Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
And Aud did inspire us! Just check out his scones!!
Ever the detailed perfectionist (and I mean that in a very good way), Audax gave us guidance, detailed instructions and lots and lots of support. I love that our first challenge of the year was so simple yet so open to creative interpretation (again, see Aud’s blog), and also so comforting. Our biscuits (we’re in the US after all, and there is even a southerner living in this house) were the most basic, but man were they delicious. Served with a hearty stew, they made an early-January meal that allowed us to forget, momentarily, how much we missed being outside by the grill.
I have to admit to something – as amazing at it looked, I didn’t actually use Audax’s recipe. I used the one from Michael Ruhlman’s excellent book Ratio: The Simple Codes Behind the Craft of Everyday Cooking. You can see from the photo that the biscuits turned out wonderfully lifted and flaky.
You can also see by the less-lifted rounded sides why trimming the edges of biscuits is important for full lift – I wanted to get the most biscuit I could out of the dough, so I made squares and skipped cutting the edges.
I’m also curious to try Aud’s recipe – it’s much simpler and unlike Ruhlman’s which requires a bit of time and quite a bit of rolling (although it’s not complicated in the least), Aud’s biscuits were designed to be whipped together at a moment’s notice. And if his instructions and photos weren’t enticing enough, I have all these examples by my daring compadres to spur me on! These are definitely on the to-do list.
Thanks Audax for being such a wonderful host and for inspiring me to give biscuits a shot – they are as delightful as you are!