Tag Archives: biscuit recipe

The Baker’s Biscuits

Crunchy on the tops and bottoms, and flaky and fluffy-soft inside.
Crunchy on the tops and bottoms, and flaky and fluffy-soft inside.

I’ve been eyeing this recipe for “The Baker’s Biscuits” ever since the cookbook in which it was printed came out in September 2020.

It’s taken me this long to finally make them.

That’s because these 12 beautiful and bountiful biscuits require freezing before baking. And if your freezer was anything like mine during the pandemic, there was simply no precious inch to spare.

Thankfully, now that life is getting back to normal, so is my freezer. As we all exhale in relief, so, too, is my freezer at shouldering such a vital load for so long.

What drew me to these biscuits in particular? Unlike any other biscuit recipe I’d tried, these are made with 00 flour. Yes, the same finely-ground, Italian specialty flour that’s coveted for making the primo pizzas and pastas.

The recipe is from “The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread” (Lorena Jones Books), of which I received a copy. It’s by Pastry Chef Kelly Fields, owner of Willa Jean bakery in New Orleans and winner of the James Beard Foundation “Outstanding Pastry Chef” in 2019. It was written in conjunction with food writer Kate Heddings, a former food editor at Food & Wine magazine.

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Going Goaty, Part II: Angel Biscuits

Baking powder, baking soda, and yes, yeast, are incorporated into these airy biscuits that boast a deep flavor.
Baking powder, baking soda, and yes, yeast, are incorporated into these airy biscuits that boast a deep flavor.

Yeast in bread. Yeast in cinnamon rolls. Yeast in sticky buns.

But yeast in biscuits?

Yes, apparently so.

The unusual “Angel Biscuits” is from “Muffins & Biscuits: 50 Recipes to Start Your Day with a Smile” (Chronicle Books, 2017) by Heidi Gibson, owner of the American Grilled Cheese Kitchen in San Francisco.

These old-fashioned biscuits, Gibson writes in the book, used to be called “Bride’s Biscuits” — OK, yes, in a rather sexist way — because it was thought that not even just-married women new to cooking could screw them up.

That’s because these biscuits have not only baking powder and baking soda in them, but active dry yeast, as well. With three leaveners, it’s nearly guaranteed these puppies will indeed rise.

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The Aptly Named Aphrodisiac Biscuit

Resistance is futile.
Resistance is futile.

If Valentine’s Day is all about showering the ones you love with an overload chocolate, then this biscuit is sure to do the trick — and then some.

“Aphrodisiac Biscuit” is aptly named because it not only has chopped chocolate inside a tender interior but glossy melted chocolate spread lavishly all over its top.

This decadent treat is from “The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma’s Big Bottom Market” (Running Press, 2019), of which I received a review copy.

The book is by Michael Volpatt, who opened the Big Bottom Market in Guerneville in 2011, a combo retail store and cafe that serves sandwiches, salads, and of course, biscuits.

It includes more than 50 recipes for biscuits, biscuit dishes and things that go with biscuits. In short, it will expand your horizon on just what biscuits can be.

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