Food recipes
Biscuit Heaven
Biscuit Heaven Ingredients: wheat flours, bread, unenriched cornstarch salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated cream, fluid, heavy whipping butter, withou...
Biscuit Heaven
Ingredients:
wheat flours, bread, unenriched
cornstarch
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
Directions:
Whisk together the flour, cornstarch, salt, baking powder and sugar.
Stir in heavy cream until a dough forms.
Do not overwork.
Turn the dough out onto a lightly floured work surface and gently pat it into an 8 circle about 3/4 thick.
Use a sharp 2 1/4 biscuit cutter to cut rounds.
Place them on a lightly greased (or parchment-lined) baking sheet.
Brush the biscuits with melted butter if desired.
Place the pan of biscuits in the freezer for 30 minutes.
Preheat the oven to 425 degrees F while the biscuits are chillin.
Bake for 20 minutes until theyre golden brown.
Remove from the oven and serve immediately (uhhh, not a problem).
(Adapted from a recipe on the King Arthur Flour website.)
Ingredients:
wheat flours, bread, unenriched
cornstarch
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
Directions:
Whisk together the flour, cornstarch, salt, baking powder and sugar.
Stir in heavy cream until a dough forms.
Do not overwork.
Turn the dough out onto a lightly floured work surface and gently pat it into an 8 circle about 3/4 thick.
Use a sharp 2 1/4 biscuit cutter to cut rounds.
Place them on a lightly greased (or parchment-lined) baking sheet.
Brush the biscuits with melted butter if desired.
Place the pan of biscuits in the freezer for 30 minutes.
Preheat the oven to 425 degrees F while the biscuits are chillin.
Bake for 20 minutes until theyre golden brown.
Remove from the oven and serve immediately (uhhh, not a problem).
(Adapted from a recipe on the King Arthur Flour website.)