David Tamarkin

So any good brand of American style butter, I think, works. And then she asked a very good question about how to incorporate the butter, which there are many, many methods. You can do it with your hands. You can do it with the pastry cutter. I really like grating. Have you ever tried that?

So any good brand of American style butter, I think, works. And then she asked a very good question about how to incorporate the butter, which there are many, many methods. You can do it with your hands. You can do it with the pastry cutter. I really like grating. Have you ever tried that?

Again, talk about big biscuit questions.

Again, talk about big biscuit questions.

Yeah. Oh, yeah. But yeah, I feel like we're covering all the big questions. What kind of flour? What kind of butter? And how do I get them high? I think that's what people really want to know.

Yeah. Oh, yeah. But yeah, I feel like we're covering all the big questions. What kind of flour? What kind of butter? And how do I get them high? I think that's what people really want to know.

Yeah, absolutely. And you know, the other tip I would give this caller and everybody is something that I learned from our baking school. And it's one of the best things I've ever learned from our baking school. Very eye opening, which is that a biscuit is only going to rise half of its height in the oven. So you want to make your biscuits tall before they go into the oven.

Yeah, absolutely. And you know, the other tip I would give this caller and everybody is something that I learned from our baking school. And it's one of the best things I've ever learned from our baking school. Very eye opening, which is that a biscuit is only going to rise half of its height in the oven. So you want to make your biscuits tall before they go into the oven.

You want to make sure that when the biscuits are in dough form, that they're tall at that point because they're not going to rise that much when they go into the oven. I mean, I think we all have this expectation that biscuits are going to rise higher than they actually do.

You want to make sure that when the biscuits are in dough form, that they're tall at that point because they're not going to rise that much when they go into the oven. I mean, I think we all have this expectation that biscuits are going to rise higher than they actually do.

You're like, why did my biscuits come out so thin? Because we put them in thin, baby. Yeah. I don't think there's much risk in making your biscuits higher than the recipe calls for. You will, of course, yield less individual biscuits and you may need to increase the time they bake a little bit. But you can mess with that if you want, if you're not happy with the height, you know.

You're like, why did my biscuits come out so thin? Because we put them in thin, baby. Yeah. I don't think there's much risk in making your biscuits higher than the recipe calls for. You will, of course, yield less individual biscuits and you may need to increase the time they bake a little bit. But you can mess with that if you want, if you're not happy with the height, you know.

These are great questions.

These are great questions.

It's the one thing that would get me to a basketball game.

It's the one thing that would get me to a basketball game.

And if you get 100 points, the fans get biscuits. Never have I seen happier people.

And if you get 100 points, the fans get biscuits. Never have I seen happier people.

Mic drop.

Mic drop.