![]() ![]() Add a bit more flour underneath and on your hands if it gets too sticky. Repeat this folding and turning process 5-6 times, at which point your dough will be more cohesive, and not crumbling all over the place anymore. Turn the dough a quarter turn and press it out into a one inch thick rectangle again.It will fall apart, just pick up all the bits and pieces and put them on top. ![]() ![]() With lightly floured hands, shape the dough into a rough rectangle, about one inch thick.That’s okay, you don’t want to overwork the dough so don’t worry about it! It won’t really look like a cohesive dough at this point. Dump the mixture out onto a lightly floured counter.It will be very shaggy with lots of loose flour, that’s okay. Pour in the buttermilk and stir until the dough starts to come together.Grate in the frozen butter (or cut it in with a pastry cutter until the mixture resembles coarse crumbs, I find grating faster and easier) and mix it together gently.In a large bowl, mix together the flour, salt, baking soda and baking powder until well combined. ![]()
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