![]() ![]() Whisk until well combined and allow the flour to cook for a few minutes. Add the remaining 2 tablespoons flour, 1 teaspoon salt, and black pepper to the skillet of bacon grease over medium heat.Reserve 2 tablespoons of the bacon grease in the skillet, storing the rest for later use, and allow the bacon to drain on paper towels. Meanwhile, cook the bacon in a skillet over medium heat until crispy.Reduce oven heat to 425 F, then bake the biscuits for approximately 15 minutes or until tops are golden brown.Place the biscuits on the pan and chill in the freezer for 30 minutes before baking. Line a sheet pan with parchment paper and preheat the oven to 450 F.Evenly roll the dough into a ½-inch square, trimming any uneven edges with a sharp knife or bench scraper.Repeat 2 more times, by which time the dough should have come together. Fold the dough in half, lightly pressing the layers together and patting the dough back into a square. Gently pat the dough into a square, using a bench cutter to push in any stray bits.If it's too dry, add an additional teaspoon of buttermilk at a time, keeping in mind that the dough will come together as you continue to work with it in the next step.) (The consistency will still be slightly crumbly. ![]() Combine the mixture with a butter knife until a shaggy dough comes together. Add 3 tablespoons maple syrup to the mixture, then slowly incorporate ½ cup buttermilk in increments.Using your hands, work the butter into dough, breaking it into small, pea-size bits. Slice butter into thin pats and gently toss with the flour mixture.In a medium mixing bowl, whisk together 2 cups flour, 1 teaspoon salt, baking powder, baking soda, and sugar.
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