Monday, July 8, 2013

Loving the Lard, An Ode in Four Parts: Biscuits


I’m pretty sure I’ve discussed my biscuit issues previously.  For years, I struggled with them, never finding a recipe I was happy with.  The cut biscuits were always too thin, or too hard.  The drop biscuits were powdery and lacked the lovely ability to separate and cradle all manner of tasty goodness: gravy, butter, jam, etc.  A year or so ago, I finally found a recipe and method I was happy with.  No rolling required, and the only cuts made are with a knife.  The biscuits are treated somewhat like scones, and so use each other to rise and gain height.  They split well, taste great, and have served me well.

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