Loved this article!! I've been making biscuits/scones with unbleached pastry flour for sale at my local farmer's market. People gasp at the soft, pillowy texture. I add my own leavening (BP + BS) rather than use a self-rising mix and have used many dairy variations. I'm old fashioned and like the buttermilk best. Biscuit or scone, long live this short-lived little pastry. Eat them fresh and warm and feel their infectious glee. Thanks!!
Your suggestion to use Waitrose SR flour worked a treat ...... made a 1/2 batch to mop up an Andalucian Fish Stew....... Delicious ! I put all the dry ingredients in a bowl, and left it in the freezer for 2- 3 hours. Everything went into the Food Processor for maybe 1 minute dry , added the sour cream and whizzed it to a mix. It looked and felt a bit wet but the result was excellent.... Thankyou .
This is a fabulous recipe. I used King Arthur AP and they turned out so flaky and tender and delicious. I’m sure I over-worked the dough with scraps experiments (extra folds etc), and every iteration came out great.
Looks fantastic! As a high-altitude baker, I appreciate you trying to find White Lily alternatives. At my altitude (5000' ft), I have to reduce the leavening agents in my bakes, so self-rising flour is sadly a no-go! My current favorite biscuit recipe has a mix of cake and AP flour, so that's probably what I'll use when I try these. Thanks for the in-depth research!
Of course! Mixing cake and AP is so smart to mimic that White Lily quality (though they do make an unleavened version too if you’re ever keen to special order it!)
These look great (although I confess that I still don’t entirely understand how they’re not scones 😁)
I made these for my bridal shower and OMG i have to make another batch because i don’t want to share these lol they are so good
Loved this article!! I've been making biscuits/scones with unbleached pastry flour for sale at my local farmer's market. People gasp at the soft, pillowy texture. I add my own leavening (BP + BS) rather than use a self-rising mix and have used many dairy variations. I'm old fashioned and like the buttermilk best. Biscuit or scone, long live this short-lived little pastry. Eat them fresh and warm and feel their infectious glee. Thanks!!
Your suggestion to use Waitrose SR flour worked a treat ...... made a 1/2 batch to mop up an Andalucian Fish Stew....... Delicious ! I put all the dry ingredients in a bowl, and left it in the freezer for 2- 3 hours. Everything went into the Food Processor for maybe 1 minute dry , added the sour cream and whizzed it to a mix. It looked and felt a bit wet but the result was excellent.... Thankyou .
This is a fabulous recipe. I used King Arthur AP and they turned out so flaky and tender and delicious. I’m sure I over-worked the dough with scraps experiments (extra folds etc), and every iteration came out great.
Great recipe it works great
can you substitute , either, yogurt or Buttermilk for the Sour cream
at the same quantity / volume / weight
funny
i just did some recipe testing, myself, a few days ago
(would like to add a pic + description, but i do not see this option)
Never tried it with Sour Cream , but i will give it a try (sometime)
Looks fantastic! As a high-altitude baker, I appreciate you trying to find White Lily alternatives. At my altitude (5000' ft), I have to reduce the leavening agents in my bakes, so self-rising flour is sadly a no-go! My current favorite biscuit recipe has a mix of cake and AP flour, so that's probably what I'll use when I try these. Thanks for the in-depth research!
Of course! Mixing cake and AP is so smart to mimic that White Lily quality (though they do make an unleavened version too if you’re ever keen to special order it!)
Has modern technology made beaten biscuits practical? Can you suggest a recipe?
So I haven’t personally made it but there is a beaten biscuit recipe (by John Egerton) in Anne Byrn’s Baking the American South.
I need to make this. But first, that cheese dip has my name on it!