Give your biscuits a name and tell us about your recipe.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Usually I stick to the script until I’ve got it down. In this case, I found a homemade goldfish crackers recipe, but I only had a small amount of almond flour in the house so supplemented the rest with cornmeal. I didn’t have a fish shaped cookie cutter either so I used a cat one that gets used to make dog biscuits. The dog approved! I have to say that I’m glad we ate a lot of these the day I made them because with all the rain and humidity we’ve been getting, these lost their crunch pretty quick. Or maybe I should’ve baked them longer…either way, they had a nice flavor.
Tell us about how you added a Wisconsin twist to your creation.
Fresh grated sharp cheddar from Wisconsin Dairy State Cheese Company in Rudolph, acquired the last time we traveled “up nort’.”
How did you do?