Finally the Right Recipe!

Makes about 9 biscuits Ingredients 2 cups (250 grams) White Lily All-Purpose Flour 1 tablespoon (15 grams) baking powder 1 teaspoon (3 grams) fine sea salt ¼ cup (57 grams) cold unsalted butter, cubed ¾ to 1 cup (180 to 240 grams) whole buttermilk Instructions Preheat oven to 500°F (260°C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together flour, baking powder, and sea salt. Using a pastry blender, cut in cold butter until it resembles coarse meal. Add buttermilk, and stir just until combined. (It will be a shaggy mass.) (Alternatively, in the work bowl of a food processor, pulse together flour, baking powder, and sea salt. Add cold butter, and pulse until it resembles coarse meal. With processor running, add buttermilk, pulsing just until combined.) Turn out dough onto a lightly floured surface, and knead lightly, using the heel of your hand to compress and push dough away from you and then fold it back over itself. Give dough a small turn, and repeat f...

Ingredients 1   8-count can   Pillsbury Grands buttermilk biscuit s or pizza dough 4   tbps   melted butter 3   tbsp   grated parmesan cheese 1/2   tsp   garlic powder 1   tbsp   parsley  finely chopped 1   pinch   salt Instructions Preheat oven to 400 degrees. Open the can of biscuits, separate rounds and cut each in half. Roll each half into a 6-inch rope. Tie each rope into a knot and place on a baking sheet Combine the melted butter, parmesan cheese, garlic powder, parsley and salt in a small bowl and stir. Brush the butter mixture over the knots evenly, saving some to brush on the knots after the oven. Bake for 8-10 minutes or until the knots are golden brown. Remove from oven, brush with remaining butter and serve while warm. Recipe Notes NOTE: If you have dark and light colored cookies sheets, bake these on the lighter colored sheets. We ...