![]() Read the recipe directions carefully – I’ve changed the rolling process to make these buttermilk biscuits nice and flaky! Read the beginning of this post too where I discussed re-rolling the dough scraps.Step 7. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through. This is especially important if your house/kitchen is warm and humid. Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. Re-roll the dough as needed, there should be about 12 biscuits. Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching. Then flatten into a rectangle until the dough is about a ½-¾ inch thick. Fold the rectangle into 3rds and turn the dough a half turn. ![]() Turn the dough out onto a floured surface and pat into a rectangle. Stir in the buttermilk and mix until just combined. Add the cubed, cold butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs. Whisk together the dry ingredients in a large bowl. Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone baking mat. How to Make Gluten Free Buttermilk Biscuits
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