Quote:
|
Originally Posted by Happy Monkey
Extremely fatty unsweetened, bread, smaller than muffins.
|
Oh the injustice! a well made biscuit is divine. It's like saying Alexander was a soldier. Well made biscuits can be as flaky as a croissant, though a bit more substantial. And there's nothing wrong with extremely fatty is there? As long as the fat is good fat. ie fresh cultured butter or lard, or both!
(An aside: Another thing I did which will no doubt earn me an additional aeon in hell. My MIL, who has serious "food disparagement" issues, declared my supremely awesome pie crust as being "too rich" because I use a 50/50 lard butter mix. She objects to the lard for psuedo health reasons, claiming the result is too heavy. yeah whatever. So I made my next piecrust with a 50/50 mixture of butter and manteca. She heartily approved of the change and declared it the best she had ever tasted, her tongue can't be fooled, etc. There are other stories of my switching "farm fresh eggs" from my firend's chickens with supermarket eggs from some giant egg ranch, of course she could tell that the supermarket eggs, no doubt going on 90 days, were fresh from the chicken's bum...)
I'm sure I'll meet a few other dwellars when I shuffle off this mortal coil; we can swap recipes.