2/29/2024 0 Comments Drop biscuit recipe betty crocker![]() Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking.On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.Move dough a quarter turn and repeat 10 times. With the heels of your hands, lightly push dough away from you with a short rocking motion. Place dough on floured surface gently roll in the flour to coat. Lightly sprinkle flour over a cutting board or countertop.Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky). Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Cut the biscuits as close together as possible. If you twist as you cut, the biscuits will be uneven. Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough.A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk. Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients.Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Also, I cannot emphasize enough to just lightly knead the dough 10 times over-kneading will produce a tough biscuit. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. ![]() Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. ![]() To double, simply double all the ingredients. Every time that I make these, I always double this recipe. Bake 10 to 12 min or until golden brown.After cutting as many biscuits as possible, lightly press-don’t knead- the scraps of dough together to make 1 to 2 more biscuits. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). Place dough on lightly floured surface. ![]() Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Sift flour, sugar, baking powder, and salt together in medium bowl.Serve with ice cream or sweetened whipped cream. Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly.The only thing this dessert for 12 really needs is a big scoop of vanilla ice cream on top! Serve this warm from the oven, so your ice cream gets a little bit melty, and don’t be surprised if someone tries to lick their plate clean. So, you end up with deluxe apple cobbler topped with a snickerdoodle cookie crust. The cookie dough crust bakes up cobbler style with a slight chewy top, fluffy center and a perfectly caramely bottom where the spiced apple mixture melds with the crust. So why not combine everyone’s favorite cinnamon-sugar cookie, snickerdoodles, with apple cobbler? That was the thought that inspired this easy, crowd-size dessert, and thanks to the Betty Crocker Test Kitchens, this mashup works like a charm. Cinnamon, sugar and apples are about as autumnal as a dessert can get.
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