Jessica Badalana

I mean, this is biscuit energy.

I mean, this is biscuit energy.

I do think there are some things just in terms of technique that will help no matter what the style of biscuit you're making, that will give you sort of good results. And that is to have a sharp cutter. If you're using a round cutter, whatever, it doesn't matter the shape, round cutter, square cutter, but a nice sharp metal cutter.

I do think there are some things just in terms of technique that will help no matter what the style of biscuit you're making, that will give you sort of good results. And that is to have a sharp cutter. If you're using a round cutter, whatever, it doesn't matter the shape, round cutter, square cutter, but a nice sharp metal cutter.

Or if you're cutting them with a knife, I think the same rules apply. You just cut straight down. You know, the temptation when you get to the cutting board after you've cut through the dough is to twist to sort of release the biscuit. And that is what you don't want to do because twisting sort of like seals off the edges of the biscuit dough. So then it's harder for those layers to separate.

Or if you're cutting them with a knife, I think the same rules apply. You just cut straight down. You know, the temptation when you get to the cutting board after you've cut through the dough is to twist to sort of release the biscuit. And that is what you don't want to do because twisting sort of like seals off the edges of the biscuit dough. So then it's harder for those layers to separate.

So cutting straight down and then not messing with it, you're going to get the highest potential rise from the biscuit, no matter what style you're making. Yes.

So cutting straight down and then not messing with it, you're going to get the highest potential rise from the biscuit, no matter what style you're making. Yes.

That's interesting. You know, and they do rise in the oven, but like they're not, you know, miracle workers.

That's interesting. You know, and they do rise in the oven, but like they're not, you know, miracle workers.

Yeah.

Yeah.

Always good questions. Always mediocre answers. No, I'm just kidding. The producer of our podcast, our colleague, Rossi Anastapulo, has been, I mean, she's been haranguing us about sports lately. She and I have had a lot of conversations about college basketball as of late. And I know that Rossi's a huge fan of... the Tar Heels, which doesn't mean anything to me, but means a great deal to her.

Always good questions. Always mediocre answers. No, I'm just kidding. The producer of our podcast, our colleague, Rossi Anastapulo, has been, I mean, she's been haranguing us about sports lately. She and I have had a lot of conversations about college basketball as of late. And I know that Rossi's a huge fan of... the Tar Heels, which doesn't mean anything to me, but means a great deal to her.

And, you know, when we were talking about this biscuit episode, Rossi said, like, I have a story for you that ties in my love of the Tar Heels and your love of biscuits. And so I told her I didn't want to hear the story in advance. I wanted her to come onto the podcast and tell us the story about the strange union between basketball and biscuits. Rossi, you're up.

And, you know, when we were talking about this biscuit episode, Rossi said, like, I have a story for you that ties in my love of the Tar Heels and your love of biscuits. And so I told her I didn't want to hear the story in advance. I wanted her to come onto the podcast and tell us the story about the strange union between basketball and biscuits. Rossi, you're up.

Oh, okay.

Oh, okay.

I mean, listen to that crowd.

I mean, listen to that crowd.