**This is not a gluten-free recipe and was posted before I eliminated gluten from my diet.**
Katie sent me a biscuit recipe, and I've been dying to try it. Originally I was going to substitute whole wheat pastry flour for the white flour, but otherwise follow the recipe exactly. But I have a real problem following recipes and decided that I should try to improvise with the stuff I already had in the kitchen. Here's what I ended up doing:
Buttermilk Bisquit/Pancake (adapted from "BakeWise" by Shirley Corriher)
1/2 cup whole wheat pastry flour, 3/4 tsp baking powder, and 1/4 tsp salt mixed together (instead of self-rising Southern flour)
1 Tbsp raw sugar
1/8 tsp (3/4 g) salt
1 Tbsp shortening
3 Tbsp half-and-half (instead of cream)
1/3 cup milk mixed with 1 tsp lemon juice (instead of buttermilk)
1/4 cup extra whole wheat pastry flour
I mixed the flour mixture, sugar, and salt. Then I mixed the shortening in with my fingers until the lumps were gone. I stirred in the half-and-half, and then added a little bit of the "buttermilk" until it resembled cottage cheese (I only ended up using about half of it). At this point you were supposed to spoon the mix into a plate of extra flour, coat it, and form biscuits. I spooned some into the flour and ended up with a huge mess. So, I added the extra flour to the mix, poured it into a pie pan, and baked it at 425 until it was cooked through and the edges were browned (I think it took about 15 min??).
I originally thought that all of my substitutions screwed things up, but now Katie tells me that she had the same problem. It tastes delicious, though! I'll have to mess around with this to figure out how to make things that actually look like biscuits. My mouth and stomach will be happy to take care of many experiments until I get it right :).