How to form one of the most common “artisanal” loaf types. Formation is verrrrrrrrrrrry important, and the post contains good general information about it as well.
Most American biscuit recipes fit within a fairly narrow range of proportions and ingredients, and the differences between recipes tend to be smaller than the differences imposed by technique. There are exceptions to this, of course. For instance, a dietary conscious friend makes biscuits with a little bit of vegetable oil, compared to the fairly […]