GIANTS Biscuit 78g x14 per case (Custard Cream Vanilla Flavour)

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Use a bench scraper or sharp knife to cut the dough into 3-inch square biscuits or use a round 3-inch biscuit cutter for round-shaped biscuits (there might be some leftover dough, scraps can be re-rolled as needed). Can I use all-purpose flour? Again, yes, but cake or pastry flour is recommended for the most fluffy, tender-crumb buttermilk biscuits. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. RE-FLOUR. Once you are working through your pat-and-fold process, you will need to keep your flour handy. Scatter a little more under the dough as you work and re-flour your hands. It’ll make your biscuit life easier. Promise. BBR Biscuit-making tip #6: That extra touch of the melted butter and flaky salt is the icing on the proverbial cake…in this case, biscuit. The frozen biscuits soak up that extra buttery topping so beautifully…swoon 🧈 Let’s Talk About Types Of Flour

These extra tender, fluffy biscuits are made with 6-ingredients that you likely have on hand. Homemade buttermilk biscuits are a lot easier than you think; I got you covered with step-by-step photos and plenty of tips galore! ♡ Baking powder: For the fluffiest, mile-high biscuits. Baking powder is the leavening agent of choice, preferably aluminum-free. Most folks probably aren’t even aware of this, but some baking powder brands have an aluminum ingredient in them. That ingredient can cause baked goods, like biscuits, to have a bitter, tinny, metal taste…that vibe is not welcome in our biscuits. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Place the shaped biscuits onto the prepared baking sheet, arranging them about a 1/2-inch apart so the biscuits have room to puff up and rise. Bake the frozen biscuits for 30 minutes, rotating the baking sheet after 15 minutes- until the biscuits have risen, and are golden brown. Serve hot out of the oven (ideally the best timing!) with a generous smear of softened butter or other accoutrements, if desired. Enjoy!

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Place the shaped biscuits onto the prepared baking sheet, arranging them about a 1/2-inch apart so the biscuits have room to puff up and rise. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. >> Note: do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise…chilled biscuits, chef’s kiss! There really is no Southern delight like a good ole Buttermilk Biscuit, y’all. They’re just so dang good, yuh! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾 Love Southern-forward eats? Don’t miss our: Cast-iron skillet baking: Sometimes I like to place my biscuits inside of a cast-iron skillet to bake. Because of that cast-iron, magical touch, the underside will take on an even crispier bottom, gahhh. BBR Biscuit-making tip #5: Do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise! Not all flour is the same, so let’s discuss. Cake flour and pastry flour are considered fine-textured soft flours with a lower protein content than traditional all-purpose flour. Pastry flour has approximately 9 percent protein, and cake flour comes in a bit lower at 7-8 percent. And traditional, pantry staple all-purpose flour has about 10-12 percent. ⇢ The lower the protein content (less gluten), the more tender, light, and airy baked goods will be.

Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with. Note: the full ingredients list, including measurements, is provided in the recipe card directly below.) Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.Greek Yogurt Cheddar Biscuits are lower in calorie and are ALSO big and fat and fluffy. If you want to try something that’s not all butter I HIGHLY recommend these.

Can I freeze unbaked biscuits? If you don’t want to bake all your biscuits off at one time, yes. Store unbaked biscuits inside of an airtight baggie and they’ll keep frozen for 2-3 months. The frozen biscuits can be baked right away, no need to thaw, just add a few more minutes to their baking time. Take biscuits out of the freezer. Use a pastry brush to lightly brush the top of each biscuit with melted butter and a pinch of flaky salt. Moving with haste will ensure the cold ingredients are easy to work with and everything comes together nicely.In a large mixing bowl, combine the flour, baking powder, granulated sugar, and sea salt and whisk until well blended. Add the butter into the bowl and toss to coat.