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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.
Look out for Cara’s book, Voracious, which will be released next year by Little Brown.
More on MUNCHIES: What Happens to Our Meat When Butchering Stops Being Cool? http://bit.ly/1xqB2I7
Get the full recipe on MUNCHIES now: http://bit.ly/1nOx4Ji
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