Wordless Not-Wednesday: the summer of the biscuits/scones

m m m m m . . .

summary: Cook’s Illustrated says to refrigerate the dough before baking; it turns out it’s not necessary;

Roll the dough into an eight and a half inch square about one inch thick. Transfer the dough to the prepared sheet and refrigerate for 30 minutes.
Cook’s Illustrated, Ultimate Flaky Buttermilk Biscuits video, 1:41, September 2015

We’ve made the biscuits by refrigerating the dough for half an hour before cutting them. We have also made them by skipping the refrigeration step and going straight to cutting them after mixing and folding the dough. There is virtually no difference in the outcome.

Both ways produce phenomenally good biscuits.



This entry was posted in baking, bread - yeasted & unyeasted, food & drink, Wordless and/or Black & White Wednesdays on by .

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