These old-fashioned biscuits, Gibson writes in the book, used to be called “Bride’s Biscuits” — OK, yes, in a rather sexist way — because it was thought that not even just-married women new to cooking could screw them up.
That’s because these biscuits have not only baking powder and baking soda in them, but active dry yeast, as well. With three leaveners, it’s nearly guaranteed these puppies will indeed rise.
2020 may very well be most remembered for the pandemic, but perhaps also for the Year of the Goat.
Maybe it was the early run on traditional baking and dairy supplies in March and April. Or maybe it’s the fact that with nowhere to go, people branched out in their tastes, longing for a taste of something new to combat the doldrums.
Whatever the case, the country’s two leading goat dairies are reporting a rise in sales. In fact, Meyenberg, the top producer of goat milk that sources from more than two dozen West Coast Dairies, saw its goat butter sales spike by 50 percent from last year. Its sales powdered goat milk also grew by 67 percent this year. Sonoma County’s Redwood Hill Farm also saw increases in sales of its goat yogurt and kefir.
I readily jumped on the goat milk bandwagon when Meyenberg and Redwood Hill Farms sent me some product samples to try.