Why it matters: Cookies are all about texture, so once you nail the right one, you’ll be ready to whip up batches of buttery-tender cookies with confidence all throughout the holiday season—and beyond.
Butter’s the reason...biscuits are golden and crisp on the outside and fluffy on the inside.
How it works: The milk solids in butter contain sugars that caramelize in a hot oven, leading to that deep golden biscuit top and bottom. Also, the cold butter forms large flakes in dough, creating clusters of steam that lead to the pull-apart quality of biscuits.
Why it matters: If you’re from the South, you would never think to ask why biscuits matter. If you’re not from the South, trust that perfecting the biscuit is a worthwhile life goal, and will enhance every breakfast here on out. Change up your Sunday menu and introduce your brunch gang to these BLT Biscuit Sliders.
Butter’s the reason...sauces are smooth.
How it works: When you whisk flour into melted butter for a roux (the basis of many sauces), the butterfat coats the particles of flour, separating them and making them less likely to form lumps once milk, wine or another liquid is added.
Why it matters: Sauces are meant to enhance every dish, and lumps ruin that magic trick—whether you’re attempting béchamel, gravy, beurre blanc, or any other sauce.
So, don't forget to stock your fridge with your favorite brand of butter and get re-inspired with your favorite breakfast, lunch, and even dinner recipes.
