Monday, December 14, 2009
Last week I saw this recipe and I was caught by the biscuit bug again. The limited number of ingredients--cream being the only binder--sparked my curiosity. The simplicity of it just made sense. Weapon in hand (spatula), I folded the flour and cream together, stopping just when the flour was moistened and the dough began to form. I didn't use a rolling pin, but flattened the dough with my hands.
These biscuits are the best I have ever had, and I still can't believe they emerged from the very oven installed in this old apt. Each biscuit had a light velvety crunch on the outside that gave way to a fluffy-soft inside. After my knock-down, fish-and-chips failure, it felt good to get on my feet again with these redeeming biscuits.