Wednesday, October 17, 2012

serious biscuits

I made a batch of "serious biscuits" from The Dahlia Bakery Cookbook (due out next week) tonight.  Lightly crispy on the outside, pillowy on the inside, and deliriously buttery through and through.  With half a biscuit left on my plate, I had a flash of genius: drizzle them with maple syrup!

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