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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Warm Biscuits and Fresh Honey
Well, the sky has opened up and it's seriously raining here now! Something about this weather here this morning made me hungry for some fresh warm biscuits.
So about an hour ago I decided to make a batch of some quick and easy biscuit dough and made 'em drop style. Into the hot oven and about twelve minutes later Mmmmmm........................!!!! I quickly brushed them with a lil butter to well, you know, make 'em even more delicious! Then I carefully cut a couple open and buttered them and then drizzled on some FRESH Labeeman's honey. I'll have to stop here for a moment................. There now! Here's one last picture for you. Ohhhh..... man! That honey is awesomely delicious!!!!! The only thing I have left to say about this is that if you didn't have this today, you really missed out big time. I might have to go and have a couple more!!!!!!!! |
#2
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Looks good, I had close tot he same thing earlier!
What's your quick and easy recipe? |
#3
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Recipe. I like biscuits.
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#4
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looks good, but i'd rather mash a couple pads of butter up in some cane syrup and smear it on those good lookin biscuits!
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#5
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Quote:
Cane syrup=goodness!! Sent from my iPhone using Tapatalk |
#6
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Quote:
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#7
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I have a hard time getting my biscuits to brown.
They are cooked,but pale? |
#8
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Here you go! These were King Arthur Flour Never Fail Biscuits
I will tell you that I didn't follow the tiny scoop idea they have. I used like a four oz. server scoop and they did require a little morre time to bake but they are good and tender. You may also need to use more heavy whipping cream. I doubled the recipe for the bigger biscuits. Using either honey or Louisiana cane syrup(which I also do)or some good fig preserves or Louisiana Mayhaw jelly it's ALL good!!!!
Tips from our bakers
see this recipe's blog » 1) Preheat the oven to 450°F, with a rack in the top third. 2) Mix the flour and cream until smooth and cohesive. 3) Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. 4) Brush the tops of the biscuits with cream, milk, or water; this will help them rise. 5) Bake the biscuits for 10 minutes, until they're light golden brown on top, and baked all the way through; break one open to make sure. 6) Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage. Yield: 12 biscuits. |
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