My recipe for Southern biscuits directs you to shape the dough into a six inch-by-six inch square. This leaves you with a very thick crust divided into very small biscuits, and you could probably serve them at a nice restaurant with quotation marks around the menu item. Rolling out a 12-inch square would bring them closer to the familiar, English muffin-style biscuits. They tasted, to me, a little too finely crumbled; it might be that I’m working in the butter too much and I should let the dough retain some pockets of fat. I cut them in halves and put them face up in a bowl with roasted yellow tomatoes on top.
(Photo: Tomatoes, September.)
365 Days of Food 