![]() ![]() Serving Size:Makes 12-15 biscuits Prep Time:10-15 mins Cooking Time: 14 mins IngredientsĢ¼ cups all-purpose flour, plus more for rolling outġ½ cups grated Parmesan cheese (optional)ģ tablespoons very cold unsalted butter + 2 tablespoons melted butter to finishģ tablespoons whole milk, plus more if needed Salt can take biscuits to the next level! #ItsBiscuitTime Sometimes I get in flavor moods and use flavored salts, like Alaska Pure Sea Salt’s Vanilla Bean Salt or Smoked Alder Salt. ![]() With these biscuits, you don’t need Maldon, you can use regular Kosher salt. It sits on my countertop by the stove for easy reach when I finish dishes before putting them on the table. Maldon salt is a flake salt I use regularly. I like the pop of salty flavor the Parmesan adds to the biscuits, but no need to use it if you want to make a straight up plain biscuit. ![]() In this recipe, adding grated (not store-bought shredded) Parmesan is optional. They’re easy to make for any level of cook, because they don’t require folding or a biscuit cutter. Biscuits need the full fat to rise tall and be tender on the inside.Įver since, these biscuits have been my regular go-to. Most people don’t realize when buying buttermilk at the store, it’s almost always low-fat, which is not a great biscuit’s best friend. Turns out, whole Greek yogurt is an excellent substitute. I first made these biscuits about 10 years ago after being frustrated by not being able to find full fat buttermilk in the grocery store. No Need for Buttermilk for These Biscuits. ![]()
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