Today is the due date for the Daring Baker’s January 2012 Challenge, which is on biscuits. I was torn about doing this challenge because I’ve gone gluten free for the month of January…and it’s not quite February yet. So I compromised. I would make one batch, and only one batch (regardless of how it turned out) – and I would eat only one biscuit so I could offer feedback!
Audax Artifex was our January 2012 Daring Bakers’ host.. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
Thankfully Audax had really done his homework and offered crazy amounts of tips and photos. My solo batch of biscuits turned out moist, tall, and delicious. They had a light interior somewhat between a cross of bread and cake. Perfect! Except that I was aiming for the laminated layers of flaky dough that one can find in a Southern biscuit. Something tells me (Audax’s notes actually) that I probably over-kneaded. To try again, more gently, next month!
This recipe pulls together in minutes. I think after the oven was preheated and the ingredients were measured out that it took only 3-4 minutes until the biscuits were cut out and sliding into the oven. That’s pretty much instant gratification in the world of baking and breads. No resting time, proofing, punching down of dough, etc. Just nice, warm, fluffy biscuits – in all their gluten glory.
Please give making these biscuits from scratch a try. It’s practically as easy as opening one of the cardboard spring-loaded refrigerated canisters from the grocery store, and it’s way cheaper. For the complete recipe, variations and tutorial please visit Audax’s website here.