Lard -vs- Crisco (et all)
So I get on these cooking/baking OCD binges :p
I actually spent 6 months at one time perfecting my French Omelets hehehe
Anyway on to the questions..
Did massive research already on the net but I wanted to also ask here
Right now I am on the OCD quest of the perfect Biscuit,,
I want a more tasty, more healthy, more old fashioned style biscuit.
Looking at Flour mixes and looking at using Natural (non-Hydrogenated) Lard..
I have access to Red Mill Products, but not much else easily,
I have access to natural lard, and even have access to render my own
The answer/recipe I am looking for, is the one the beats simply made Bisquick Biscuits :D
Am I chasing my tail for very little improvement ???? :hmmm: sounds a bit like honing :rofl2:
TIA