The Food Lab: Better Home Cooking Through Science

(Nandana) #1

  1. Re-roll the dough into a 12-inch square. 18. Cut six
    rounds out of the dough with a 4-inch biscuit cutter, gather
    the scraps, knead gently, re-roll, and cut out two more
    rounds. Place them on a parchment-lined baking sheet. 19.
    Brush the top and sides of the biscuits with melted butter.

  2. Transfer to a preheated oven to bake. 21. Rotate the
    biscuits halfway through baking. 22. Let the biscuits cool
    for 5 minutes before serving. 23. Try your best to resist.

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