Some much needed validation

Those of you who’ve been reading me long enough to remember my posts on southern biscuits know that I’ve always felt a little defensive on that topic. I have, after all, spent almost all of my life up north. Who am I to move south and start telling people what to do? Happily over the weekend a reader by the name of Sue — from Texas no less — checked in to give my technique her stamp of approval, as well as offer an excellent tip.

I am enjoying your blog immensely! I am from Texas and was curious about your method for biscuits…you have it down perfectly. The last thing I do before they go into the oven (and no self-respecting true southern biscuit baker would leave this out…) melt 1-2 tablespoons of (salted) butter (fresher, the better) in your pan (in the oven, of course) while you finish cutting out your biscuits. As soon as the butter has melted and warmed–not hot–take your pan out of the oven, set each biscuit in the melted butter, then turn over and put it in its appointed place. The butter creates a nice, golden and crispy crust on both sides….YUMMMM! Uumm…I have to go make biscuits now…

Thanks Sue! I’ll add this tip to the permanent link on biscuits over on the right.

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