Monthly Archives: January 2013

The Farmstead Kitchen – Baking Powder Biscuits and the “Pat-in-Pan” pie crust

Baking Powder Biscuits These biscuits are possibly the best platform upon which to eat a fried duck egg. Pictured is  “biscuits with deluxe gravy”, and a new version of our house classic biscuits, a parsley lard version.  We’d saved parsley last year in the freezer, pureed like basil for pesto, but frozen in a base of our organic lard.  The […]

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