Cream biscuit recipe12/2/2023 ![]() ![]() And then you never have an excuse not to have freshly baked biscuits on the ready. You can bake them still frozen, they’ll just need an extra few minutes in the oven. Go ahead and make them whenever you have time, flash freeze them and store them in a freezer bag for a later day or freeze them right on your buttered or parchment-lined baking sheet so they’re ready to go when you are. But you don’t need to make them at the 11th hour, biscuits freeze excellently unbaked. Sure, I tried a stale one 24 hours later (for research, people, of course) and it wasn’t so bad but I chalk that up to them being extra-awesome from the get-go. Or, uh, a very faint crunch.Īnd here’s the thing with biscuits (and scones, for that matter) - they’re the best when you’ve first baked them. And they remain the richest, lightest biscuits I’ve ever had, with serious plushness within and the faintest crunch at the edges, which sound as you tear one open as if you’d broken a cookie in half but then turned the volume on that sound way down. (That’s so going to be my first album title, I’ve decided.) Three minutes to assemble and twelve minutes to bake. A sifter, a mixing bowl and a puddle of melted butter. These biscuits are of the latter variety but I suspect they will quickly become your one and only biscuit because if you’re anything like me, you’ll wonder where they’ve been your whole life.īecause they’re so easy, it might feel like you are cheating: Five ingredients. And there are biscuits that you bring out in a warmed basket with a cloth napkin draped over them at a dinner party, to sop up a braise or slather with honey-butter. There are biscuits that you serve with chili, with barbecue or alongside some eggs and grits. There are biscuits and there are biscuits. ![]()
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