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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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Here you go! These were King Arthur Flour Never Fail Biscuits
I will tell you that I didn't follow the tiny scoop idea they have. I used like a four oz. server scoop and they did require a little morre time to bake but they are good and tender. You may also need to use more heavy whipping cream. I doubled the recipe for the bigger biscuits. Using either honey or Louisiana cane syrup(which I also do)or some good fig preserves or Louisiana Mayhaw jelly it's ALL good!!!! ![]()
Tips from our bakers
see this recipe's blog » 1) Preheat the oven to 450°F, with a rack in the top third. 2) Mix the flour and cream until smooth and cohesive. 3) Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. 4) Brush the tops of the biscuits with cream, milk, or water; this will help them rise. 5) Bake the biscuits for 10 minutes, until they're light golden brown on top, and baked all the way through; break one open to make sure. 6) Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage. Yield: 12 biscuits. |
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