In celebration of National Biscuit Month, the bakers talk all things biscuit with Carrie Morey of Callie’s Hot Little Biscuit. Her biscuits are so iconic, even Oprah is a fan! Carrie offers an inside look at the rise of her biscuit empire, how to get your kids involved in the kitchen, and all of the fun ways she keeps the biscuit formula fresh. Plus, get the scoop on our viral Jam and Brioche Tart and some of the baking bloggers you should be following on Instagram. And hot button subject: is it ever okay to eat just the frosting from a cake? Quote: “Make biscuits by hand, use the right ingredients, like White Lily Flour, and put a lot of love into it. That’s my top three ways to make a better biscuit.”  A special thank-you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Carrie Morey’s Classic Buttermilk Biscuits with White Lily FlourBrian Hart Hoffman’s Buttermilk Biscuits with White Lily FlourTraditional English Scones by Lisa Heathcote of Downton AbbeySpecial links from this episode:White Lily Biscuit MonthOur new cookbook The Cookie CollectionBake from Scratch - September/October IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Carrie on Instagram: @calliesbiscuitsFollow Callie’s Hot Little Biscuit: @callieshotlittlebiscuit 

Ver todos los episodios