It’s just in my nature to obsess— to try and try and try, tweaking here and there, until I feel I’ve reached perfection. These are not perfection. But I was wondering how the end biscuit would be if I cut them out AND baked them in my cast iron drop biscuit pan.
The results are really good. Flakey and tender. Just not that explosive height that I like. So future experiment are certain.
THEN I had an idea. Why not make and egg and biscuit sandwich (admittedly stolen from Carole who made some recently). But how to make the egg the same size as the biscuit? Cook it in the same pan, silly-while it’s still hot from the oven.
Now that’s perfect! (IMHO)