November 13th, 2012
I’ve never been one of those girls who ever passes on carbs, which has been well documented on this site – through bagels, doughnuts, english muffins, challah, pizza, cinnamon rolls - the list goes on. I realized this past weekend that I had never tried my hand at classic buttermilk biscuits. As with everything new that I make, I read up on the process and learned that a combination of cake flour and all-purpose flour gives you crispy crust and a flaky inside, butter produces better flavor than vegetable shortening, and rolling biscuits into balls (instead of cutting them) keeps them light and airy. I followed this recipe and was floored by the results. They would make a wonderful complement to just about any meal, but I enjoyed them in the afternoon light of the kitchen with just a touch of butter and honey.