The Food Lab: Better Home Cooking Through Science

causes the dough to form many layers that will separate as they bake, giving you the flakiness you’r ...

Combine flour, baking powder, baking soda, and salt in a food processor, then scatter with butter cubes. 2 ...

Fold the left side over the right. 10. Fold the top third down over the center. 11. Fold ...

Re-roll the dough into a 12-inch square. 18. Cut six rounds out of the dough with a 4-inch ...

SUPER-FLAKY BUTTERMILK BISCUITS MAKES 8 BISCUITS ½ cup buttermilk ½ cup sour cream 10 ounces (2 cups) unbleached ...

inch pats 2 tablespoons unsalted butter, melted Adjust an oven rack to the middle position and preheat t ...

out 2 more 4-inch rounds, and transfer to the baking sheet. Brush the top of the biscuits with ...

CREAMY SAUSAGE GRAVY White sauce, as classic French béchamel is known in the United States, is basically nothin ...

1 tablespoon unsalted butter 1 pound Maple-Sage Breakfast Sausage (here) or good- quality bulk sausage 1 sma ...

EASY CREAM BISCUITS Don’t want to bother with all that folding and shaping but still want tender, plus ...

oven to 425°F. Place the flour, baking powder, and salt in a large bowl and whisk to combine. Add 2 t ...

STICKY BUNS About once a year, whenever I feel that my marriage needs an artificial shot of undyin ...

Rolling in Dough Sticky buns are made with what is called an enriched dough, meaning that in addition ...

than lean doughs, with a softer texture and smaller air bubbles. Of course, fats also add ...

If you’ve never made sticky buns, you’ll probably find the process pretty much fun. You shape them by ...

THE WORLD’S MOST AWESOME STICKY BUNS NOTES: Being a night owl and a late riser, I like to prepare the ...

MAKES 12 STICKY BUNS For the Dough 3 large eggs ⅓ cup packed light brown sugar ¾ cup buttermilk 2 teaspoons ...

4 tablespoons unsalted butter ⅔ cup packed light brown sugar 3 tablespoons buttermilk 4 ounces (about 1 cup) ...

wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours. Make the pe ...

(for overnight instructions, see Note above). The rolls should be well puffed and pressed ...