![]() ![]() Bake for 16-18 minutes, rotating the pan halfway through.Melt remaining butter and brush onto biscuits. ![]() Roll, cut, and place the biscuits in the same manner. Bring remaining dough back together into a mound. As you cut the biscuits, place on a parchment lined, rimmed baking sheet.Roll the dough using a rolling pin until it is 2 inches thick. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining biscuit mix.If more liquid is needed to absorb the flour, add the remaining buttermilk. Add 1/2 cup buttermilk and combine until the dough is wet and sticky. Make a well in the center of the dough. ![]() Mix in a snapping motion with your fingers until your mix is the consistency of grated Parmesan cheese.
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