Enjoy every sandwich blogspot3/28/2024 ![]() ![]() In a small dish, beat together the egg and 1 tablespoon buttermilk.Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching. If necessary, collect and patch out the scraps to cut out more biscuits. Use a floured round cutter (use anything you can find) to cut out about 20 biscuits.(I also sprayed the paper with cooking spray). Line a baking sheet with parchment paper. Cover the bowl and refrigerate for at least 30 minutes or up to overnight. If it is too dry, add more buttermilk just 1 tablespoon at a time, mixing after each addition, until it reaches the right consistency. Stir in 1 1/2 cups buttermilk until the dough comes together in a sticky mass. Stir in the beaten eggs with a wood spoon until combined.(<< tips regarding cutting butter at the end of this recipe!). Add the butter by using a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. In a large bowl, whisk together the flour, baking powder, and baking soda.
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