I filled a springform pan with our drop biscuits from Gluten Free Flour Power. I used a blend of bread flour and whole wheat einkorn in place of our gluten free flour blends. When the biscuits were done I brushed the top with a blend of honey and butter. I popped open the pan and slid the giant biscuit onto a plate where I sliced up breakfast. It was a different way to serve biscuits. Better? I am not sure. In looking at what I did I saw a delicious opportunity to make giant short cake desserts with biscuit layers. The initial idea was good. The return to the initial idea is where the development happens.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
