The Science of Biscuits
There are so many recipes for biscuits it's hard to know which one to try. This enterprising baker first determined the basics that change from one recipe to the next. Then he made batches varying only one thing at a time to assess what matters. Butter or shortening? Milk or buttermilk? How much baking powder? Is overkneading really a thing? I haven't made these yet, but it won't be long. How about you?
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