My Most Recent Ratings
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Country BiscuitsI have been baking biscuits for some time, and as a former newbie, (am only up to about 600 biscuits through my oven) - have decided after much variation and trials, the following "biscuit" big rules hold true: -Whole fat yogurt is a must -All flours and not created equal: The kind of flour you utilize makes a vast different - Whole butter is essential - Baking powder and baking soda brands DO matter - The wetter the dough the better - Do not use anything but your hands - I rinse mine in cold water first. - Refrigerate - keep cold - the entire process ... apart from all that which I learned the hard way, I had been in search of what PROPORTIONS were best and if it was important to add that ubiquitous 1 -2 tsp of sugar, and if so, what kind. I prefer not. So I went a-looking for recipes and I found this one, and the minute I saw it I knew it was the real deal. The only caveat I have, though I always insist on whole foods only in my kitchen (i.e. no low fat this or that, o
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on Wednesday, January 28, 2009
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I'm glad you enjoyed my grandmother's Country Biscuits. Thanks for both the medal you awarded me and the excellent comments and recipe review...I really appreciate them!
4 years, 4 months, 1 weeks, 5 days, 20 hours, 56 minutes ago
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