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.
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.