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?
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! 🙏🏻
Two questions: Can buttermilk powder/water be sub'd for buttermilk? Where do I get those awesome metal mise cups?
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!
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?
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!
Jetlagged this morning after a transatlantic flight, but am up for this. They seem very necessary today.
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?
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! 🙏🏻