Food recipes
Master Recipe for Biscuits and Scones
Master Recipe for Biscuits and Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt cream, fluid, hea...
Master Recipe for Biscuits and Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
butter, without salt
Directions:
Heat oven to 350 degrees.
Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Toss dry ingredients together in a large bowl.
Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
Make a well in the center of the bowl and pour in cream.
Mix ingredients together by hand until a shaggy dough is formed.
(The mixture may seem drier than typical biscuit dough.)
Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
Pat dough into a 3/4- to 1-inch-thick rough rectangle shape.
Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly.
Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares.
Place them on the baking sheet, spaced out.
Brush tops with melted butter.
Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through.
Let cool slightly on the baking sheet.
Serve warm or at room temperature.
Eat within 24 hours.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
butter, without salt
Directions:
Heat oven to 350 degrees.
Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Toss dry ingredients together in a large bowl.
Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
Make a well in the center of the bowl and pour in cream.
Mix ingredients together by hand until a shaggy dough is formed.
(The mixture may seem drier than typical biscuit dough.)
Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
Pat dough into a 3/4- to 1-inch-thick rough rectangle shape.
Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly.
Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares.
Place them on the baking sheet, spaced out.
Brush tops with melted butter.
Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through.
Let cool slightly on the baking sheet.
Serve warm or at room temperature.
Eat within 24 hours.