Comments on: The Biscuit Cutter: Twist the Cutter or Just Press Down?

By: Peter L.

Peter L. — Wed, 08 Sep 2010 04:50:39 +0000

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By: melanie solomon

melanie solomon — Mon, 15 Feb 2010 19:29:20 +0000

that pastry blender is a key part of the biscuit mastery. I have the same one.. also cut the butter into the dry ingredients until it is the size of small peas.. or so my grandma would tell me.. then add the milk/buttermilk to make the dough sticky.. less flour when working the dough will make for a fluffier flakier biscuit.. grandma made biscuits every day for 53 years of marriage and she was a pro. she also preheated the oven with her biscuit pan containing a stick of butter. the real kind.. full fat.. home made .. yummy.. she would dip the dough circles in the butter and then place in the pan.. oh my!! they were always wonderful. … think i may make some tonight with chicken and dumplings.. thanks eric for the biscuit podcasts..

By: Pat Murphy

Pat Murphy — Mon, 15 Feb 2010 03:41:16 +0000

whoops – forgot the link – http://www.canningpantry.com/grip-ez-pastry-blender.html

By: Pat Murphy

Pat Murphy — Mon, 15 Feb 2010 03:38:55 +0000

Eric get yourself a pastry blender – just like Grandma used – you can also use 2 knives, but I have found the pastry blender works better. You don’t need another food processor, use your muscles! You don’t need to spend fortune on one either – I paid less than $5.00 here in Boston a few years ago and it is still going strong.
Here’s a website ( I have no affiliation) that shows what I’m talking about.
I just found your website a few weeks ago while searching for info on the ABin 5 bread – I love your site (the bread not so much)!