Monday, April 25, 2011

Flakiest biscuit, indeed.

I've tried this recipe for biscuits several times and have not been disappointed. Its proclamation of "flakiest biscuit" is pretty accurate. I may have overbaked this particular batch (the timer went off, I said to myself, as soon as I'm done scrubbing this dish I'll take them out of the oven, and the next thing I knew, many minutes had passed) but they're still pretty awesome. They work well for breakfast with jam, or with a more savory meal. I think the key is the cream of tartar and the dough-folding technique.

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