I also want to figure out how to make really good biscuits, every time. I had reasonable luck with a recipe from Betty Crocker that used Cream of Tartar as well as baking powder, but recently it hasn't turned out well.
I tried one with baking soda and yogurt today, no fats - they were okay - but didn't rise super high like I wanted them too.
I have a recipe that uses lard and butter - again out of the Cooking From Quilt Country book. It makes 30 biscuits and says you can freeze them and bake them from frozen. I'll have to try it. I'm going to search out a few other recipes to try also. And maybe just mess around a little with "cooking chemistry" and see what I can figure out.
Now to do some of that research.
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