the biscuits were a big flop. This is the 3rd time I’ve tried this recipe. I really want to love them, but each time the biscuits don’t rise very much, the interior was pasty and too rich. I followed the recipe exactly on every pointer from weighing the ingredients to modulating the temperature, putting a pan with hot water in the interior of the oven during preheating, etc.
I looked on the web and someone on a Bon Appetit site reported the same thing. She said that one her second try, she used regular flour and added the leavening and it was much better. So I’m thinking my self-rising flour is to blame.
Still, I think it is probably too rich for me. But I would like to see what a normal Touch of Grace biscuit interior is supposed to look like: how much loft, the texture, etc.
Any thoughts from you?