Your Ultimate Flaky Buttermilk Biscuits via CI are now our house biscuit — thank you! When I make a batch, I typically freeze most of them after shaping, and bake them off as needed. Can I do the same with this sourdough version?
a little butter leakage is to be expected. As for the slippage, did it pitch to one side? That could be because you didn't trim enough of the folded edge off and the biscuit wanted to open up like a book.
Made this as part of our Easter celebration! Delicious!
Your Ultimate Flaky Buttermilk Biscuits via CI are now our house biscuit — thank you! When I make a batch, I typically freeze most of them after shaping, and bake them off as needed. Can I do the same with this sourdough version?
Indeed!
Delicious. How ever, some of the butter leaked out during baking and the top layers slid off the bottom layer. Any thoughts on what I did wrong?
a little butter leakage is to be expected. As for the slippage, did it pitch to one side? That could be because you didn't trim enough of the folded edge off and the biscuit wanted to open up like a book.