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Quick Dough - Savory Made in ramekins, scone pans, or small loaves. A bit like a drop biscuit but very easy mixing method. ~Double
Stir together: 16 oz all-purpose flour 2 T white sugar 2 t baking powder 1/2 t baking soda 1 T salt In mixing bowl stir together: 8 oz melted and cooled butter 2 eggs Stir in: 12 oz milk 16 oz starter (discard or fresh) Mix dry into starter mixture very gently, only until combined. Do not overmix. Let rest 5 min or so to hydrate the flour so you won't overmix. Press down like you do for biscuits to get the rest of the flour mixture moistened. Using my large scoop you will get 24 scoops. Stir together:
8 oz all-purpose flour 1 T white sugar 1 t baking powder 1/4 t baking soda 1 1/2 t salt In mixing bowl stir together: 4 oz melted and cooled butter 1 egg Stir in: 6 oz milk 8 oz starter (discard or fresh) Mix dry into starter mixture very gently, only until combined. Do not overmix. Let rest 5 min or so to hydrate the flour so you won't overmix. Press down like you do for biscuits to get the rest of the flour mixture moistened. Using my large scoop you will get 12 scoops. Bake in: 6 ramekins - 2 scoops each convection bake 375* 25-30 min heavy scone pan - 12 scones convection bake 375* 20-25 min muffins - 12 convection bake 375* 15-25 min Bake to 200* on instant read thermometer.
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