My go-to biscuit recipe has been adapted from Canadian Living's Biscuit-Topped Chicken Pot Pie recipe. I like how simple the recipe is; in general, the fewer ingredients there are for me to substitute, the better the results are.
Kara has taken to watching Bake with Anna Olson with me. Today's viewing showed me a new technique which looks like it would yield fluffier biscuits than I've made previously, so I thought I'd give it a try.
As it turns out, "smashing" the butter between your hands once it's been somewhat incorporated into the flour does make for a fluffier biscuit. These have been my favourite iteration so far.
Thursday, August 15, 2013
Vegan biscuits
My go-to biscuit recipe has been adapted from Canadian Living's Biscuit-Topped Chicken Pot Pie recipe. I like how simple the recipe is; in general, the fewer ingredients there are for me to substitute, the better the results are.
Kara has taken to watching Bake with Anna Olson with me. Today's viewing showed me a new technique which looks like it would yield fluffier biscuits than I've made previously, so I thought I'd give it a try.
As it turns out, "smashing" the butter between your hands once it's been somewhat incorporated into the flour does make for a fluffier biscuit. These have been my favourite iteration so far.
My go-to biscuit recipe has been adapted from Canadian Living's Biscuit-Topped Chicken Pot Pie recipe. I like how simple the recipe is; in general, the fewer ingredients there are for me to substitute, the better the results are.
Kara has taken to watching Bake with Anna Olson with me. Today's viewing showed me a new technique which looks like it would yield fluffier biscuits than I've made previously, so I thought I'd give it a try.
As it turns out, "smashing" the butter between your hands once it's been somewhat incorporated into the flour does make for a fluffier biscuit. These have been my favourite iteration so far.
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