The process is a 5–6 hour labor of love; a trusted KichenAid mixer makes things a little easier but isn’t necessary.
makes about 24
2 cups milk
1 Tbsp. olive oil
2 Tbsp. sugar
21/2 tsp. salt
1 package yeast
1/2 cup lukewarm water
6–7 cups sifted bread flour
Warm milk over low heat. Add oil, sugar, and salt; stir until dissolved, then let cool.
In the bowl of a stand mixer (or in a large bowl), dissolve yeast in warm water. Add milk mixture and 3 cups bread flour. Knead to combine ingredients. Add remaining flour a little at a time until a dough ball forms and the sides of the mixing bowl are clean (if kneading by hand, the dough should feel alive).
Shape the dough into a ball. Swirl a small amount of olive oil in a clean bowl, then roll the dough around the bowl to coat the entire shape. Cover and allow to rise in a warm place until doubled (1–11/2 hours). After the first rising, punch down the dough; reshape and cover again. Allow to rise a second time until doubled again. Punch down a second time, cover, and let rest 15 minutes. Preheat oven to 400°.
Grease a 9x13-inch baking pan with olive oil. Pinch off an egg-sized amount of dough and work into a smooth ball. Apply oil to dough balls as you place them in lines in the pan. Repeat to make about 24 biscuits. Cover and let rise a third time until doubled. Place in oven and bake 25–30 minutes, until tops are golden brown. Remove from oven and cool briefly before brushing tops with butter. Serve warm.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.