biscuit trick

Here’s a little trick that I learned a while back. The next time that you’re rolling out your biscuits, roll them out rather thick and twice as long as wide. Brush the rolled out dough with a generous helping of melted butter and then fold in half (to form a square) and then finish rolling out and cut as usual. When they come out of the oven they’ll split perfectly on their own, thanks to that lovely layer of butter in the middle. You are then, of course, free to add the normal amount of butter and jam that you usually would. One can never have too much butter on one’s biscuits.


3 Responses to “biscuit trick”

  1. July 8, 2008 at 1:45 pm

    That reminds me of makig scones very similarly. You make biscuit dough a bit sweeter, roll out as you describe, put down a layer of jam, and then put another layer of biscuit dough on top. Then cut a zig zag line to make triangles. Bake as directed. YUM on Sunday morning.

  2. July 8, 2008 at 4:00 pm

    imtina – those sound wonderful! I’ll have to try those out some morning soon.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s



%d bloggers like this: