Last week, I discussed the chemistry and the roles individual ingredients and steps play in the final biscuity outcome. This weekend the goal has been to experience the tasty products of this science.
First step, Mama Dips. Overall the biscuits were denser than I was expecting. I would call these a working man’s biscuit, that would not crumble in a gentle wind. These little guys are literally the perfect biscuit for packing in a lunch–compact and substantial. Mama Dip’s biscuits were not tall but rather short and squatty with a bread like texture. I suspect the flour used has a high gluten content (See this post for some basics). The choice of lard over butter may have also contributed to this.
[yumprint-recipe id=’9′]Next step was the P4 Buttermilk Biscuit. I tried this one simply because the recipe has 5/5 star rating after 540 reviews. Can any recipe live up to the hype? Absolutely. Simply put this is the best biscuit I’ve ever had. The texture was spot on; crumbly but not so much the biscuit falls apart. If you read again this post for some basics and then look at the recipe you can clearly see all the ingredients and steps are in place for the perfect biscuit.
[yumprint-recipe id=’10’]
