What makes our biscuits so damn good?
There’s something both magical and nostalgic about biting into a perfectly warm, flaky biscuit, fresh from the oven of your favorite Restaurant. But what if you could recreate that magic in your own kitchen?
The Daily Meal spoke with Hannah McClain, Biscuit Belly’s Director of Culinary Training & Operations, to get her tips and tricks on our scratch-made biscuit making process. Check out Hannah’s recent interview below to learn how to everyone at the table with your homemade biscuits: Why Restaurant Biscuits Taste Better Than What You Make At Home.
If you try any of Hannah’s tips and tricks, let us know how they worked for you by posting and tagging our Facebook or Instagram account @biscuitbellybiscuits. We’d love to hear about your biscuit-baking adventures, happy baking!
