👓 Why Most of America Is Terrible at Making Biscuits | The Atlantic

Read Why Most of America Is Terrible at Making Biscuits (The Atlantic)
There’s a scientific reason no one outside the South can nail them.
Anyone who follows Jeremy CherfasEat This Podcast (or specifically his excellent microcast series Our Daily Bread) would have seen this one coming from a mile away. One can get some reasonably flaky and tender biscuits (and not hockey pucks as she describes) with all purpose flour using harder wheat, but having the alternate version certainly makes a nice difference. Of course this would use a more laminated/pastry sort of method than the sort of cloudlike fluffiness that one typically gets in the South with a more generic mixing method that is usually employed.

Published by

Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

Leave a Reply

Your email address will not be published. Required fields are marked *