I recently cooked Reinhart's "Best Biscuits Ever" from Artisan Bread Every Day and had a couple of issues. I used the option of added cheese ( I used Gouda).

The entire recipe is available here:

http://www.projectfoodie.com/spotlights/cookbooks/peter-reinharts-artisan-breads-every-day.html [1]

My problems were twofold.

First, my biscuits hardly rose at all. I checked my powder and soda and both were fairly new. Also, I measured every ingredient on my scale.

Second, the biscuits browned VERY quickly and were done 5-6 minutes before the recipe said they would be. I checked oven temp and it seemed to be exactly right at the shelf where the biscuits were cooking.

If it matters, I used White Lily flour, Morton's kosher salt, Land o' lakes cream, and French butter (I can't remember the brand but it has a pic of the Eiffel Tower on it).

Any idea of where my breakdown might have happened? I make biscuits all the time and don't usually have these issues (though I'm never quite happy with my rise).

ETA: I used all White Lily AP (which the recipe lists as an option) instead of part AP part pastry flour.