Michael Anthony
We make these mini-biscuits as a snack in the Tavern, but I'll make them anywhere, anytime. Try them for breakfast, split in half and topped with a spoonful of scrambled eggs and melted Cabot Clothbound Cheddar; it's a favorite, made by Jasper Hill in Vermont. Since the biscuit dough balls can be frozen and then baked straight from the freezer, it's easy to keep some on hand. (You can make bigger biscuits if you like; just increase the baking time.) If you have the time, freeze the mixed dry ingredients overnight. When the dough is really cold it is more difficult for gluten to form. Less gluten means softer biscuits.
