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Everything Biscuits

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Everything Biscuits

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Not only for bread and bagels anymore, our Everything Bread & Bagel Topping takes those smooth, flaky biscuits to new heights. The crunchy add-in will get baked proper into the wealthy, buttery biscuits for a really distinctive taste and texture revel in in each chew.

At a look

Prep
Bake
Total
Yield
about 1 dozen 2″ to two 1/four” biscuits

Nutrition knowledge

Ingredients

Biscuits

  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 tablespoons Everything Bread and Bagel Topping
  • 1 tablespoon sugar
  • three tablespoons buttermilk powder, non-compulsory; for extra smooth biscuits
  • five tablespoons chilly butter
  • 1/2 to two/three cup chilly milk

Topping

  • 1 tablespoon melted butter
  • Everything Bread and Bagel Topping, non-compulsory

Biscuits

  • eight oz King Arthur Unbleached Self-Rising Flour
  • five/eight ounce Everything Bread and Bagel Topping
  • 1 tablespoon sugar
  • 1 three/eight oz buttermilk powder, non-compulsory; for extra smooth biscuits
  • 2 1/2 oz chilly butter
  • four to five three/eight oz chilly milk

Topping

  • 1 tablespoon melted butter
  • Everything Bread and Bagel Topping, non-compulsory

Biscuits

  • 227g King Arthur Unbleached Self-Rising Flour
  • 18g Everything Bread and Bagel Topping
  • 1 tablespoon sugar
  • 39g buttermilk powder, non-compulsory; for extra smooth biscuits
  • 71g chilly butter
  • 113 to 152g chilly milk

Topping

  • 1 tablespoon melted butter
  • Everything Bread and Bagel Topping, non-compulsory

Instructions

  1. Preheat the oven to 425°F.
  2. In a big bowl, whisk in combination the flour, topping, sugar, and buttermilk powder.
  3. Work within the butter simply till the combination is crumbly; some higher, pea-sized items of butter would possibly stay intact.
  4. Add 1/2 cup of the milk, and stir till the entirety is moistened, including extra milk if wanted.
  5. Transfer the dough to a flippantly floured paintings floor, and fold it over on itself 3 or 4 instances.
  6. Pat the dough into a three/four”-thick sq., rectangle, or circle.
  7. Cut biscuits with a 2″ to two 1/four” cutter, dipping the cutter into flour between cuts to scale back sticking. Gently pat the scraps in combination, and minimize further biscuits.
  8. Place the biscuits on an ungreased or parchment-lined baking sheet. Brush the tops with the melted butter, and sprinkle with a pinch of topping, if desired.
  9. Bake the biscuits for 10 to 14 mins, or till they are a mild golden brown.
  10. Remove the biscuits from the oven, and serve heat.
  11. Yield: about 1 dozen 2″ to two 1/four” biscuits.

Nutrition Information

  • Serving Size1 biscuit (39g)
  • Servings Per Batch12
Amount Per Serving:
  • Calories130
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol15mg
  • Sodium290mg
  • Total Carbohydrate16g
  • Dietary Fiber1g
  • Sugars2g
  • Protein2g

* The vitamin knowledge supplied for this recipe is decided via the ESHA Genesis R&D device program. Substituting any substances would possibly trade the posted vitamin knowledge.

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