Folks, I am on a mission– a mission to make the perfect biscuit. I have made a successful souffle, I have baked 600 macarons in a week, and I have roasted a tasty 16 pound turkey, but I have never made a perfect biscuit. Don’t get me wrong– I’ve made absolutely delicious biscuits, and even fluffy, tall biscuits, but I have never made biscuits with both qualities. As a southern girl, this is particularly embarrassing. In my ongoing quest to perfect biscuits, I picked up an important ingredient:
I’ve been looking for White Lily flour on and off for years. I am not sure why I was never able to find it in Texas, since after all, it is a southern flour. By some twist of fate, I ran across it at the ghetto Kroger in Columbus, Ohio. Now, I do not need another bag of flour. There are 8 or 9 other varieties of flours taking up valuable cabinet and counter space in my kitchen, and most are not so specialized that their main application is one type of baked good, but again, I am on a mission! I will just have to spend that much more time daydreaming about a walk-in pantry.
This time I tried a biscuit recipe with yeast, hoping that it would contribute some rising capabilities. The result is a airy, light biscuit with a distinct flavor. It also includes the addition of hard boiled egg yolks, which contribute a velvety richness. The recipe is, of course, from this cookbook.