Бисквити с бледи бисквити
Свежите горещи бисквити, покрити с масло, покрити с лъжица конфитюр и сервирани заедно с пухкави бъркани яйца и солен продукт от свинско месо са олицетворение на уютна закуска (или вечеря).
Източник: Mad Hungry, септември 2010 г.
добив
Съставки
инструкции
Бележките на готвача
За по-меки, по-меки бисквити, добавете още мляко и изсипете сместа върху листа за печене. По-твърдите бисквити изискват по-малко мляко и трябва да бъдат разтопени и нарязани.
Jace
26.04.2023 @ 20:52
These freshly baked hot biscuits, covered in butter, topped with a spoonful of jam and served with fluffy scrambled eggs and salty pork product, are the epitome of a cozy breakfast (or dinner). Source: Mad Hungry, September 2010. Makes 12 small biscuits. Ingredients: 1 3/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon coarse salt, 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces, 3/4 cup milk (see headnote). Instructions: 1. Preheat the oven to 450 degrees. Butter or line a baking sheet. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, cut in the butter until the mixture resembles coarse meal. Slowly add the milk, stirring with a fork, until the desired consistency is reached. 3. For softer biscuits, drop 2 tablespoons of dough onto the prepared baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and knead lightly to bring the dough together. Gently pat the dough out to a thickness of about 3/4 inch. Using a biscuit cutter or sturdy glass, cut out about 12 biscuits, rerolling the scraps as necessary. Place on the prepared baking sheet. (The biscuits can be frozen at this point, frozen on the baking sheet, then transferred to a reusable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen) until golden brown. Cool slightly and serve warm. Chefs Notes: For softer, fluffier biscuits, add more milk and drop the dough onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.