An 8″ cake pan; a baking stone or steel, and a #30 (or 2 tbsp capacity) scoop.
MIX THE BISCUIT DOUGH
While I visited my mother in the states, I picked up some White Lily flour just because it is so popular, not really knowing what I’d do with it, but having it just in case. It was nice to have for this recipe. I added the cake flour, baking powder and salt since mine wasn’t the self-rising type.
I really appreciated the simplicity of this dough: no appliances, just my hands.
Some buttermilk with a tiny bit of cream to make up the difference.
A wooden spoon.
And, my grandfather’s very old ice-cream scoop.
The dough was super soft, and once the milk/cream was added to the flour the chemistry began to happen.
Maybe I added too much flour overall. Just a dusting of flour of the top seemed unrealistic.
BAKED THE BISCUITS
I set them into the pan, and put them into the really hot oven, then I took the time to clean myself up.
They baked in the right amount of time. The chicken came off the grill too and there you have it…dinner.
CONCLUSION: I’m happy I made them. Just the right amount of sweetness and tang from the buttermilk. Lovely recipe.
WHAT ARE THE ALPHA BAKERS? : Here’s how it works: once a month, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum’s The Bread Bible. Each month we post our experiences on our blog sites: our successes, our failures, our likes and dislikes. The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Bread Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake bread, this is a must-have book. You can see other tutorials for the same recipe at the following link The Bread Bible Alpha Bakers at http://breadbiblealphabakers.blogspot.ca/