The Best Chocolate Cookies You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your biscuit game with his favorite chocolate cookie recipe.
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How to Make Southern Buttermilk Biscuits
Fine Cooking's Juli Roberts demonstrates how to make classic southern buttermilk biscuits: tender, buttery, fluffy and high-rising. Get the full recipe at
BUTTERMILK BISCUIT RECIPE / Homemade Buttermilk Biscuits! SUPER EASY TO MAKE!
In this video, Chef Colin Roche shows you how to make Wicked Easy Homemade Buttermilk Biscuits that are quick, flaky, and delicious. Served with butter or jam, these biscuits are super yummy, especially when warm and fresh from the oven! You can find the recipe below, along with links to the equipment Chef Roche uses in the Homemade Buttermilk Biscuit video.
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RECIPE :
Wicked Easy Homemade Buttermilk Biscuits
Prep Time: 15 minutes; Cook Time: 15 to 20 minutes; Total Time: 30 – 35 minutes. Yield: Approximately 15 to 20, 3-inch biscuits
Ingredients
2 ½ cups Flour
2 Tbsp. Baking Powder
1 tsp. Salt
2 tsp. Sugar
½ cup Butter (frozen)
1 cup Buttermilk
Instructions
1. Preheat oven to 425°F.
2. Place the flour, baking powder, salt, and sugar together in a large bowl and whisk until combined.
3. Grate the frozen butter and then cut into the dry ingredients until coarse crumbs form.
4. Make a well in the center of the mixture and pour in the buttermilk.
5. Stir everything together until just about combined but do not overwork the dough. The dough will look like shreds and be very crumbly.
6. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands.
7. Fold one side into the center, then the other side. Gently flatten. Repeat the folding again. Gently flatten. Repeat the folding one more time.
8. Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps and cut that into biscuits.
9. Arrange the biscuits close together on a parchment paper-lined baking sheet so that they are touching.
10. Brush the tops with some extra buttermilk or melted butter and bake for 15 to 20 minutes or until biscuits are golden brown on top.
11. Remove from the oven and, if desired, brush with honey butter topping. (To make, mix 2 Tbsp. butter with 1 Tbsp. honey and melt in the microwave. When melted, brush on to top of baked biscuits.)
12. Enjoy the biscuits warm, or allow to cool, cover tightly and store at room temperature or in the refrigerator for up to 5 days. Baked biscuits also freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
Optional Add-ins: (add with dry ingredients)
Grated Cheese – ½ cup, Crumbled Cooked Bacon – ¼ cup, Minced Ham – ½ cup, Minced Chives or Sliced Scallions – ¼ cup
Suggested Kitchen Equipment:
Round Biscuit Cutter Set -
Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)
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