I came upon a frying tip: instead of ordinary flour as breading for fried/sauteed foods, use biscuit mix (as in scone if you aren’t in North America).
Because it contains shortening/oil and baking soda, it produces crisper, browner crust.
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Does anybody know why the current Betty Crocker Bisquick recipe for (strawberry) shortcake calls for 2% milk? Can it make a discernable difference ?
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Regular milk is under 4% fat. IMO it would be better with whole milk.
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