate and mug - so pretty!!!
ReplyDeleteI don't subscribe to this but wonder what kind of biscuits these are? Are they puff pastry or a kind of scone?
ReplyDeleteI tried your slow cooker chicken but made a bit of a mug up of it as I used what was too had in the fridge freezer. I don't have a slow cooker so used frozen cooked chicken that I had, my marmalade was so bitter it would have taken the enamel off your teeth, the bbq sauce was totally overwhelming and I remember now why I don't use it and I tossed in some hot orange chilli jam which only seemed to exacerbate the bbq sauce. I also think I boiled it a bit too. Somehow I made a perfectly lovely orange chicken dish taste like beef.....! It was edible and went down ok but I hate the taste of beef so freestyling the recipe is not something I'll try again. I've learnt my lesson and will try your actual recipe with a milder marmalade and bbq sauce again as I do love orange chicken....especially one that doesn't taste like beef!
I can't recall making theirs but do make different ones - will check their recipe! Your looks great. I also like the Cheddar Bay Biscuit recipe.
ReplyDeleteHi RedSetter,
ReplyDeleteI am sorry you had a bad experience with the slow cooker Orange Chicken recipe. I know for a fact that I have tried to make recipes from the UK and they just don't translate that well for me. I don't measure exactly the same and I don't have the same brand ingredients and they are often flops. So, I don't blog about them. I decided to blog about these biscuits to see if anyone had tried the Cooks Illustrated subscription service or magazine. They have real detailed instructions that even on the first read I didn't get right, because my biscuits were not flaky. These were a regular biscuits from flour and buttermilk. So, I understand a flopped recipe is basically what I am trying to convey. I have had many!! But, I will always try to blog the recipes that are successful. I expect many more questions about my recipes because I will try gluten free soon and they are very questionable, because they are not going to cook or turn out like traditional wheat flour recipes.
Sherry
Sherry, I use Bisquick, and it makes great biscuits. Quick and easy too!
ReplyDeleteHello Sherry, I am always on the look out for Biscuit recipe's.
ReplyDeleteI am honored for you to add my Blog to your Blog List! Thanks so much!
Have a good evening!
Blessings, Roxy
I have not but wanted to sneak in here to say hello and to applaud the squirrel photo in your banner at the top. Lovely! :)
ReplyDeleteYUMM! Biscuits is one of the things I miss being able to eat, since I have been eating gluten free for 13 years. I have made a GF version, but they are not as good as that old Betty Crocker recipe I used to use!
ReplyDeletelove your pictures!
Hugs,
Betsy
I love Cook's Illustrated magazine! I have learned over time, roll out, fold in half and roll again.
ReplyDeleteI haven't, although I have read them. I tend to opt for canned biscuits or drop biscuits with Bisquick. I love making bread, but biscuit and pie crust aren't my thing. I leave that to those who do it better. I just found a recipe for homemade bagels that I am tempted to try. They look a bit complicated!
ReplyDeletecheck out Anne's site www.thibeaultstable (dot)com) She is an excellent baker. Just type in biscuit in her search bar. I have made a half batch of her recipe and they are wonderful. I also make a parmesan scone which are a savory scone and they are wonderful. Let me know what your thoughts, but if you are looking for yummy Anne's wonderful.
ReplyDeleteYes, I love Cooks and have had a subscription in the past. You're right about the techniques and ingredients tips - so helpful.
ReplyDeleteLeann
I have not. I make home made biscuits from time to time but I agree...that layered look is missing :) They taste good though...
ReplyDeleteI love the plate your biscuits are sitting on. I made biscuits for supper last night. Because I always have such good results with my own recipe I usually just stick to my own. I am always looking for new recipes however.
ReplyDeleteBlessings,
Sandi