But but but… biscuits with melted butter? I thought the holy Grail was to use super cold butter and super cold buttermilk so that it would turn into steam in the oven and lift up the layers of dough to cause separation? What is this heresy of using melted butter?
I haven’t made them, but the WNYC link explains why stirring melted butter into cold buttermilk works for the drop biscuit.
They do it for Rocky Road don’t they?
I looked at the link, but I didn’t see that explanation. I’ll go check again.
These are drop biscuits, not the layered kind.
What did you think of the cake?
was feeling draggy today and felt like I needed a treat, so I used the opportunity of a voice call this afternoon to make some cheddar chive scones. I think I’ve made these from a different recipe before, and it was annoying that this one didn’t have weight measurements, but they came out better than any time I’ve made them in the past, so no complaints in the end! They were really delicious.
Was good to use up starter, and I also had a chunk of cheese that was really old and starting to dry out a little, plus the chives are coming up in the garden. I only used as much as seemed good to prune the plant, so it wasn’t the full amount of the recipe, maybe half or less, but it was still distinctly chive-y and delicious. I also added some cheese on top.
I have more of them in the fridge unbaked in the fridge, so it will be interesting to see how they change as I bake the rest of them over the coming days.
https://homebyhaley.com/cheddar-and-chive-sourdough-scones/#recipe
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Meaning no flaky layers? Sorry if that’s a dumb question. Is a drop biscuit more like a savory scone in texture?
Lighter than a scone, and easier to make. Try them, they’re delicious for being so easy.
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I could eat one of those right now! Thanks for the reminder.
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Schoolbuns (skolleboller) Norwegian. Tangzhong method for the dough. I deviated from the receipt. Buns were formed, indented and baked as 350f for 6 minutes. Custard placed , edge egg washed and oat crumble sprinkled and baked at 375f for 15 minutes. I was able to place more custard in dent by prebaking. In Norway after baking the edge is brushed with icing and coconut sprinkled. We don’t care for coconut. I’ve made them before and they are delicious. Recipe is from BUNS by Louise Hurst. She has a very nice website.
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(is a full sentence).
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Hahah
Also is .
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Around here, leftover lemon juice gets frozen (flat, in a ziplock bag), then broken off in chunks when needed for hollandaise or lemony noodles or Scampi.
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Good idea - thanks!
I’m a fan! I’ve made a similar cake
What are you Baking? February 2025 - #265 by rosyred
This one calls for longer rises and needs the potato, but the dimples are a charming way to capture the glaze/topping.
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Pear, apple, jam crostata, made with a pasta frolla type dough. I sprinkled Moondust over the jam and diced apples. The top layer of sliced pears also got a light dusting.
I needed no additional sugar in the filling, the jam and the pasta frolla had sufficient sweetness.
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Nice to know what pasta rolls is. Its very elegant.
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It’s very much a cookie style crust, I would make again. The crust is adapted from the Apple crostata at the Marcellina in Cucina blog. I reduced the sugar drastically! Very pleasing crumb and taste.
You always make the most beautiful pastries.
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