I have a few, probably basic, questions about buttermilk biscuits that I can't readily find answers for in the archives.
1) how do I go about adding bacon to the biscuits? Do I simply fry up some bacon, let it cool, crumble it, and add with the flour?
2) if I let the bacon fat cool, I can substitute some of the lard/butter out and use solid bacon fat, right?
3) I'm trying to avoid re-rolling dough because I have lead hands and want to avoid knocking all the air out of it. Can I form the dough into a rectangle and cut square biscuits? I know not to drag the knife along the biscut. I'll be careful to use a sharp knife and cut straight down.
Updated 1 year ago | 2
Updated 2 years ago | 15
Updated 1 year ago | 21
Updated 3 months ago | 9
Updated 9 months ago | 3