Part of Cold Butter
Biscuits
Cold Butter, Quick Hands. Biscuits rise from cold butter and baking powder, not yeast. No rise to wait on, no starter to feed.
Bread Moves shelf
Cold Butter Cold butter, quick hands. Three ways to get it right.
Biscuits, cornbread, and scones built around cold fat, light hands, and a hot bake.
Part of Cold Butter
Cornbread
Same Butter, Different Grain. Cornbread uses the same cold-butter technique as any biscuit, just with cornmeal doing half the work and a hot skillet finishing the crust.
Part of Cold Butter
Scones
The Same Trick, Dressed Up. Scones use the exact same cold-butter method as any biscuit, just shaped into wedges and finished sweeter.
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Book links, sample pages, bake notes, corrections, and new release notices go to the list first.