I tried for the first time the original touch of grace biscuit recipe yesterday. It came out well but I don’t think I put enough flour in it or underbaked it. It was a bit pasty.
I’ve been looking at a number of recipes for buttermilk on the web and wanted to compare them to the original Touch of Grace recipe as well as to Rose’s version.
What’s absolutely original to Rose’s is that she includes finely sieved 2 hard-boiled eggs yolks into the batter. I’ve never seen that before. Has anyone tried this? Or can anyone tell me what it is intended to do? It is a very uncommon addition to the recipe, which is circulating on the web, and I’d like to know her reasoning for the addition.
ps. I got her recipe from the web, I’m waiting for my books to arrive by post. So perhaps there *aren’t* any egg yolks in her recipe.