Eau Claire, WI
Give your biscuits a name and tell us about your recipe.
Belgian Spice Crackers. I used a published recipe, but did not use turbinado sugar. Instead, I used a combination of brown and white sugar. The crackers still had a crisp break. The taste is good and the house smells like cinnamon.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
For the most part, I stayed on task following the recipe, with the exception of the sugar. I want to make sure to use recipes where I have the ingredients in my pantry.
Tell us about how you added a Wisconsin twist to your creation.
Penzeys spices, Weyauwega butter. . . nothing too out of the ordinary.
How did you do?