6/3/2023 0 Comments Hot little biscuitMake sure the oven rack is in the middle position. 3⁄4 cup whole buttermilk (may substitute low-fat buttermilk).1⁄4 cup cream cheese, at room temperature.5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted.2 cups self-rising flour (White Lily preferred), plus more for dusting.Yield: approximately 10 (2-inch) biscuits Bake 16 to 18 minutes, rotating the pan one time during baking.Ĭallie’s Hot Little Biscuit Signature Biscuit Bowls Place in oven and immediately reduce oven temp to 450 degrees. If space remains in the pan, use excess dough to create a “snake” that can be pressed next to the edges of the outer biscuits. Place biscuits on a parchment-lined baking sheet with the sides of the biscuits touching.Gather remaining dough scraps and cut additional biscuits.Repeat, cutting as many biscuits as you can. Press the cutter straight down into the dough and straight back up. You may also use a rolling pin, gently rolling to desired thickness. Using your hands, gently press the dough to 3/4-1 inch thick.Dump the dough onto the floured work surface being sure to scrape all of the dough from the bowl. Do not be tempted to add in too much extra flour. Use your hands or a rubber spatula to mix the buttermilk into the flour.Add in room temperature cream cheese and work it into the flour by pressing it between finger tips, leaving chunks of cream cheese rather than completely incorporated.Use your fingers, work in the butter until the mixture resembles cottage cheese. Sprinkle the butter cubes on top of the flour.Place 4 cups flour in a very large mixing bowl.Preheat the oven to 500 degrees with rack in the middle position.2 tablespoons melted butter for brushing tops of biscuits.8 Tablespoons butter cut in small cubes and at room temperature. 4 cups White Lily Self-Rising Flour, plus more flour for dusting.Let cool on pan on a wire rack for 5 minutes. Bake until tops are golden brown, 16 to 18 minutes, rotating pan halfway through baking.Arrange biscuits, with edges touching, on prepared pan. Dust the top of dough with flour, and roll to 1½-inch thickness. Turn out dough on a lightly floured work surface.Add buttermilk, and stir until dough is sticky and wet but not sloppy. Add cream cheese, using your hands to mix it in, leaving a few larger pieces.The result should resemble grated Parmesan.
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