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Using room-temperature butter and working it into the flour until the mixture is an even, breadcrumb-like consistency will yield tender biscuits with an even, light crumb. Using cold butter and working it into the flour until the mixture is unevenly crumbly, on the other hand, will result in higher-rising biscuits that are “layered” and flaky.
Why the range in liquid? Add just enough of whatever liquid you choose to bring the dough together readily, without having to work it too much. For more tips on how to substitute different liquids and fats in biscuits, see our blog post, Fats and liquids in biscuits.
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PLAIN FLOUR UNBLEACHED 1KG (#1242)
2.65
FINE SEA SALT 500G (#58413)
3.35
BAKING POWDER 100G (#62712)
2.25
UNSALTED LACTIC BUTTER 250G (#68328)
5.40
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