![]() ![]() ![]() Store at room temperature in an airtight container overnight before serving. Transfer to a rack to cool to room temperature. To bake: Bake until the biscuits are firm and spring back when lightly touched on top, about 20 minutes. Place the biscuits on the prepared baking sheet. Push the cutter straight down without twisting so that the biscuits can rise to their full potential. If the cutter sticks, dip it into some flour between cuts. Roll or pat the dough 3/4" thick.Ĭut out the biscuits with a round cutter. Explore your inner baker with Pillsbury Baking. To shape and cut: Transfer the dough to a lightly floured surface and gently knead until smooth and supple, about 8 turns. Recipes that Bake Fun into your Everyday. Add more cream, 1 tablespoon at a time if necessary. Slowly add the cream, starting with 1/2 cup, and stir until the dough comes together and pulls in all of the dry ingredients. Use a pastry blender or your fingertips to work in the shortening until the mixture is crumbly. To make the dough: Mix together the flour, baking powder, sea salt, brown sugar, cinnamon, ginger, allspice, and mace in a large bowl. Line a baking sheet with parchment paper or a silicone baking mat. ![]() Spoon prepared mashed potatoes into baked. Bake 8 to 10 minutes or until light golden brown. Prick bottom and sides of each with fork. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup.
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