Bakerina
back in the groove
Admittedly not the best shot, but...one thing at a time. Decent cookery first, decent photography later.
These biscuits come from the recipe on the back of the Bakewell Cream tin. Unlike most of my favorite biscuit recipes, these call for milk, rather than buttermilk. For a long time I would just substitute buttermilk for the milk, and add a little extra baking soda to neutralize the acid. The resulting biscuits were fine, but not particularly special. Last night I made these to go under chicken a la king. Because I didn't have any buttermilk or yogurt in the house, and didn't feel like fiddling with milk and vinegar, I just said "oh, what the hell" and followed the original recipe. These biscuits were warm and golden (the color was much richer than the picture would indicate), a little crunchy on the outside, cloudlike and tender on the inside, without the overwhelming bite of too much chemical leavener. These biscuits are special. :)
back in the groove
Admittedly not the best shot, but...one thing at a time. Decent cookery first, decent photography later.
These biscuits come from the recipe on the back of the Bakewell Cream tin. Unlike most of my favorite biscuit recipes, these call for milk, rather than buttermilk. For a long time I would just substitute buttermilk for the milk, and add a little extra baking soda to neutralize the acid. The resulting biscuits were fine, but not particularly special. Last night I made these to go under chicken a la king. Because I didn't have any buttermilk or yogurt in the house, and didn't feel like fiddling with milk and vinegar, I just said "oh, what the hell" and followed the original recipe. These biscuits were warm and golden (the color was much richer than the picture would indicate), a little crunchy on the outside, cloudlike and tender on the inside, without the overwhelming bite of too much chemical leavener. These biscuits are special. :)