![]() Use a 2-to-3-inch biscuit cutter to cut the dough into rounds. Cut out the biscuits: Pat the dough out to about 3/4-inch thick. This is not only giving you a nicer dough to work with, but also adding some layers into your biscuits.Ĥ. ![]() Knead: Turn the dough out on a lightly floured surface and knead the dough, folding it over on itself 5 or 6 times until the dough comes together, adding more flour if necessary. Try not to over-mix, you just want to get to the point where no dry flour remains at the bottom of the bowl.ģ. Stir in the cream: Switch to a wooden spoon or silicone spatula and stir in the cream until a shaggy dough forms. Mix the dry ingredients: In a large bowl, combine flour, baking powder, and salt. Salted or unsalted butter will work fine here.ġ. Melted butter: The biscuits are brushed lightly with melted butter before baking to help a bit with browning and then again after they come out of the oven so you get plenty of buttery flavor. ![]() Check out my post What to Do With Leftover Heavy Cream for storage tips and recipe ideas for the leftovers.
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