It's time for the third (and final) episode of the BISCUIT BONANZA!! I'm going to show you how to make my flakiest cheese biscuits. This recipe is a mashup of two totally different biscuit styles: American buttermilk biscuits, and Hungarian pogácsa—a yeast-raised dough that goes through a quick lamination to create light, flaky layers. The tenderness is similar to a classic American-style biscuit, with a lovely crisp exterior and a beautiful lightly yeasty, very cheesy flavor. These biscuits are best the same day they are baked, preferably slightly warm. Let's get baking! GET THE RECIPE ►► https://bit.ly/4fHEevo
FLAKIEST CHEESE BISCUITS
MAKES 12 Biscuits
Ingredients
600 g / 5 cups all purpose flour
9 g 1 tablespoon instant dry yeast
12 g / 1 tablespoon granulated sugar
3 g / ¾ teaspoon fine sea salt
56 g / 2 ounces / 4 tablespoons cold butter, cut into ½ inch / 1 cm cubes
454 g / 2 cups sour cream, plus more as needed
226 g / 8 ounces butter at room temperature
200 g / 2 packed cups shredded cheese (such as cheddar, Gruyère, or gouda)
egg wash, as needed for finishing (see Note)
►► CHAPTERS
0:00 intro
0:48 biscuit basics
1:55 let’s get in there
04:15 folds folds folds
07:06 shape up
08:34 bake up
09:03 outro
►►ERIN'S BOOKS 📚: https://amzn.to/3UA16np
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►► VIDEO CREDITS 🎥
☺️ Producer/Director: Gabriella Mangino
☺️ DP: Faki Malik
☺️ Editor: Josh Dion
☺️ Graphic Design: Tart NYC
☺️ Motion: Joe Rufa
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