A few years back, I started a mission: to perfect the art of biscuit making. I have come a long way and although every batch is unique (i.e. doesn't turn out perfectly flaky and layered) my biscuit making skills have grown significantly and I have learned much in this fine venerable art.
Making biscuits is not as simple as following directions: measure, mix, roll, cut, bake, voila! No, it takes finesse and a refined sense of touch. It demands an understanding of the dough. Biscuits cannot be forced, they must be allowed. One of the secrets in biscuit-making (the first of many to come in this blog) is that restraint is good; you can go too far with biscuits, and once this happens, there is no turning back.
Once a week, I plan on sharing with you an aspect of making (or enjoying) biscuits, so that this great art can live on - for biscuits do not come from a can.
