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The Science of Biscuits
Thank you so much for the "hard" work! My kids and I have been using the final recipe (milk as the liquid) for months now. Needless to say, we are a biscuit family!We have recently encountered an issue, though. We are getting a coppery tang out of the biscuits. Have you ever encountered this? We are using Calumet double acting baking powder and we think that might be the cause. do you have any thoughts on this?
Sizzling cinnamon rolls
Molten Chocolate Frappuccino Recipe
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