From Season 6
No-fuss drop biscuits and an unconventional baking method are the keys to a speedy, intensely flavored summer cobbler.
Few things are better than a summer fruit pie, but that takes time and skill. We wanted an easy recipe with a short list of ingredients that would produce an extra-flaky crust.
Some models cost almost $300, while others are sold for relatively small change. Do the big bucks guarantee a better machine? And what about all those attachments?
What’s the difference between short and flaky dough and what’s the secret to making a flaky crust?