![]() ![]() I placed them slightly close together on a baking sheet and placed the baking sheet in the freezer for 15 minutes. I love all the layers that you can see in the biscuits after you slice them. I used my bench scraper to cut to dough into pieces (I ended up making smaller pieces than the ones shown so that I could share them more easily, but any size will work). I used my hand to press the dough down and then a floured rolling pin to roll the dough out to 1 inch thickness (I think I will go a little thicker next time). I placed a slightly flattened piece of cream cheese on top of 3 of the squares and then stacked them up so that the final square without any cream cheese was on top. I then made it into a roughly 8-by-8 inch square and used my bench scraper to divide it into 4 sections. I switched my folding side each time to try to make sure there were no dry pockets of flour left. I did this by picking up sides of the mat and pressing it down onto the dough, essentially folding the mixture over and over again until it came together. I dumped the dough onto my dough mat and used it to make the shaggy mixture into a more cohesive dough. Next, I added half the buttermilk and a dough whisk to mix it in and then add the second half of the buttermilk and mixed it in until I had a very shaggy mixture. I placed the cold butter (I always pop mine in the freezer for a few minutes before making biscuits) into the dry ingredients and used my hands to make sure each piece is coated in the flour mixture, then used the pastry cutter to cut the butter into the dry ingredients until all of the butter is the size of large peas. Then, I put all the dry ingredients besides the granulated sugar into a large mixing bowl and stirred them to mix. To begin making the biscuits I preheated the oven to 350 F degrees and lined a smaller sized baking pan with parchment paper. The ingredients for this recipe are 3 1/2 cups of all purpose flour, 2 1/2 teaspoons of baking powder, 1/4 teaspoon of course sea salt, 16 tablespoons of very cold salted butter, 1 cup cold buttermilk, 2 ounces of very cold cream cheese cut into 3 slices, 1 tablespoon of granulated sugar. I am super pleased with how both recipes turned out and hope that you give them a chance and add them to your breakfast rotation. I have never been able to master their recipe but this biscuit give it a run for its money. I always add granulated sugar to the top of my biscuits because of my love of the sweet topped biscuits from Flying Biscuit in Atlanta, Georgia where I went to college. The biscuits looked like they had super flaky layers and an interesting addition of cream cheese between the layers. So when I came across a recipe for biscuits and homemade jam I couldn’t wait to try it out. It was smooth and not too gelatinous either which sometimes puts me off of jellies. It was sweet and tangy and I really enjoyed the crunch the seeds added to the texture of the jam. ![]() When I tried this raspberry jam, my opinion totally shifted. They eat it on everything, especially frozen waffles for breakfast. I have never really been a big jam or jelly fan, my kids and husband devour it though. One of those items was a jar of raspberry jam. ![]() I found some bone broth and several other cute items that I knew I “needed” while shopping. A few months ago, I went and investigated a new little grocery store not too far from my house in search of some rich beef bone broth. ![]()
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