Biscuits. Oh dear me, biscuits!
The memories that I have of biscuits include complete rejection at the county fair during my 4H days. Sadness.
Mine weren't flaky enough.
I didn't let those judges critiques get me down too much. And I even redeemed myself the next year by winning a blue ribbon with some brownies. But now, even as an adult, biscuits still scare me.
I haven't given them the time, really. Mostly because I'm afraid to be rejected. I know I can master these "quick breads" if I practice. It's just a matter of doing.
So going into this week's Tuesdays with Dorie recipe for Sweet Cream Biscuits, I wasn't expecting much out of myself. I really just wanted an edible product to share with my family. And okay, I really didn't want puck-like disks or biscuit coasters as my husband would call them. (Need reference? See my delicious yet flat-as-an-11-year-old-girl sweet potato biscuits.)
I tried to do just what Dorie recommended to have perfect biscuits. I didn't "overwork" it...to my knowledge and I even place the biscuits alongside each other on the pan.
I don't think I had disastrous results. But I'm in no way boasting about my success.
I think it will just take time. And luckily, Dorie has lots of biscuit recipes in Baking: From My Home to Yours.
The one thing I will boast about was how delicious these were! I loved them! So tender, warm and mildly creamy. I found the texture pleasing and the hint of sweetness right on par. They were perfect paired with a bit of butter and some homemade agave raspberry jam. (Wish I could say I made the jam...but I didn't. Props gos to the MIL. This jam is the BEST!)
If you'd like to try your hand at this recipe, check out Melissa's blog: Love at First Bite. Also, head on over to see what the other Tuesdays with Dorie bakers made, here.
Next week: Chockablock Cookies (I want to resist, but I just know I won't be able to. They have molasses and oats in the dough!)