I just got the Bread Bible for Christmas and tried Touch-of-Grace biscuits as my first recipe from it. When I made the dough to the recipe I ended up with way more like a pancake batter than “mashed potatoes” as Rose described it should look like. When I picked that up with an ice cream scoop and dropped it into the cup of AP flour to coat it the goop just disappeared into a bunch of pieces. I was unable to pick it up or form it. After messing with it for a while I just added that extra cup of AP flour to the batter which thickened it up and made it more like mashed potatoes like she described, still wet and sticky, but now scoopable. Once I dropped those into yet more flour I did end up with biscuits that tasted great (probably because of all the sugar), but weren’t so light and fluffy and were even still a little moist in the middle even after cooking them to 190F in the center.
Is it possible that the flour proportions are wrong in the book or maybe I got an older edition or something?
Here’s a few specifics of what I did:
I didn’t have White Lily, so I used the substitution for AP+cake+baking powder+salt. Also, I used SACO buttermilk powder diluted with water as the 1-1/4 cups of buttermilk rather than 1-1/4 cups of heavy cream or 1-1/4 cups of liquid buttermilk. I’m guessing that if the recipe in the book is accurate, then the buttermilk powder + water is what made the difference, but the difference was most of a cup of flour?
What does anyone think?
Thanks, and I’m really enjoying reading through the book.