I've read the comments on the article, the recipe, and here. It seems that there is no answer here. Since there are no comments about how to successfully make this recipe, I'd prefer that Food52 not promote it.
I agree. I also suggest that the Food52 senior editors adopt a policy that anyone on the Food52 staff who posts a recipe have the courtesy to respond to comments and questions on any related articles, in the recipes themselves, and on the Hotline. The credibility and reliability of the site is affected by this. ;o) P.S. It would also be helpful if more testing by home cooks were done. More and more lately, I've been disappointed by staff-contributed recipes, which suggests that in the rush constantly to publish "new" content, less testing is being done.
i would also note that even though a question in another thread was raised regarding the weight of the flour called for -- 24 ounces, which is not 5 cups -- the recipe has not been changed to 22 ounces, which is the quantity Erin determined is the correct amount. (If using White Lily, according to their conversion ratios, the amount would be 21.) ;o)
This is a good question. If I use non self rising do I need to add more baking powder than the recipe calls for? Or does the recipe assume the flour is without leavening?
That is confusing. It makes the recipe vague. As Diana suggested, I would send Erin a message. If you look at the comments, there are suggestions, but I would want to get the info from Erin.
I'm not Erin, but I've been making biscuits with White Lily flour since I moved to the East Coast where the flour is much higher in protein than in my native midwest. I personally prefer the all-purpose flour and add my own baking powder to the self-rising. The recipe Erin posted should yield you biscuits like you see in that beautiful photo.
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https://food52.com/blog/11674-how-to-make-the-perfect-buttermilk-biscuits