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The one concern I have is that after I incorporate the buttermilk into the dry substances, I find that I’m left with residual flour, and many others. – as if there’s not sufficient milk to go around? I’m paranoid about overworking the dough, so I normally just hope for one of the best. Am I doing one thing wrong?
These were fast and scrumptious! I love the tip concerning the thumb print. Question: how do I retailer them to retain the crispness of the outer edge while not drying them out? I’m going to freeze some (was going to freeze the unbaked, but forgot), but I’d like those saved at room temp to fare effectively.
John, these are just wonderful. I’ve really obtained the hang of kneading the dough into tri-folds; only a wonderfully fluffy inside and a nice crispy high and bottom. I’ve come to really look ahead to making a batch of those on weekend mornings or as a method to unwind after a day on the workplace.
Hi, from the other aspect of the world -Estonia (Europe). I discovered your blog quite just lately and now I simply want a doze of it each single day. Today I made the primary receipt – the buttermilk biscuits, and so they turned out wonderfully fantastic! My 3-yr old son was even thrilled by the dough, trying to steal all the leftover dough.
For the primary time, mine came out really good-wanting, too! Now I have the no-knead ciabatta prepared to go into the oven any minute now. I simply love your blog. Above all. And there continues to be so much to discover for me! I have at all times favored American cooking- it is easy, and homey enough, but tasty (despite the fact that I don’t have all the elements at hand, obviously).