Gather up the scraps, reroll and cut out more rounds. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Using floured hands, press the dough together to form a large ball. Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Bake 18-20 minutes or until golden brown. Stir in cheese, garlic and pepper flakes. Cut in butter until mixture resembles coarse crumbs. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. In a bowl, whisk together the flour, baking powder, salt and pepper. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Line a baking sheet with parchment paper. 1 3/4 cup (220 g) all-purpose flour 1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) baking powder 1/4 cup (57 g) cold butter (1/2 stick), cut into small.
0 kommentar(er)
