I want to wish everyone a very Happy New Year! I cannot wait to see what the upcoming months hold for all of us! Cheers!
(Clip art from: webclipart.about.com/od/New_Year_Clip_Art/ss/Vintage-New-Year-Cards_3.htm)
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Happy New Year to you, too!
Guess what? I just found your recipe for all purpose flour mix and I’m so excited! I’m experimenting with biscuits right now and plan to move on to bread after biscuits are settled. I’ve tried bread before without much success and wanted to try a different flour. Thank you, thank you!
Diane: Yay! And you’re welcome! Happy baking!
My family is so delighted with your holiday baking cookbook (which I have had for about 10 days if that) so much so that after successfully baking we have devoured: Soft Sandwich Bread, Mexican Wedding Cookies, Lemon Bars (I cannot keep up with the demand, they disappear), and this morning, Featherlight Buttermilk Biscuits.
As newbies to no-gluten (since June of last year) we were experiencing some feelings of “left out” as we adjusted to a new way of eating and a course correction, really, for our Foodie lives. Thank you Jeanne!
I have a recipe question. I really appreciate the science-angle explanation about how steam works in wet biscuit dough (Featherlight Buttermilk Biscuits). I hope that if I understand something it sticks with me better. One complaint around here regarding store-available bread-like products (sliced bread, loaves, dinner rolls, most of which don’t really cut it, are expensive and packaged to beat the band) is how sweet they are. So when I made the biscuits I threw caution to the wind and left out the sugar; also, no heavy cream in sight so I substituted evaporated milk and, oh yeah, no buttermilk, so I made some by adding apple cider vinegar to the 2% milk I had on hand. They were delicious, if “feathermedium,” not a bad thing.
Your thoughts?
Nancy: It all sounds good! You kept the amount of liquid the same–you just substituted, which is fine. And leaving out the sugar on this type of thing is fine–there’s not that much relatively. And the fact that you like them is the most important thing! Also, you are right–many processed things have too much sugar. I suspect that they do this for two reasons: 1) sugar is a preservative, so it leads to a longer shelf life; and 2) it covers up other, not-so-great flavors. Also, I’m so glad you are liking my book! Yay!