![]() ![]() In a nutshell, the flour particles and gluten strands in dough form strong bonds when baked, which means a tougher crust. These buttermilk biscuits are seriously a-mazing! Truly, you have never had softer, flakier, more supple biscuits in your life. If you have never made biscuits with lard you are in for a wonderful treat. To make the BEST biscuits you have to use it! So now that we’ve come to our senses, let’s talk LARD. Read more about this topic in our article about lard. And here we are today, having finally come full circle with medical research once and for all debunking the animal fat myth. Use what nature gives you – real, whole ingredients – and avoid the processed stuff. With that came an uprise in chronic disease like we’ve never witnessed before. Until Crisco came along with it’s massive marketing dollars and decided to demonize animal fat in order to push the supposed health benefits of hydrogenated plant oils. That was commonplace knowledge up until the early 20th century. I’ve said it before but I will say it again: Lard makes the baking world go ’round.Īnd that’s no revolutionary secret. And some of them are really better served as door stoppers.īut my opinion did a 180 the moment I bit into one of these. ![]() I’ve always found them too dry and too bland. I have to tell you I’ve never been a fan of baking powder biscuits. Remove the biscuits from the oven and immediately brush the tops with the remaining 2 tablespoons of melted butter.Hands down the softest, fluffiest, flakiest, most tender buttermilk biscuits EVER! Give them a try and we’re confident you’ll agree they’re simply the BEST!
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