Being from the north and being married to somebody from the south has uncovered me to a regional sort of meals I’ve grown to like. I consider it as meals with easy substances with actually targeted flavors and wonderful textures.
A fantastic instance of that is the common-or-garden breakfast biscuit. As soon as you’ve got had an important home made biscuit with butter and jam, you will bear in mind it and by no means be glad with pale substitutes.
I admit I generally tend to lean in direction of extra complicated recipes, believing my drive for nice style and texture within the face of different substances requires complexity – that is true generally, however not all the time.
Nice biscuit are made by the interactions among the many fats, leavener, moisture and warmth. And, though I’ve labored and reworked many approaches to this problem utilizing conventional fat and tried-and-true strategies I’ve had lower than great outcomes. Think about my shock once I realized about southern cream biscuits.
This recipe has so few substances you’d assume you’ll be able to’t go improper. Counter-intuitively, as a result of it has solely flour, salt, coconut cream and baking soda, there actually is nowhere to cover. The trick with this recipe is not precision, it is including simply the correct amount of coconut milk to the flour to provide the precise texture. So beginning with much less liquid is best and including as you want.
I am certain there’s a spot in my repetoire for butter-based biscuits that take extra time to organize, chill and relaxation. However I actually like how briskly and simple this recipe is.
