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Article: Baking powder biscuits a flaky favorite
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 20, 1999
- Author:
CopyrightCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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In the dough renaissance, we've been through muffins, plain yeast
breads and bread made with natural yeast starters. But just when it
seems as if bread making couldn't become more complicated, bakers are
rediscovering the simplicity of baking powder biscuits.
At last spring's National Restaurant Show in Chicago, White Lily
Flour, the brand Southerners swear by, drew the greatest lines with
its samples of hot baking powder biscuits. Natural food stores are
adding baking powder biscuits to their bread lines. And, if my corner
bakery is any indication, the trend is hitting the neighborhoods.
And no wonder. A good biscuit is delightful. It is slightly crisp
on the outside and flaky and ...