buscuits

Cheddar and Herb Gougères Makes about 60 gougères Ingredients 170g (¾ cup or 1½ sticks) unsalted butter 180ml (¾ cup) whole milk 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 188g (1½ cups) all-purpose flour 5 large eggs 1 large egg, separated 3 scallions, thinly sliced 226g (8 oz.) sharp yellow cheddar, grated, divided 2 Tbsp. finely chopped dill 1 Tbsp. whole grain mustard ¼ tsp. freshly ground pepper Instructions Step 1: Prepare Oven and Dough Base Preheat and set up: Place racks in upper and lower thirds of oven; preheat to 425°F (220°C)....

These biscuits are from an old verbal recipe, passed down over the years. The measurements are approximate and should be varied according to humidity. This recipe lacks precise measurement, oven temperature, and cooking times. Source Goldie McCracken; dictated to Bonnie Sigler Ingredients Yeast Prep 1 or 2 packages dry yeast ½ cup warm water 1 tablespoon sugar Dry 5 cups Flour 3/4 cup shortening 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar (more if you like, 4 to 6) 2 cups buttermilk Preparation Combine yeast prep ingredients; set aside until it bubbles Sift dry ingredients Cut in shortening Add buttermilk Add yeast Stir just till moist Transfer to a large bowl; cover and refrigerate Use as needed; roll out to ½ thick Cut, bake