I like to serve to serve these with honey butter made with Aleppo pepper. Using a spatula scoop blobs onto the sheet pan, leaving about 2" between the biscuits and from the sides of the pan.īake for 12-15 minutes (ovens vary a bit), until golden brown on top. The idea is to minimize gluten activation so you end up with a more tender rather than chewy biscuit. Mix until just incorporated, but don't over mix. Mix the remaining ingredients together and add them to each bowl. In this case just measure out a cup :)ĭrizzle the butter over the flour and mix gently with a spatula. If you really want to save time and make biscuits often I recommend having self-rising flour on hand. Sift together the dry ingredients in a large bowl. Grease a half sheet pan with butter or cooking spray. Great for baking AND cooking.Preheat your oven to 400☏, or 375☏ if you have a convection oven, and position a rack in the middle. These are so versatile and used daily in our kitchen.
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