Local restaurant make our dreams come true with their hot and fluffy biscuits!
The smell of homemade biscuits and butter filled the air in the QC@3 kitchen and they tasted even better. Chris Rogienski and Trey Asphall with Haberdish joined us in the kitchen to show us how to make these delicious breakfast items.
Here’s the recipe so that you can try it at home.
Yeild size 12-14 biscuits
28oz Lilly White Self Rising Flour
8oz Chilled Butter
8oz Chilled Lard
1.5 tsp Baking Soda
16 oz Buttermilk Chilled
2 egg yolks ( to brush on for egg wash)
You’ll have to go to Haberdish to try the sweet tea butter!