On Wednesday, I tried a new recipe, "Peach Cobbler with Cinnamon-Swirl Biscuits." While it tasted great, I had a problem with the biscuit dough which was very sticky, and did not roll up without tearing and making a mess. I cut them and put them on anyway, and while it did not look like the neat ones in the magazine picture, the taste was great.

Here are the biscuit ingredients:
1 Cup AP flour (more on this below)
1 Tbs. brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt (I omitted as I used salted butter)
1/4 cup butter--that would be 4 Tbs. or 2 ounces
1/3 cup milk

Now, I did substitute in 1/3 cup whole wheat pastry flour. I've done that sort of thing with biscuits before. Maybe I should have weighed the flours to make sure I used enough to get the same weight as 1 cup AP flour. The dough was horribly sticky, and I had to add flour, and it was still sticky. After I had brushed it with butter and sprinkled it with the cinnamon, brown sugar, and walnut filling, it was sticking to my Silpat mat and tearing as I tried rolled it into a log with big holes along the sides. I was able to cut it and plunk them down on the cobbler. It tasted great, but the presentation was sloppy.

Was it the weight of the flour? Or, was it perhaps the amount of butter?

I compared it with David Lee's biscuit recipe, and the one thing I noted is that this recipe uses twice as much butter, and I wonder if that is too much. I'd appreciate any thoughts, as I like this recipe enough that I hope to make it again--maybe even with other fruit, and I'd like to have a less sloppy presentation.