The thing that was so fabulous about the Farmstead biscuits was how light, fluffy and cheesy they were. Mine were pretty good. But not quite as good as theirs. Looking at these pictures side-by-side I think I should have put a little more cheese in the mix. Mine were still good. And I'll just keep trying. Yum. Yum. Yum.
The key to making fluffy biscuits (vs. biscuit rocks) is handling the dough as little as possible and using cold butter. I decided to quickly and gently pat the dough into a square and cut it into 9 pieces instead of cutting circles, re-rolling, etc. I don't care what shape the biscuit is, plus, it gets the job done fast and that is doubly good.
They looked good going in!
And looked AWESOME when I opened the oven. I definitely had my eye on the big one in the middle. And big daddy was delish.
I have to tell you, I was quite relieved to see these suckers rise as they are supposed to. I was getting a complex after last weekends truffle cookie disaster and my less than stellar Snicker Doodles. I feel like I've redeemed myself. Not that anyone is judging me or anything. But when the house smells fantastic and the end result is a bust it's a bit of a let down for everyone.
I finally found the official Farmstead website. Here it is if you want to check it out.
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