The flour and butter. |
The two recipes not only battled each other but, I'm pretty sure they were battling me...
Recipe #1
This one is from my baking cook book.
For starters, this was quite possibly the stickiest dough I have come across. I was about to just drop it onto the cookie sheet instead of rolling it out. But Mom told me to put more flour on the counter to combat the stickiness, flatten it out (instead of rolling), then cut the biscuits out. It worked out better than dropping them onto the cookie sheet... and probably better looking too.
My sticky mess |
I found this recipe here. This dough was more like a pie crust consistency. I found it easier to work with but it left me with the question: Is this going to be as dry and flaky as pie crust? It wasn't as dry as pie crust but it was a drier biscuit.
Out of the oven. |
Out of the oven. |
As for the 2nd batch, I may have not have been gentle enough. I say that because I read somewhere that when your making biscuits you can't be mad or mean to the dough. You have to be gentle.
The Taste...
I'm not sure if you can tell or not, but the inside of the 1st batch is fluffier (so it's sticky for a reason!) and the 2nd is less fluffy; more biscuit like.
They both taste very good. My favorite is the 1st batch. I like how fluffy and moist it was. It was perfect by itself and it tasted good with all the things I put on it (which I'll get to in a minute.)
The second was was good as well, but I didn't like how dense it was. A thing to note is that the 2nd batch was sweeter than the 1st.
And finally: how I ate my biscuits...
I put sausage and gravy on a couple of them, pumpkin flavored cream cheese on one and I tried jelly on two.
Pumpkin cream cheese on top and jelly on the bottom. |
The biscuits are under sausage and gravy (top) and just an egg on the bottom. |
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