I’m making biscuits Christmas morning, and AS IT HAPPENS the recipe I use came across my Google Reader feed just a few scant minutes ago, so I thought I’d share.
Lots of people make biscuits with love, but these are made using science, which beats love’s ass in a biscuit fight. (From Shirley Corriher, who was a food science consultant for Good Eats among other things)
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venomoustart reblogged this from fancycwabs and added:
will now reiterate...previous statement that...is is the...
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venomoustart liked this
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nastily liked this
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nastily said:
Imma try these! Thanks for sharing!
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fritopie liked this
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hugeinjapan said:
I think these are pretty good, but way fussy. They were my go to for a bit, but ultimately went back to Lefan’s recipe.
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texnessa reblogged this from thesemicullen
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thesemicullen reblogged this from pandemiclaughter and added:
We were thinking alike, oh hon’ of mine.
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fredasaurusrex liked this
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thesemicullen said:
Loveless Cafe biscuits, love or science? There could be irony here.
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pandemiclaughter said:
I’ve never used heavy cream in mine before. I’m always up for improving my biscuits. Mine aren’t bad, but they are also not the holy grail of biscuits that I’m trying to get them to be. Sound great! Thanks!
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pandemiclaughter reblogged this from fancycwabs and added:
recipe to try. These sound amazing!
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fancycwabs posted this
