Does it taste good?

Yes. I chose to make biscuits because cause they are a good neutral product that lets me judge the performanceormance and flavour of the cricket flour against plain wheat flour. Also,o you can call them “criscuits” “criscuits”, which is awesome. Cricket flour (premixed with wheat flour) can be used cup for cup to replace all-purpose flour. If you are using concentrated cricket powder, substitute it for 10 to 15 percent of the total flour by weight.

DIFFICULTY

TIME: 35 minutes MAKES: 20 biscuits

INGREDIENTS

DOUGH • 5 cups cricket flour, plus

more as needed • 2 tbsp kosher salt • 2 tbsp sugar • 1 tbsp baking powder • 1 tbsp baking soda • 1,25 cups cold lard • 1,5 cups buttermilk

EGG WASH • 2 extra-large eggs • 2 tbsp sugar

DIRECTIONS

Preheat the oven to 190 degrees. Line a baking sheet with baking paper.

To make the dough: in a big bowl, mix the first five

ingredients well. Start tearing off chunks of lard and massage them into the flour; you want the flour to become sandy, with small chunks of lard. Pour in the buttermilk and gently massage the dough until it’s just formed. It should be lumpy.

Flour a table and turn the dough out on to it. Flour the top of the dough and roll it out to 3 cm thick. Cut out the biscuits with an 8-cm cutter and place them on the prepared baking sheet so they’re almost touching.

To make the egg wash: in a small bowl, whisk the eggs and sugar. Brush all the biscuits with the wash.

Bake for 20 to 22 minutes, or until the biscuits are browned and puffy. You may need to cut them apart when they cool, but that’s totally okay. Let cool right on the sheet on a wire rack.