Less protein means more tender biscuits. If you can't find White Lily, use all-purpose bleached flour. Once you've combined your butter and flour, put the bowl back in the refrigerator for at least 10 minutes to make sure the butter stays cold. You want to make sure the butter doesn't soften before the biscuits go in the oven.
Buttermilk gives biscuits their signature tang and keeps the dough tender. Make sure it's very cold when you add it to the dough. If you stir the dough too much, the biscuits will be hard and tough. If you don't stir enough, they will have a floury, uneven texture. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect texture. For layers and layers of buttery goodness, you can't roll out your dough one time.
For flaky layers, fold and roll the dough five times before cutting. If you bake the runny cookies, the finished product will come out like a cake than a cookie. You may want to find a similar recipe and turn your ill-fated mixture into cake or brownies. If you add too much flour, your batter will be dry and crumbly, and so will the cookies if you decide to bake them. If your cookie dough needs a little help getting to the right consistency, Betty Crocker has you covered.
Knowing what all the ingredients do , however, can help you customize your baking to achieve just the level of thickness and chewiness or crispiness you want.
When you have cookie dough too sticky, roll it into balls, you need to chill it to stiffen it up. Jewish Sweet Potato Side Dish. Updated 5 hours ago 14 comments. Sauces Butter. Thanksgiving Holidays Main Dish. Updated 2 days ago 23 comments. November, edition Updated 2 hours ago comments.
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