Rise and shine biscuits from Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery (page 24) by Brian Noyes

  • buttermilk
  • heavy cream
  • butter
  • unbleached all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bluebarb jam

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on November 29, 2020

    This dough is a mess-- it's definitely not the "wet but manageable" texture the author describes. Once you add in the liquid, it's basically the consistency of brownie batter. I tried chilling the dough after mixing to see if cooling would help it hold together better, but it did not make a difference. No matter how much flour you add in the folding steps (and they say multiple times not to add too much), the dough sticks to everything. It could not even hold together well enough to cut. It took an extra 12 minutes to cook the biscuits (maybe because I did the cast iron option). When finished, the biscuits were decent looking. The texture was good- not especially high rise, light/soft interior, lovely crispness on outsides. Overall, a good biscuit but not worth the trouble from a messiness and time standpoint. There are better biscuit recipes out there.

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