Does shortening and lard affect baked goods differently? Why does my biscuit recipe call for both?
I’ve always been under the impression that both are interchangeable. With that biscuit thread resurfacing recently, I’ve been inspired to find my inner Paula Deen and make an authentic southern biscuit. Even had a whole box of White Lily flour shipped to me and have found a source for real Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude