Recently (within the last year) I was listening to NPR on my way home from work and heard an interesting tip for improving biscuits. Since I only heard a portion of the program, I have no way to know who was being interviewed nor am I sure which NPR program I was listening to (All Things Considered?). So, I'm posting here to see if anyone has tried this or has any thoughts to share. I've always been told to cut all the fat into the dry ingredients until it resembles coarse crumbs and have recently been using my food processor for this. This tipster recommended dividing the fat equally and pulverizing half of it with the dry ingredients so that every piece is coated. Then pulse the remaining fat to achieve coarse crumbs. Does anyone have experience with this? Any thoughts on whether it will produce a better biscuit?

• Reply