Can you believe this weather? I'm glad these were baked last week, because it may be too hot to turn on the oven this week. We've had highs in the 70s, and Thursday is supposed to be 83. Beach, here I come! And yet, Joe and I are such fans of these biscuits, we may turn on the oven just for them.
I've tried various biscuit recipes before, but these have everything I want. You can take them the savory route with cheese or ham, or the sweet route with jam -- peach ginger here. But they're so good, I like them best without any add-ons.
The best part is how light and fluffy they are. I'm not sure whether to credit the recipe or the use of pastry flour -- I'm going to say it's the two combined. The recipe calls for all-purpose flour, but I used pastry flour (rather, King Arthur's
Perfect Pastry Blend, which falls somewhere between all-purpose and pastry flours) to make them extra tender. They didn't come out like the perfect hockey puck shapes in the cookbook photo, but I realized hockey puck shapes were overrated when I bit into flaky, soft, buttery layers.
