The secret of baking good biscuit is to have the dough as soft as one can handle it, but not to handle it a bit more than is necessary after the wetting has been added to the flour, and to bake it in a quick oven. Cookery experts have experimented with every possible variation of...
The key is moving quickly because we don’t want the butter to melt! Shape the dough into a 1 ½” tall round. Cut the biscuits.Use a biscuit cutter for this step. My 1 ½” biscuit cutter is my favorite for this, but you can make smaller biscuits, too. ...
What I love about this sourdough discard recipe, is that you don’t need a rolling pin or biscuit cutters to make it; a simple measuring scoop is used to “drop” the dough onto a parchment-lined baking sheet and off to the oven they go (PS: this drop technique creates those gorgeous...
Find out how to make biscotti with this delicious step-by-step biscotti recipe from Great British Chefs.
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Posts about HOW TO MAKE written by Sharon Lee Davies-Tight, I Am An Evolutionary - author, artist, animal-free chef, activist, photographer
How to Store Biscuit Dough You can keep unbaked biscuit/cookie dough in your fridge for up to 3 days before baking or freeze for a month. Tightly wrap the dough in clingfilm when storing in these conditions. Step 4 Step 4 - When it’s time to make your gingerbread biscuits if frozen...
In one bowl, shred a standard baked potato (it can even be microwaved) using a box grater. In another bowl, make your biscuit dough, cutting cold butter into the dry ingredients with knives or a pastry blender to keep the biscuits light. Fold in the shredded potato, along with all of...
I combined the two and let sit for 5 minutes before mixing into the dough. I did *not* substitute the dairy butter in this batch because I wanted a direct comparison against the control batch and because this post is all about buttermilk. Check out mybiscuit comparison with butter vs. sho...
If you are learning how to make a biscuit mix recipe, it can conveniently be turned into many easy recipes. We have come a long way since the first known biscuit mix was created in the early 1900’s. As the story goes, a chef on a train made his original version and kept on ice ...