This past Sunday Allyson and I were craving biscuits and gravy. Sunday morning breakfast is our favorite meal together and it's the one day of the week where we aren't rushing out the door. That means time for more complex breakfasts, like pancake Sundays or biscuits and gravy. Since we transitioned to using entirely whole wheat flour a few years ago, we haven't had too much success with biscuits. Then we discovered Alton Brown's "Phase III Biscuits" in his cookbook "I'm Just Here For More Food."
At that time, I remember the biscuits being tasty but the process being a near disaster and quite frustrating. So in spite of this experience, we decided to try again and see what we could do differently. I think these are the best carrots I've ever made. We had a dinner party/potluck with some friends from out of the country. We gathered really to enjoy some foie gras that they had smuggled back with them-- it was wonderful and a great way to start the dinner. Parker brought a fantastic beef pot roast and others brought beets, risotto, sweet potato soup, and salmon stuffed deviled eggs. It was quite the event.
