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For the honey butter make sure you use small crystal salt, i used freshly ground salt and the grinds were just a little too gritty so in some bites of the butter you would get salt overload while in other bites there was nothing. I followed the time given and the outside came out a little more crisp then I like for biscuits, but the inside was moist and tender. if you have a convection oven be sure to lessen the bake time a little bit. Keep your eye on the he time mine were perfect at 17 minutes. Don't skip the freezer step.īest biscuit recipe I’ve ever tried. The best biscuit recipe I've tried so far. I baked mine for 19 minutes and I wish I had taken them out at 17 or 18. These were wonderful biscuits, but I would reduce the cooking time. I followed everything exactly but was disappointed both times. I watched the video three times, noting a few differences in the video and the written recipe. I tried this recipe twice and both times the biscuits didn't rise at all. chill time), and I'm freezing the other half, so we'll see how they do later on. I baked some immediately (after the 15 min.

I just flattened into a 1" thick sheet (3/4" is too thin), and then cut into squares. Also, I wouldn't use a round cutter, because in mushing together the scraps and re-rolling, you just lose all the lamination and the dough isn't that sticky anyway. Southern fried chicken tenders served on a buttered biscuit and topped with a honey-butter glaze. Not as delicate as I would have liked, but that could be because it's my first time making biscuits and I think I overcooked them a bit.Īlso, I very briefly blitzed my butter in with a food processor, and if you don't have a pastry cutter it's definitely a better option than 2 knives, you just have to be careful not to over-do it. I cooked mine 19 minutes and they were just a bit over-crisp. These worked out pretty well, but I agree with the other reviewers about the shorter cooking time. Top biscuits with Honey Butter and sprinkle with sea salt serve warm or at room temperature. sea salt in a medium bowl until well combined. Step 4īake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes. Gather scraps and repeat patting and cutting (you should have 14). Cut out rounds with 2 1/2" cutter transfer to a parchment-lined rimmed baking sheet. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking. Turn 90º and fold sides again, forming a small square. Get the classic buttered biscuit for a traditional taste if you're looking to be basic, but really, you'd be remiss not to try out the ATW biscuit: a 2016 Texas Food Truck Grand Champion featuring that same buttered biscuit sandwiching fried or grilled chicken thigh topped with bacon, avocado and honey mayo.

On a lightly floured surface, press into an 8" square.

2 Chicken tenders on a buttermilk biscuit smothered in sausage country gravy and topped with shredded cheese. Stir in buttermilk until a shaggy dough forms. Southern fried chicken tenders served on a buttered biscuit and topped with a honey-butter glaze. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. The Buttered Biscuit Food Trucks In Grand Junction CO Suggest an Edit. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Position rack in middle of oven and preheat to 425☏.