Stella's Place

The latest in our series about making biscuits, from the YouTube home cook that I just recently discovered – Renee from Maine!

You don’t need Bakewell Cream to make these biscuits — it’s the technique that matters most. This method works with any biscuit recipe. That being said, this recipe always works when it comes to getting height and flake. You’ll learn how to make tall, buttery, flaky biscuits without buttermilk — and why most biscuit recipes fall flat.

I haven’t tried this – yet. On the other hand, don’t miss the recent post about making English muffins – which I did try, and very successfully!

Golden, Puffy, Perfectly Cooked!

I recently found this YouTube channel – Kitchen In the Shire, starring Renee!

Renee has some pretty terrific baking and cooking ideas and recipes, and this is one of them. I can attest to it, because I made these English muffins yesterday. They exceeded all expectations, and are at least ten times better than anything you can buy at the store.

I never made English muffins before yesterday afternoon.

I followed her instructions almost exactly, with two exceptions: I used bread flour instead of all-purpose flour, because I was low on the AP, and I used SAF brand Instant Gold package yeast, which is meant for use in enriched doughs (with sugar, eggs, milk etc.). As an aside, I bought this yeast (one pound bag) several years ago and keep it in the freezer. It is still very active!

IMPORTANT: I weighed my flour. If I measure, I have a tendency to use too much.

My results?

Continue reading →