{"id":406,"date":"2019-12-04T07:52:49","date_gmt":"2019-12-04T07:52:49","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/eit-project-f19-val\/?p=406"},"modified":"2019-12-12T09:24:29","modified_gmt":"2019-12-12T09:24:29","slug":"biscuit","status":"publish","type":"post","link":"https:\/\/wordpress.evergreen.edu\/eit-project-f19-val\/biscuit\/","title":{"rendered":"Bisket"},"content":{"rendered":"\n

The final recipe I made was a family recipe for Bisket, which is a coffee bread. I chose to make the whole batch, which makes a lot of dough! This way I could also make cinnamon rolls too. Still thinking to myself, I probably could have gotten away with using the usual half batch for this.<\/p>\n\n\n\n

\n
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/path><\/g><\/g><\/g><\/svg><\/div>
View this post on Instagram<\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div><\/a>

First step in making bisket, scald the milk. #milk #scald #scaldingmilk #bread #homemade #freshbread #bisket<\/a><\/p>

A post shared by Valerie Dingman<\/a> (@vdingman) on