In a recent SAVEUR magazine article, a woman from the Southern US wrote that she was embarrassed to admit she just couldn’t make light and flaky biscuits. As I read the article, I was dumbfounded. Biscuits are so easy! I’ve never had a problem making biscuits. I learned how to make them from my mother – who, as far as I know, has never had a problem making biscuits.
Ontario strawberries are just now coming into the fruit and vegetable stores. And I couldn’t resist buying some. I adore strawberries. We decided that we would serve strawberry shortcake for dessert. And T decided that we should make a traditional biscuit. He has had trouble making biscuits the past couple of times – they have been quite dense and heavy. (I don’t know why – biscuits are so easy!!)
So we decided that I should bake the biscuits. Because they were for dessert, I used butter instead of shortening and also added a little sugar. Otherwise, the recipe was exactly the same as it always is. And… and… and… wwwwaaahhhhhh!! the dough was so soupy! But I know that biscuits are quite forgiving. So I floured the board very well and somehow managed to cut them and maneuvre the floppy discs onto the parchment paper covered cookie sheet. Into the oven they went and (well, you already know what happened because of the title of this post)… I’m doomed!