Is The Power Of The Flour Really The Secret To Baking The Perfect Biscuit?
While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.
Cheryl Day makes hundreds of biscuits a day, churning them out by hand at Back In The Day Bakery in Savannah, Ga. Tall and golden, with flaky layers and a lightly crunchy exterior, people come from miles around to eat them each morning, slathered with pepper jelly, stuffed with eggs and bacon, or simply smeared with a little butter.
"Biscuits are the croissants of the South," says Day, an award-winning baker and cookbook author. "They're more complicated than you think, and they keep me busy every day."
Once upon a time, Day would've asserted that the best biscuits are made with , her grandmother's favorite. The fans of to bake a good biscuit without it.
