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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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When deciding what to cook for Jamie he gave us the following brief… “I love a good hot and cold combo, whisky is my favourite and salted caramel always catches my eye on a menu”. So this is what we came up with. Good right?

Also… hang on until the end when Barry and Mike reveal what Jamie is REALLY like!

Get the full recipe at http://sortedfood.com/stickytoffeeandwhiskey

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