I'm working on my biscuit recipe these days. I've made them several times with different recipes and flours. I found one I like by
Alton Brown, but I still think there is too much liquid. I also had been fighting with what to cut them with, and exactly how thick to make the dough before cutting. I had been using a thin glass which wasn't cutting nicely. I rooted around a bag of antique cutters from my grandmother and BINGO! I found a biscuit cutter! I think this was an important tool missing from my process.
Anyway, this morning I made them into a breakfast sandwich which was inspired by this cover of
LA Magazine. I chilled the biscuit ingredients separately overnight and put them together in the morning to bake. Made the
Nueske's bacon, sliced Tillamook cheddar, fried eggs from the Culver City Farmer's market (cooked in the bacon grease of course), and oozed local honey over the whole shebang. I sandwiched all this between my homemade biscuit and consumed. Yum.
Posts
