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-1

I have baked and cooked plenty of times with ghee, and I have made dozens of biscuits. Nothing wrong with it. Biscuits have the best flavor with ghee.


2

Acids, such as cream of tartar, can interfere with the formation of crystals by inverting sugars. Without it, you need to be more careful/lucky... To quote Cooks Illustrated [It's for simple syrup but point still holds]: Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water... To find a ...


3

I had the same problem by using margarine instead of butter, thought it would be ok because it said it was used for baking on the package, but mine was so soft and looked up receipes where you had to refrigerate the dough so I just put in the freezer for a few mins, got a little stiff and was able to make some crooked Christmas trees into fall leaves.. happy ...


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