by Dorie Greenspan
Contributing Baker: Marion Cunningham
Marion Cunningham - need I say more? I have her book, The Fanny Farmer Cookbook, from over thirty years ago - it was my first cookbook. The recipes are basic, no-frills, flawless, easy peasy, always turn out, kinda recipes.
So, how can one one mess up such an easy recipe? Well, let me tell you:
1. Subbing butter for shortening - and we all know that shortening makes for flakier biscuits.
2. Subbing half & half for milk (either that, or non-fat milk) - not detrimental, I'm sure.
3. Using expired baking powder - detrimental, if you want a little height to your biscuits.
1. Subbing butter for shortening - and we all know that shortening makes for flakier biscuits.
2. Subbing half & half for milk (either that, or non-fat milk) - not detrimental, I'm sure.
3. Using expired baking powder - detrimental, if you want a little height to your biscuits.
I cut the recipe in half, and using a three-inch biscuit cutter, I came out with four biscuits, plenty for the two of us.
My biscuits were not as flaky as I had expected, and only rose to about an inch in height. They tasted OK. They are biscuits after all - not a whole lot going for them, other than what you top them with - gravy, jam, butter, honey - whatever floats your boat.
If I were to make these again, one, I would brush the tops of the biscuits with melted butter, and give them a sprinkle of salt, before baking.
The biscuit with a bit of butter and honey. It was tasty this way.
So the butter didn't work out? That's a bummer!! Still, they look good Cathy!!!
ReplyDeleteThanks, Karen! Not sure if it was the butter, or the expired baking powder..
DeleteI used that same red plate to photography my biscuits! Mine didn't rise very well either.
ReplyDeleteYour biscuits look great. I used all butter and was pretty pleased with the results. But then this was my first time making biscuits, so maybe you are on to something.
ReplyDeleteI wonder if using half butter and half shortening would work. My mother always made hers with shortening, and they were so light and flaky, buy I really prefer butter. Maybe a denser biscuit isn't all that bad!! :) Yours look absolutely perfect! ~ David
ReplyDeleteThanks, David! A more dense biscuit isn't bad at all - they tasted just like a biscuit should. I was just expecting a bit more rise. I too prefer butter over shortening.
DeleteButter and honey is a good way to enjoy a biscuit. I just saw a collection of wooden honey spoons just like that in a store, but now I can't remember where...
ReplyDeleteI like butter and honey on a warm biscuit - good idea.
ReplyDeleteThese were no frill, but I loved how easy they were!
Your biscuits look great! And I agree, butter and honey on a warm biscuit is definitely the way to go. YUUUUUM yum!
ReplyDeleteI did the butter swap too and they definitely were a bit flat. Maybe I should try the shortening. The honey looks divine.
ReplyDeleteI subbed butter and was happy with the flavor, but do agree that they could have been flakier.
ReplyDeleteI clicked on the link provided above on this site & all I got was this:
ReplyDelete"Not Found The requested URL /baking/recipes/baking_p_biscuits.htm was not found on this server.
Additionally, a 404 Not Found error was encountered while trying to use an ErrorDocument to handle the request."
How do I find the recipe?
Thanks, Energy Doc
Sorry the link is no longer valid. Here is another:
Deletehttps://archive.org/details/MarionOneBakingBiscuits