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/ck/ - Food & Cooking

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12996418 No.12996418 [Reply] [Original]

Whatcha baking today, /ck/? I have a batch of "2 ingredient" biscuits in right now and I cant fucking believe how well its behaving for just being self rising flour and heavy cream. The flour company's website didnt mention adding salt or anything, so I didn't, so I hope they aren't bland.

>> No.12996432

>>12996418
Friendly reminder that baking is meant for only women and gays.

>> No.12996438

>>12996418
salted butter might be able to make up for the lack of salt in the bread. For future reference, a little salt is always welcome, unless you are trying to watch your sodium intake or something like that.

>> No.12996443
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12996443

>>12996418
Just came out. Not as big as I wanted, but I rolled them a bit thin so I blame myself not the recipe. The biscuit stick was to test how the post 2nd cutting scraps cook up

>> No.12996463
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12996463

Biscuit bottom to show I didnt burn them, but my oven runs low so they spent 11-12 minutes compared to the suggested 8-10. Flavor is pretty dank, doesn't really need salt since I do plan on eating them with salted butter (and honey), but even on their own they have adequate salt. Recipe is the white lily 2 ingredient quick biscuit and for the minimal amount of hassle I highly reccomend it

>> No.12996480
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12996480

Final pic from this bake, but you can see even though it isn't very flaky, it has a great crumb and separates into distinct layers right in the middle.

>> No.12996490

>>12996432
I made them for my girlfriend, you sad incel. Bitches love biscuits

>> No.12996523
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12996523

>>12996418
>/ck/
>thread contains actual cooking
What's the idea op?????

>> No.12996573

>>12996490
Traps are still gay, anon.

>> No.12996602

>>12996480
looking really good anon, enjoy!

>> No.12996692

>>12996602
Thanks bud, I ate a couple but am saving the rest for breakfasts this week, we'll see how they hold up. Next time I'll definitely roll them a bit thicker and be more careful with the dough. The recipe is kind of weird since you fold it twice while it's crazy sticky and wet, then immediately roll it out.

>> No.12996855

>>12996480
One big tip that turned my biscuits into light and flaky instead of hocky pucks is when you place them on the tray, make sure they're just touching with their neighbors. Big difference.