Watch our MUNCHIES correspondent, Peisin, learn how to make biscuits from Cara Nicoletti of the Meat Hook, one of Brooklyn’s best butcher shops. A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we’ve ever tasted north of the Mason-Dixon line. Get the full recipe here.Look out for Cara’s book, Voracious, which will be released next year by Little Brown.
Read Cara’s article on modern butchers here.
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