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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 425 2. line baking sheet with parchment 3. whisk together flour, sugar, salt, baking powder and baking soda in medium bowl 4. cut in butter with your fingers 5. stir in buttermilk with woodenspoon until just incorporated. some lumps should be left 6. drop @1/2C dough onto sheet, 2 inches apart 7. brush biscuits with heavy cream and sprinkle with sugar 8. bake until the tops are golden, 12-15 minutes