TASTE OF THE SOUTH 8
Picking
Your Pan
GLASS Glass pans conduct
heat evenly, giving your
piecrusts and cake batters
the most thorough bake.
While other materials bake
by conduction only, glass
bakes by both conduction
and radiant heat energy.
With a clear material, you
can take a quick peek to see
how brown the bottom of
your baked good is getting,
indicating doneness.
CERAMIC Ceramic
pans are usually the most
decorative (perfect for
taking from oven to table)
and also conduct heat evenly.
They work well for both pies
and cakes and stay warm for
longer outside of the oven.
METAL Metal pans brown
crusts and batters more
quickly because they become
hotter in the oven, making
them ideal for crusty pound
cakes. When choosing a
metal pan, go with a lighter
aluminum one with a
dull finish that is heavier
in weight and thickness.
Dark or shiny pans absorb
more heat and can quickly
overcook your food.
Our step-by-step guide to
baking the best biscuits.
Stir dry ingredients
together, and cut the butter
into the flour mixture until
pieces are the size of peas.
The larger pieces of butter
create a flakier biscuit.Stir in liquid until just
combined. Turn out
dough onto a heavily
floured surface and
gently pat or roll into
a rectangle.Cut and stack the dough
up to 4 times for flaky,
layered biscuits. This
process creates the
biscuits’ distinct layers.Cut biscuits with a
downward motion, and
don’t twist the cutter.
Twisting the cutter
compresses the layers.1
3
2
4
BETTER BISCUITS