![]() You want to handle the dough as little as possible. Just pour the dough onto a lightly floured surface or one of these pastry mats. The dough will be pretty wet and sticky at this point. When the butter is in the oven will melt, and the water in the butter will turn to steam pushing apart the layers of flour. Stir in the cold buttermilk and vanilla until a rough shaggy dough forms.īAKING 101: COLD butter and cold buttermilk is key to flaky biscuits! You want the butter to stay as cold as possible, and in visible solid pieces. At this point, go ahead and stir in the blueberries and zest in until they’re evenly mixed in. The mixture should be crumbly and there should still be visible pieces of butter. You want to cut the butter in, either using your fingertips or a pastry cutter, until the butter pieces are about pea-sized. Start by tossing the butter in the flour until it’s coated. Whisk dry ingredients together and set aside. Whisk together the flour, baking powder, baking soda, sugar and a little bit of salt. How to make these biscuits Making The Biscuit Dough If you use frozen, do not thaw them first.
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