Sometimes my cooking career feels like an episode of "I Love Lucy." On Saturday, while I was preparing for my birthday party, I decided to take on Tupelo Honey Cafe's Ginormous Biscuits, which were the best I've ever had when we ate there in October.
What I ended up with were what my friend Travis dubbed "Thinscuits." Remember that for when I need to trademark it.
I was pretty heartbroken, and I posted about it on Facebook and received a lot of commiseration. One person pointed out my baking soda and baking powder might need to be replaced, while Sean mentioned bread flour has too much gluten. He kindly ran out and bought some Pillsbury Grands biscuits, which I quickly popped in the oven, and I put them on top of my sad little biscuits on a tray.
To my surprise, our guests ate every single one of my sad biscuits! Travis said they taste great, just flat. He declared them Thinscuits, and I hope you all remember this story when you find them on a grocery shelf near you!
Any suggestions on the secrets to ginormous biscuit-making? I could use them!