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The Business of Making Biscuits
They may not have a name as salaciously appetizing as Heavenly Hots, but for breakfast, biscuits will more than do the trick. And while we’re on the subject, actually, how about bringing a couple of these into work? These biscuits would convince even the most resolute of non-morning eaters to cave in to breakfast.
In a new video post, Melissa Clark uses rulers and old-school pastry cutters to show us how to make the lightest, fluffiest, buttered biscuits. Because everyone knows that biscuit-making is serious business.
How to Make Hot, Buttery Biscuits from Diner Journal
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Tags: what we're reading, diner's journal, ny times, melissa clark, biscuits, video, recipe, that's a lot of tags
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
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