Shoutout to my grandma's biscuit recipe

I made them for years and they were always a bit flat. Then I found her old note about chilling the lard in the freezer for 20 minutes first. The next batch rose over an inch higher. Anyone else have a tiny tweak that fixed a family recipe?

2 comments

2 Comments

robin6586d ago

My aunt's cornbread was always too dry. I saw a tip online to swap half the milk for buttermilk and add an extra egg yolk. Tbh it made it so much more moist, like a totally different recipe. That small change saved a holiday side dish we almost gave up on. Honestly it's wild how one forgotten step or ingredient swap makes all the difference.

the_willow6d ago

But honestly dry cornbread is WAY better for crumbling into chili or dressing.