Friday, January 27, 2012

Homemade Biscuits


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.



6 comments:

  1. Those came out beautifully flaky.
    You are extremely disciplined to limit yourself to just one.

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  2. These look fantastic - they have a really good rise on them. I love how quick and easy scones are too - especially the fact that they only take 10 mins in the oven. By the time you've cleaned up, they're ready to come out - perfect!

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  3. Wow - impressive for your first (and only! daring!) go at the biscuits! I wounder how a gluten free baking mix would work with this recipe... Great work going with the challenge!

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  4. WOW they like so cute and professional and the colour is stunning. Bravo to you. Cheers from Audax in Sydney Australia.

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  5. The daring bakers are not always the best place to be when on a special diet :) Your one batch looks great - so high!

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  6. Lovely layers and such a good height :) As Cher commented, you're definitely well disciplined! :)

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