So I really wasn’t planning on sharing this recipe, since it was a spur of the moment cook for company recipe… but I HAVE to. These were personally the best biscuits I’ve ever made (even though I haven’t made THAT many). Rocky even approved! This recipe is from a food scientist and baking expert Shirley Corriher, and you can tell she knows what she’s doing.
I found this recipe in Food52’s new Cookbook Genius Recipes (once again). I’m telling you this book is amazing! So far I’ve made three recipes from it, and I’ve had to share EVERY one! Can’t wait to try out some more.
It’s late and I’ve been busy this week working and packing for Tomorrowworld 2015 — a music festival right outside of Atlanta. I haven’t had much time to post much, BUT I wanted to share something before I left – these biscuits were the obvious choice. I think the key is handling the dough very gently when coating it in the flour, then line them evenly in a round pan.
Also — THE BUTTER — melt it and brush it over the biscuits after removing them from the oven.
I made some honey butter and bacon to serve on the side. You – do what you want, but I know these would be good with ANYTHING!
View the recipe on Food 52’s site.