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Question about using fancy flour in my grandma's biscuit recipe
I tried making her biscuits last month with some expensive imported Italian 00 flour, thinking it would make them even better. It cost me about $15 for the bag and the dough just turned into a sticky mess that wouldn't hold shape. I wasted the whole batch and had to throw it out, which felt awful. Has anyone else had a family recipe that just doesn't work with modern fancy ingredients?
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bennett.vera1mo ago
But what if the recipe itself needs updating for better ingredients? My great aunt's pie crust was always tough until I switched to a higher quality fat and flour, it just took some practice to get the liquid amounts right. Sometimes old recipes were built around the inconsistent stuff they had back then.
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milessmith1mo ago
Expensive wallpaper paste" is exactly right. In my experience, trying to upgrade a classic recipe with fancy flour is like putting racing tires on a tractor, it just makes a mess. Sometimes the old way works because it was made for what was on the shelf.
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