Ina’s Buttermilk Cheddar Biscuits

[cwcdesign]

Growing up by the ocean we always used iodized salt because it was supposed less prone to absorb moisture.

I always use kosher salt and if a recipe just says a teaspoon of salt it use a teaspoon rather than increasing it. It works just find

[aaronatthedoublef]

I used to use table salt. Then I worked for a pastry chef who only used Morton's kosher salt. She is a phenomenal pastry chef so I started using Morton's kosher salt as well. And it is different from other brands.

I asked my wife to pickup some kosher salt and she came home with coarse sale' de mer... It is this super coarse French sea salt and makes kosher salt look like table salt.

Every once in a while I will taste a salty bit in something I make but I find if I mix the salt in well this doesn't happen.

I want to make biscuits for Thanksgiving... Maybe I'll try the cheddar ones.

[Author]

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