Testing my Angel Biscuit recipe for my upcoming baking book

from Instagram: I’m on the fence about this recipe… it’s a biscuit that’s a cross between a buttermilk biscuit and a dinner roll. What I’d love to achieve is a texture like refrigerator biscuits, but from scratch rather than the tube. http://ift.tt/2iSTA6s

I’m writing a whole grain baking book!

Basically it’s the guide I wish I’d had when I bought my Komo Classic grain mill. My hope for this book is to take you from being a baker with big questions and hesitation about your freshly-milled whole wheat flour to an enthusiastic, confident baker who can’t wait for an opportunity to bake fresh, nutritious, delicious goodies. It will include yeasted recipes like breads + sweet recipes like quick breads, cookies, and cakes.

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