A easy biscuits rating of 4 out of 5. Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
Chill the dough for 20 – 30minutes, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up. RECIPE TIPSADAPT THIS RECIPE Read our ultimate biscuit guide to discover 10 ways of adapting this basic dough. Make the Basic biscuit dough, adding the zest of 2 lemons to the sugar and butter mixture. Roll out the dough to a rough rectangle, then use a pizza cutter or knife to divide the dough into long strips, about 10 x 2cm. Bake on a non-stick baking tray for 10-12 mins until pale gold.
CRUSHED ALMOND ROUNDS Prepare the Basic biscuit dough, substituting 2 tsp almond extract for the vanilla. Shape the dough into a large oval log, about 8-10cm in diameter, then roll in 100g finely chopped whole blanched almonds, pressing the nuts onto all sides. Carefully wrap in cling film, then chill or freeze. Make a batch of Basic biscuit dough, substituting 50g cocoa powder for 50g plain flour. Add 85g white chocolate chunks and 85g milk chocolate chunks, then mix well. Scoop the mixture into 12 large balls onto a non-stick baking sheet.
Space well apart, as they will spread. Curated cheese, delivered straight to your door. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A food blog with healthy, delicious recipes.
00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links. For more information, see our privacy policy. These tall, flaky, Ridiculously Easy Cheddar Chive Biscuits are melt-in-your-mouth-delicious. They’ll have you quite smitten, at the first bite! Growing up in the Midwest, I was never a biscuit aficionado.
I ever tasted were the kind that popped out of a tube. You know, the ones found in the dairy section of every local grocery store. They were nothing like these tall, flaky, Ridiculously Easy Cheddar Chive Biscuits that will melt in your mouth and have you smitten with the first bite! Ridiculously Easy Cheddar Chive Biscuits – thecafesucrefarine. Photo of a line of Ridiculously Easy Cheddar Chive Biscuits on a slate surface.
All that changed when Scott and I moved to North Carolina in the early 80’s. At first, we laughed when we discovered that, in the South, there were entire restaurants devoted just to biscuits! How crazy is that, we thought. The biscuits were tall, flaky, super light and incredibly delicious. My mom was a big bread maker so I was familiar with yeast baking, but not biscuit making.
I began to think that perhaps you needed a bit of southern lineage to a be a good little biscuit maker. Easier, quicker and just as delicious! But a few years ago, I discovered an amazing technique created by the smart folks over at Cooks Illustrated. They figured out a way to simplify biscuit making that blew me away the first time I tried it. The liquid is then added and everything is gently combined. If done correctly, the tiny pieces of butter are evenly distributed throughout the flour mixture, giving classic buttermilk biscuits their lightness, flakiness and layers of peelable, buttery deliciousness.
The first time I tried it, I squealed a little when I opened the oven door to check my biscuits. Tall, golden, beautiful biscuits greeted my eyes and I’ve had the same results every time since. These days, I’m feeling like a bona fide southern girl, finally a legitimate biscuit maker! Let the melted butter cool while stirring together the dry ingredients. The melted butter is then combined with the super cold buttermilk.
