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/ck/ - Food & Cooking

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Anonymous 06/25/14(Wed)07:03 UTC+1 No.5545553 Report

The floodgates have opened, the cheddar bay will be plentiful!
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Anonymous 06/25/14(Wed)07:09 UTC+1 No.5545571 Report

Does anyone have a better recipe than the rebbit one?

I don't know how I fucked up, but I used to make that one amazingly, but the recent batch I made was shitty (maybe didn't work enough air into it to make it nice and flaky instead of solid n' breaddy)
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Anonymous 06/25/14(Wed)07:14 UTC+1 No.5545589 Report

Well, cheddar bay biscuits can burn in hell for all I care. Really, a shit-tier bread option.

But as a general rule of thumb for these types of breads (muffins, biscuits and scones) the key is to work cold, freeze your butter and grate it with a hand grater before incorporating to the flour, with a pastry blade if you have one.

Any water added is ice water, any ingredients that can be chilled are chilled, hell if you have some money, freeze a block of granite and use it as a workstation.
The theme is keep it cold

From there, mix batter until "just" combined, not smooth or any of this pancake or sandwich bread bullshit. Should be coarse-ish. Flatten out on a floured work surface until it just barely takes a cohesive, cuttable shape

The theme here is don't overwork your dough. The difference between a well-textured biscuit and a hunk of shit is all technique
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Anonymous 06/25/14(Wed)18:23 UTC+1 No.5546960 Report

>>5545553
Make drop biscuit recipe with sharp shredded cheddar mixed in, mid baking brush with a mixture of butter/butter flavored oil, dried parsley, garlic powder, and msg. Brush again when finished baking.
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Anonymous 06/25/14(Wed)18:39 UTC+1 No.5546993 Report

>>5545553
I fell into the trap of picking up a box because my son loves them. Boy was I wrong... They were awful. I would rather do them myself.
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