Konditor
Senior Cook
2 cups plain flour
2 cups chestnut flour
1½ Tbsp baking powder
1 tsp salt
5 oz. unsalted butter, softened
16 fl. oz. cold milk
Heat oven to 375°.
In bowl, combine the flours, baking powder, and salt. Add butter & milk and, using a wooden spoon, mix lightly till the dough is blended – but not overmixed.
Transfer dough to lightly floured worksurface and roll out 1-inch thick. Using a 2½-inch biscuit cutter, cut out biscuits; then gather up & roll out remaining dough, and cut out more biscuits. Place them on a baking sheet and bake 12 minutes, or until golden brown.
2 cups chestnut flour
1½ Tbsp baking powder
1 tsp salt
5 oz. unsalted butter, softened
16 fl. oz. cold milk
Heat oven to 375°.
In bowl, combine the flours, baking powder, and salt. Add butter & milk and, using a wooden spoon, mix lightly till the dough is blended – but not overmixed.
Transfer dough to lightly floured worksurface and roll out 1-inch thick. Using a 2½-inch biscuit cutter, cut out biscuits; then gather up & roll out remaining dough, and cut out more biscuits. Place them on a baking sheet and bake 12 minutes, or until golden brown.
