°1/4 c lukewarm water (125 F)
°1 teaspoon of sugar
°1 packet (1/4 ounce) quick rise instant yeast (2¼ teaspoon)
°2½ cups all-purpose flour (I prefer white lily flour)
°1/4 cup granulated sugar
°1 teaspoon of baking powder
°1/2 teaspoon baking soda
°1 teaspoon of salt
°1/4 cup chopped unsalted butter + more for brushing finished cookies
°1 c milk
°1 tablespoon heavy whipped cream
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First, prove the yeast by adding warm water and sugar to a measuring cup or glass bowl.
Incorporate the yeast.
Let the yeast harden as you move on to the next step.
In bowl, sifting or mix sugar, flour, baking powder, baking soda also salt.
Using a pastry blender, cut in the butter and ghee until the mixture looks like small crumbs.
Making well in center of the bowl and pour in yeast and milk mix, sti to combine the yeast and milk.
Next, start pushing the flour mixture into the well, until everything is combined and a dough forms.
Flour a work surface and turn the dough out onto a work surface.
Knead dough to incorporate all crumbs until you have mound of soft, fluffy dough.
Fold the dough several times (this will create layers in the finished cookie).
Rolling dough into a rectangle for 1 inch thick.
Use a 2.5 inch round cookie cutter, cut out 8-10 cookies. (Don’t turn the knife, just go down and pull up)
Placing biscuits in oiled frying pan, for 12 cm apart.Cover the pan with plastic wrap and place it in a very warm, air-free place.Leave it for an hour, then preheat the oven to 400 Fahrenheit.
Remove the plastic wrap and gently wipe the surfaces with a light coating of heavy whipping cream. (This will help with browning)
Bake for 10-12 minutes. (Check this at the 8 minute mark) Put the oven on a low broil for the last minute to make golden surfaces (be sure to check it frequently while cooking to avoid burns)
Brushing them with butter as soon as they come out of oven