I love biscuits, and they're one of the few "southern" things I can cook pretty well. I love warm, fresh biscuits out of the oven, but I always make enough to have biscuits and gravy for dinner, and biscuits and honey for breakfast.
How do I keep the extra so they're just as fresh for breakfast as for dinner?
I've tried wrapping them in a dish towel, putting them in a ziploc with a paper towel, etc., but they always seem to be gummy and damp in the morning. Any advice would be appreciated!
Do cookbook authors use timers? I have several recipes that I use frequently that tell me four (sometimes six) thick-cut slices of bacon, chopped, should crisp in a stainless steel skillet over medium heat in five minutes. I have never succeeded in getting this to happen in under 15. Am I doing it wrong? My bacon pieces are usually about 1/2 in x 1/2 in, before cooking
Reading "My Antonia" for the first time, I was brought up short by a description of baking bread. The technique reminded me a bit of sourdough, but I am no bread baker, so I was wondering if anyone could enlighten me on what is actually going on from a bread baking standpoint:
"She mixed her dough ... in an old tin peck-measure .... When she took the paste out to bake it, she left smears of dough sticking to the sides of the measure, put the measure on the shelf behind the stove, and let this residue ferment. The next time she made bread, she scraped this sour stuff down into the fresh dough to serve as yeast."
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