Thursday, April 26, 2007

Making biscuits

I've been working on biscuits lately, including an article published yesterday in the Charleston Post and Courier, that gives ideas an recipes.

Whenever I write about biscuits, I am flooded with emails and phone calls from people saying they are so grateful to have some information on them. There are dozens of kinds of biscuits, since no two families make them the same way.

The truth is, however, that biscuits take practice. Considering this, an earnest biscuit maker will spend less time making batch after batch, until they are perfect,then they will on a baseball or football game where their team loses! After all, they are just flour, fat and a little water. The easiest fat is Crisco, followed quickly by lard -- but duck fat can be fun and so can butter.

Angel biscuits are the easiest to make and practice on, because they contain yeast, which keeps them tender and more roll-like. Once you can make an angel biscuit, you can move on the other ones. Angel biscuits freeze beautifully, too, and the dough keeps at least a week in the refrigerator.

So go read up on, and let me know what you think!!

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