ingredients:
directions:
To begin, proof the yeast in a glass measuring cup or basin with warm water and sugar.
Add the yeast and mix well.
As you move on to the next stage, let the yeast settle.
Sift or combine sugar, flour, baking powder, baking soda, and salt in a large mixing dish.
Cut the butter and ghee together with a pastry cutter until the mixture resembles small crumbs.
Pour the yeast and milk mixture into the well in the center of the bowl, stirring to incorporate the yeast and milk.
Push the flour mixture into the well until it is thoroughly combined and a dough is formed.
Dust a work surface with flour and place the dough on it.
Knead the dough gently to incorporate all of the crumbs until you get a soft, fluffy dough mound.
The dough should be folded multiple times (this will create layers in the finished biscuit).
Roll out the dough into a 1 inch thick rectangle.
Cut 8-10 cookies using a 2.5-inch round cookie cutter. (Do not rotate the cutter, just drag up and down.)
Place the biscuits 12 cm apart in a lightly oiled frying pan. (8 cookies in a 9-inch pan)
Wrap the pan in plastic wrap and store it somewhere warm and dry. (I only put mine in with the pilot light on.) After an hour, preheat the oven to 400 degrees Fahrenheit.
Remove the plastic wrap and apply a light layer of heavy whipping cream on the surfaces. (This will aid in the browning process.)
Preheat oven to 350°F and bake for 10-12 minutes. (At the 8-minute mark, check this out.) Turn the oven to a low grill for the last few minutes to get golden brown surfaces (be sure to watch it frequently while grilling to prevent burning)
As soon as they come out of the oven, brush them with melted butter.
Have fun!
Comments
0 comments
