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5
out of 5
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Air Buttermilk Biscuits,
April 26, 2009
Guest
theKingskid
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"I'm always ready for a challenge, especially baking so I accepted Linda's. I was very pleased with the outcome of this recipe. After baking and cooling, I ate 5 biscuits smothered in salted butter. No cake flour in the house so I made it using Linda’s method from her "Best Light Biscuits" recipe. Spoon 2 tablespoons of cornstarch into the bottom of a measuring cup then lightly spoon in all-purpose floor to fill the cup. Level it out then sift using a sieve or metal sifter. Also, no buttermilk; therefore I mixed my own adding 1/8 tablespoon WHITE vinegar to 2/3 cup milk. When physically touching ingredients with my hands I wear "one size fits all" vinyl single-use gloves like those used for medical exams (purchase in large quantities in a box from most drugstores). Wearing the gloves made it easy working with the wet dough. As Linda suggested, I used an ice cream scoop to make biscuits uniform in size. Though not mentioned in the recipe, I butted each freshly-made biscuit next to the previous (in a 9-inch square pan). While the biscuits baked, I thought I had made a different recipe. The fragrance filtering through the house did not smell like biscuits – it was yummier, and I was ready to grab the pan from the oven and eat them half-baked. The biscuits live up to their name - Airy. After carefully cutting one open, spreading soft butter on it was useless – the biscuit fell apart. So I laid a thin square of butter between the halves, closed it and it melted nicely and biscuit stayed intact. Definitely a keeper!"
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4 of 4 people found this review helpful.
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