![]() One thing we really liked about this recipe is Joanna’s circle method. Being able to cook all of the biscuit dough at once is a huge win! With the other recipes, we had to bake in multiple batches. The change in ingredients is why the texture and flavor of these biscuits are so different.Īnother reason that this recipe is different from all of the others is that all of the biscuit dough perfectly fits into a half sheet pan. Joanna uses eggs and self rising flour in her recipe, which none of the others do. One of the many ways that this recipe differs is in the ingredient list. For this reason you may love or hate them. They actually kind of taste like cornbread. You will find that this recipe is very different from other biscuit recipes. It falls to spot number three on our list because I am not a huge fan of them, but my husband really likes them. While this recipe only has 58 reviews online, we found it to be a popular choice among our Instagram followers. I could have rolled the dough out flatter to achieve more biscuits, but I did not want to over work the dough. I made 6 instead of 9 biscuits, to ensure that the biscuits were more even in size. The amount of rolling and folding of the dough that these biscuits need, make them a bit of a hassle.Īs you can see in the photos above, I made these biscuit bigger than what the recipe called for. The reason that this recipe falls to spot #2 is that they are a bit sweet for a biscuit and pretty labor intensive. However, we stumbled across this recipe while browsing YouTube and knew we had to include it when we saw the finished product. With 9 reviews online, this recipe is not one of the most popular ones out there. It is a delicious, tall, and flaky biscuit that is perfect for your next egg sandwich. While this recipe comes in on spot #2, it is a close second the Bon Appetit buttermilk biscuit. I think they should be cut into fewer pieces, which would result in a taller and all around bigger biscuit. As you can see in the photos above, they are quite small. My one complaint with the Claire Saffitz biscuits is the size. For the amount of work that is required and the pay off that you get, this is a top notch option. While there is some dough handling involved, it is not as labor intensive as some of the others out there. The result is a very buttery, almost pastry like biscuit that is miles ahead of the competition. With 151 reviews, this recipe is one of the more highly reviewed ones out there, making it a great fit for this bake-off. So, when I saw that she had a highly reviewed recipe on Bon Appétit, I knew I would have to test it along with the others. Recipe #1: BA’s Best Buttermilk BiscuitsĬlaire Saffitz is one of my favorite chefs to follow and learn from online. The end result looked a lot like our favorite biscuits from Bird Bird Biscuit here in Austin, so we wanted to test them out as well. ![]() We chose this based off of a YouTube tutorial we found. The last recipe we chose is from America’s Test Kitchen. We made sure to include recipes from Bon Appétit and Serious Eats, since Claire Saffitz and Kenji Lopez are two chefs that we look up to and learn so much from via their online content. Based on their feedback, we included the recipes from Paula Dean and Joanna Gaines. Using our 187k followers on Instagram, we polled our followers for their favorite biscuit recipes. All five of the recipes selected are pretty popular online. When selecting the recipes for this bake-off, we wanted to compare different types of biscuits and varying techniques. As always, all five recipes are made on the same day to ensure that all comparisons are as accurate as possible. Thankfully I was able to enlist the help of my husband, a seasoned food blogger, to assist with the biscuit bake-off. So, I decided to test multiple recipes to find the best one. After all, the recipe choice is what decides success or failure when it comes to a bake. I wanted to start making biscuits from scratch at home, but didn’t know where to begin. However, getting breakfast food throughout the week can be hard when most places only serve it super early in the morning or on the weekends. By now, I have all of my favorite restaurants mapped out for when the craving strikes. Is there anything better than a warm biscuit straight out of the oven? They’re the perfect addition to your morning meal, whether they are smothered in gravy, sandwiched around eggs and bacon, or simply on the side.Īll too often, I find myself craving a biscuit in some form for brunch.
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