I watched the video three times, noting a few differences in the video and the written recipe. I tried this recipe twice and both times the biscuits didn't rise at all. chill time), and I'm freezing the other half, so we'll see how they do later on. ![]() I baked some immediately (after the 15 min. ![]() I just flattened into a 1" thick sheet (3/4" is too thin), and then cut into squares. Also, I wouldn't use a round cutter, because in mushing together the scraps and re-rolling, you just lose all the lamination and the dough isn't that sticky anyway. Not as delicate as I would have liked, but that could be because it's my first time making biscuits and I think I overcooked them a bit.Īlso, I very briefly blitzed my butter in with a food processor, and if you don't have a pastry cutter it's definitely a better option than 2 knives, you just have to be careful not to over-do it. I cooked mine 19 minutes and they were just a bit over-crisp. These worked out pretty well, but I agree with the other reviewers about the shorter cooking time. Top biscuits with Honey Butter and sprinkle with sea salt serve warm or at room temperature. sea salt in a medium bowl until well combined. Step 4īake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes. Gather scraps and repeat patting and cutting (you should have 14). Cut out rounds with 2 1/2" cutter transfer to a parchment-lined rimmed baking sheet. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking. Turn 90º and fold sides again, forming a small square. ![]() On a lightly floured surface, press into an 8" square. Stir in buttermilk until a shaggy dough forms. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Position rack in middle of oven and preheat to 425☏.
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