Ruth Reichl's cream biscuits from Saveur Magazine, November 2015 (#178) (page 24) by Ruth Reichl

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Notes about this recipe

  • Rutabaga on December 23, 2015

    These biscuits have a very soft crumb. I used cake flour, as I did not have tipo 00. Freezing the biscuits before baking was something new for me, but it's an excellent idea if you want to make them in advance. The dough is also very quick to prepare. Mine we somewhat larger than the recipe recommends (I only made 9 biscuits total), but were pretty standard sized biscuits, although unfortunately they didn't rise very much. I'm not sure if that is just the nature of this recipe. All in all they are quite nice, with a touch of elegance to them, but buttermilk biscuits are still my favorite.

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