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.