FYI - the note at the bottom of the pdf mentions that a 1:1 Greek yogurt to water ratio can be used as a buttermilk substitute whereas the recipe text indicates (roughly) a 2:3 ratio. I assume the latter is correct..? A good tip either way!
You recommend Central Milling ABC+, "not bread flour". ABC+ is bread flour. It's their organic malted high protein white flour. Their excellent AP flour is called Beehive. Is that what you mean?
Also: to be clear, I said don't use "another bread flour," not that ABC+ isn't labeled as one. CM also has a high protein bread flour which is comparable to KA's bread (if a little higher in protein). All of this is why I think flour labeling in the US is terrible.
Huh, you're right. KA Organic AP is 11.7%, ABC+ is 11.5%, and Beehive is 10.5%.
(KA Organic Bread Flour is 12.7%, CM High Mountain is 13.5%.) And you're also right, I misquoted you.
I use ABC+ in formulas that specify bread flour, but since I mostly bake with home milled whole grains, I don't use it that much. Now I'm curious to try it in cookies.
Melisa - I'm not sure why you'd want to do it that way. do you mean crammed together on one? You definitely don't want to have them touching one another, you'll miss out on the layers and crunchy edges.
Yeah, people use the cold biscuits in preheated skillet to promote rise. I think Stella Parks usually calls for them packed tightly on an unheated skillet to help them rise ("biscuits love to snuggle"). All the different biscuit schools of thought would give me anxiety if it weren't for the fact that the worst biscuits are usually still great!
nice! I need to try the lamination tricks will on other pastries :D (I am not a 'biscuit' fan, and in my mind biscuits are sweet crunchy things you eat as a snack with or without dunking in tea/coffee 🤣)
Could the cut biscuits be refrigerated overnight before baking the next day? Freezing seems excessive but not sure what effect the prolonged fridging could have on the dough. I'm a big fan of prepping doughs the night before baking the next morning
Just made these, and they look fantastic! A couple of things... did you use unsalted butter? I used the salted sticks that were in my freezer, but they are the base of the birthday strawberry shortcake, so a little extra salt will likely go unnoticed.🍓 In the written directions, they go on the rack prior to buttering. I am too messy for that, and bushed them in the pan as you did in your video. Thanks for the amazing recipe and technique! 🙏🏻
Jan - good catches. I fixed the butter in the ingredient list, it should have read unsalted (though I think you are correct in that the extra salt won't really hurt if you use salted).
They were loved by all!! As in, “Whoa! These biscuits!!” ♥️ And, now I know that 2 cubes of Costco’s pastured butter is 1 gram of salt. Pretty easy to work with that... thanks again!
I make these with acid whey from yogurt, just left it out of the recipe
Two questions: Can buttermilk powder/water be sub'd for buttermilk? Where do I get those awesome metal mise cups?
One: Maybe? Who knows! I don't use it. Two: Restaurant supply stores!
Truly, your biscuit recipe is the GOAT. Love the new technique.
Will take any excuse to make this recipe! If nothing else, all that butter keeps the dairy farmers in business.
FYI - the note at the bottom of the pdf mentions that a 1:1 Greek yogurt to water ratio can be used as a buttermilk substitute whereas the recipe text indicates (roughly) a 2:3 ratio. I assume the latter is correct..? A good tip either way!
Latter is correct, 1:1 is the unstrained yogurt ratio, will update the PDF
Excellent video and directions!
Learned a great technique.
Looking forward to trying this recipe soon!
You recommend Central Milling ABC+, "not bread flour". ABC+ is bread flour. It's their organic malted high protein white flour. Their excellent AP flour is called Beehive. Is that what you mean?
I do mean ABC+, which is almost exactly the same as KA AP in specs (11.5% Protein /
0.60% Ash). I don't have access to it, but I've used it before and like it very much. Beehive is too low in protein for these.
Also: to be clear, I said don't use "another bread flour," not that ABC+ isn't labeled as one. CM also has a high protein bread flour which is comparable to KA's bread (if a little higher in protein). All of this is why I think flour labeling in the US is terrible.
Huh, you're right. KA Organic AP is 11.7%, ABC+ is 11.5%, and Beehive is 10.5%.
(KA Organic Bread Flour is 12.7%, CM High Mountain is 13.5%.) And you're also right, I misquoted you.
I use ABC+ in formulas that specify bread flour, but since I mostly bake with home milled whole grains, I don't use it that much. Now I'm curious to try it in cookies.
I use KA AP in much the same way, though sometimes I call for bread flour when I think the recipe can use a bit more protein.
my godddddd! it's like you reached into my brain and wrote out what i have been dreaming about for years now 🥹 a dream recipe!
I hope you make them!
soon!
Jetlagged this morning after a transatlantic flight, but am up for this. They seem very necessary today.
Good thinking!
Oooh I’m doing this asap.
Thanks so much for this clearly written and videoed recipe--I'm in love with the idea of laminating biscuits this way!
Do you have any feelings about baking on a preheated skillet? Unnecessary or not your thing?
Melisa - I'm not sure why you'd want to do it that way. do you mean crammed together on one? You definitely don't want to have them touching one another, you'll miss out on the layers and crunchy edges.
Yeah, people use the cold biscuits in preheated skillet to promote rise. I think Stella Parks usually calls for them packed tightly on an unheated skillet to help them rise ("biscuits love to snuggle"). All the different biscuit schools of thought would give me anxiety if it weren't for the fact that the worst biscuits are usually still great!
Yeah, that works, but is not warranted here! I love a good cat head biscuit too though!
nice! I need to try the lamination tricks will on other pastries :D (I am not a 'biscuit' fan, and in my mind biscuits are sweet crunchy things you eat as a snack with or without dunking in tea/coffee 🤣)
Could the cut biscuits be refrigerated overnight before baking the next day? Freezing seems excessive but not sure what effect the prolonged fridging could have on the dough. I'm a big fan of prepping doughs the night before baking the next morning
the soda & powder lose their power in the fridge, which is why freezing is preferable.
Ah good to know thanks!
Just made these, and they look fantastic! A couple of things... did you use unsalted butter? I used the salted sticks that were in my freezer, but they are the base of the birthday strawberry shortcake, so a little extra salt will likely go unnoticed.🍓 In the written directions, they go on the rack prior to buttering. I am too messy for that, and bushed them in the pan as you did in your video. Thanks for the amazing recipe and technique! 🙏🏻
Jan - good catches. I fixed the butter in the ingredient list, it should have read unsalted (though I think you are correct in that the extra salt won't really hurt if you use salted).
They were loved by all!! As in, “Whoa! These biscuits!!” ♥️ And, now I know that 2 cubes of Costco’s pastured butter is 1 gram of salt. Pretty easy to work with that... thanks again!