Biscuits are always best when they're rewarmed before serving. Store any leftover biscuits, well wrapped, at room temperature for several days. It’s definitely good enough for things like biscuits, marginally good for finer. The result will be 1 1/2 teaspoons of a baking powder equivalent. Say, two half teaspoons cream of tartar and one half teaspoon baking soda as an example. Remove them from the oven, and serve warm. Creating your own baking powder is as easy as mixing two parts cream of tartar with one part baking soda. Brush the biscuits with milk, to enhance browning.īake the biscuits for 15 to 20 minutes, until they're lightly browned. Place the biscuits bottom side up on your prepared baking sheet turning them over like this yields biscuits with nice, smooth tops. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.Ĭut the dough into circles with a biscuit cutter for traditional round biscuits a 2 3/8" cutter makes nice-sized biscuits. Pat it into a rough rectangle about 3/4" thick. Place the dough on a lightly floured work surface. If the mixture seems dry and won't come together, don't keep working it drizzle in enough milk - up to an additional 2 tablespoons (28g) to make it cohesive. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. Drizzle the smaller amount of milk evenly over the flour mixture.
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