Cooking Tip

Made biscuits and gravy for brunch this morning. The biscuits always bake perfectly fluffy and flaky with these four things in any recipe:

  • Buttermilk

  • Frozen Butter

  • Fold don’t Knead

  • Cast Iron

    I do use cast iron pots and pans for most cooking. Good buttermilk is a must for fluff. Just keep a stick of butter in the freezer to grate as called for in any recipe for flaky texture. And, biscuit dough just needs to be folded for dropping or roll-and-cut, as I do.