This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.
I've made this twice and forming croissants makes these far more appetizing-looking. A little jam and it's all you need. Roll the dough to approximately 6 - 8" x as wide as you can get it maintaining about 1/4" thickness, cut in triangles, roll them up and bake 'em. The dough will last 3-4 days in the fridge, and in the freezer for longer - just set out to thaw for a couple of hours.
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I've made this twice and forming croissants makes these far more appetizing-looking. A little jam and it's all you need. Roll the dough to approximately 6 - 8" x as wide as you can get it maintaining about 1/4" thickness, cut in triangles, roll them up and bake 'em. The dough will last 3-4 days in the fridge, and in the freezer for longer - just set out to thaw for a couple of hours.
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There are 4 of us old timers that get together every Sunday for dinner. The ages are (me) 77 to the oldest member is 98. After dinner we play cards for the afternoon. Anyway I took these buns one time for dinner and they were a big hit. They are not that difficult to make and really are very good. Doing this per Chef Johns instructions, I learned something about pizza dough too. The cooling of the dough keeps it from shrinking back all the time. I have made these several times this winter now and it has a page in my "Favorite Recipe's" book. Keep up the good work Chef John.
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My husband and I love this recipe. This was my first time making biscuits of any kind. I did however, after reading some of the reviews regarding lack of flavor, I used cold water with a touch of vanilla extract. I just can’t stand flavorless food. Anyway, this is a keeper. I will make this for many years to come.
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this is a really good recipe! but i just cut up the dough and it was super bland, next time i would use salted butter and either add more flavor to the dough or make a special sauce for the biscuits. but i will definatly use this recipe again!
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I think that these biscuits are so good both of my sisters love them and you can just keep them in a cabinet for 1to 4 days. They are just so good
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I loved these! My only problem was in rolling out the dough. I didn't get it thin enough, and they rose so high in the oven that half of them toppled over. They didn't look like much, but they were tasty!
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the only kind I will eat and make .
regarding a bland taste people complains .. use high quality butter and flour also cool it longer after dough is formed
Cheers !
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First round, made according to recipe. There’s very little flavor to this.
Second round, used salted butter and buttermilk. Oh My Gosh! this made a world of difference. Way better. Thanx for giving me a different way to make biscuit dough when I’ve got extra time to spend.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this twice and forming croissants makes these far more appetizing-looking. A little jam and it's all you need. Roll the dough to approximately 6 - 8" x as wide as you can get it maintaining about 1/4" thickness, cut in triangles, roll them up and bake 'em. The dough will last 3-4 days in the fridge, and in the freezer for longer - just set out to thaw for a couple of hours.
There are 4 of us old timers that get together every Sunday for dinner. The ages are (me) 77 to the oldest member is 98. After dinner we play cards for the afternoon. Anyway I took these buns one time for dinner and they were a big hit. They are not that difficult to make and really are very good. Doing this per Chef Johns instructions, I learned something about pizza dough too. The cooling of the dough keeps it from shrinking back all the time. I have made these several times this winter now and it has a page in my "Favorite Recipe's" book. Keep up the good work Chef John.
My husband and I love this recipe. This was my first time making biscuits of any kind. I did however, after reading some of the reviews regarding lack of flavor, I used cold water with a touch of vanilla extract. I just can’t stand flavorless food. Anyway, this is a keeper. I will make this for many years to come.
this is a really good recipe! but i just cut up the dough and it was super bland, next time i would use salted butter and either add more flavor to the dough or make a special sauce for the biscuits. but i will definatly use this recipe again!
I loved these! My only problem was in rolling out the dough. I didn't get it thin enough, and they rose so high in the oven that half of them toppled over. They didn't look like much, but they were tasty!
the only kind I will eat and make .
regarding a bland taste people complains .. use high quality butter and flour also cool it longer after dough is formed
Cheers !
First round, made according to recipe. There’s very little flavor to this.
Second round, used salted butter and buttermilk. Oh My Gosh! this made a world of difference. Way better. Thanx for giving me a different way to make biscuit dough when I’ve got extra time to spend.