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Buttermilk Biscuits
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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:
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Buttermilk
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Frozen Butter
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Fold don’t Knead
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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.
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Skarjune is an author/photographer/publisher in Minneapolis, Minnesota: Solution consultant to indie creatives and nonprofits. Avid Little Free Library steward.
