![]() ![]() In a separate bowl, whisk together the yogurt, sour cream or dairy free substitute and 1 large egg, until evenly combined. ![]() In a mixing bowl, combine Better Batter flour, baking powder, and salt, until well combined. Prepare butter or non dairy margarine by cubing into 1/2 inch cubes and freezing, while you whisk together the other ingredients. Prepare a rolling surface and rolling pin with a little bit of Better Batter flour and set aside. Many thanks to Patrick Auger who submitted his photo for our recipe! To say it went over well would be an understatement – I’ve had to make them nearly every day since!! If you’re looking for tender biscuits with hundreds of flaky layers, look no farther – you have found your perfect recipe! You’ll love how quick and easy these little gems are to whip together, too! this recipe makes between 4 and 12 biscuits – you will want to double the recipe to make Super Grands (as pictured in our photo). My children had never had a flaky biscuit, so – in the wake of our super successful Pillsbury crescent roll clone, I tackled this challenge. When I was a child, my sisters and I would sit for what seemed like forever peeling and eating one layer at a time – I am sure my parents were just happy for the small windows of peace and quiet the little popcan breads provided. Fluffy and flaky, warm and buttery, there is very little in the way of side dishes as delicious, popular, and satisfying as a basket of super flaky biscuits.
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