"Super light and fluffy, best biscuits, EVER! I was out of butter so I used all lard in mine, no shortening.
To avoid the tougher biscuits that happen when you gather the scraps together, I just pat the dough into a square and cut square biscuits."

"When I added the lemon juice, it produced exactly what I suspected it would, a large batch of curdled cream. Not that velvety, smooth, decadent texture I think of when I think of panna cotta. Next time, I will reduce the sugar, leave out the lemon juice, scrape a vanilla bean, remove the lemon zest with a vegetable peeler, and strain before plac""

"I have a feeling the difference in baking time is more related to the gauge of our pans than to the recipe. I have heavy, professional weight aluminum baking sheets and I gave it an EXTRA 20 minutes with the top pan on before I cranked the heat up on my oven and took the top pan off. This is, however what they talk about when a recipe says, "act""

"Oh my word! Light, tender, moist...then you hit a pocket of tangy raspberry and a pop of juicy, sweet blueberry...mmmm, best muffins, EVER.
I used 1/2 AP flour and 1/2 whole wheat pastry flour and replaced 1/2 the melted butter with applesauce to make them a bit healthier, but the results were mind-blowing!
Be sure to barely combine the wet/dry ""

"Great place to start; of course, you should season to taste. I always add several cloves of minced garlic (I typically up the garlic even if a recipe already calls for it) and herbs; rosemary, thyme and sage are a fave. Tonight I added some leftover steamed carrots that I finely chopped; other times I have added sauteed mushrooms.
A nice, high p"