« March 2014 | Main | January 2015 »
I learned many things in the six years I spent at Southern Living magazine. Making tender, flaky biscuits has to be one of the tastiest. They're easy to prepare and who wouldn't love to have these for breakfast?
While cornstarch may seem like an odd ingredient, since I don't use buttermilk or cream I needed something to help tenderize the biscuits. If you like the acidic twang that buttermilk gives, try adding 1/4 teaspoon cream of tartar to the flour mixture.
| | |
|
Milk-based gravy can be found in all cuisines across the country but no more so than throughout the south. It's used to top all sorts of dishes but a plate of coutnry-fried chicken just wouldn't be served without a generous portion of this gravy poured on top. Now I'm all for a good dose of fat every now and then but I knew there had a to be a healthier option for this southern classic.
| | |
|