Then he said “why not enjoy that butter flavor in cold biscuits”, or something to that effect. I knew exactly what he was talking about. I never really thought about it but he was right of course. The point that he made was leftover biscuits made with shortening would have a taste of that shortening when they were cold. He made a statement about why he liked using butter only and it stuck with me and made perfect sense. About a year or so ago, I was watching my friend Stacey Little from Southern Bite make biscuits. Lots of folks used to enjoy eating leftover cornbread covered in buttermilk or sweet milk, like cereal of sorts.Īre biscuits better with butter or shortening? Either fat will make some delicious biscuits but I’ve switched off to just using butter only and I’ll tell you why. I never cared for drinking buttermilk but remember Nanny drinking a glass or having cornbread and buttermilk. Once the fat is cut in and the flour now looks mealy (top right photo), make a little well (bottom left photo) then add your cold buttermilk.īuttermilk adds a nice bit of flavor to homemade biscuits and I always have it on hand for cooking anyways. The shortening starts to melt faster than butter from the heat of your hands and it’s a bit messy.
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