Biscuit dressing is great, but "leftover biscuits" don't exist in the test kitchen. Solution? Shrink 'em!
Photo team test cook Dan Cellucci and test kitchen intern Alex Zuercher pinch off small pieces of drop biscuit dough while making miniature biscuits (in order to maximize browned surface area) during a photo shoot for an upcoming Cook’s Country recipe for biscuit dressing.
(In the mood for bigger biscuits? Check out our recipe for Cat Head Biscuits here.)
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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