homewithlouiseg
@homewithlouiseg • 6,448 subscribers
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The only buttermilk biscuit recipe you will ever need. 🧈✨ Tall, buttery, and soft inside with crisp, flaky edges. #easybiscuits #buttermilkbiscuits #homemadebiscuits #bakingfromscratch #howtomake biscuits like a pro Ingredients • 5 cups all-purpose flour • 3 tbsp baking powder • 2 tsp salt • 2 tbsp granulated sugar • 1 cup cold unsalted butter, cubed (ensure it is very cold by placing it in the freezer for 10 mins before using) • 2 cups cold buttermilk Instructions Preheat your oven to 425°F (220°C) so it is hot and ready. Whisk the flour, baking powder, salt, and sugar in a large bowl. Using a box grater , grate the butter into the flour mixture. Use 2 forks to blend it until the mixture resembles coarse crumbs. Pour in the cold buttermilk. Stir gently with a wooden spoon just until a shaggy dough forms; avoid overmixing. Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it into thirds like a letter, and repeat two more times to create flaky layers. Pat the dough to about 3/4-inch thickness. Cut rounds with a 2 1/2 inch biscuit cutter (press straight down without twisting) and place them on a parchment-lined baking sheet. Bake for 12–15 minutes until the tops are golden brown and fluffy. Enjoy warm!
homewithlouiseg67,200 views • 1 month ago
Sicilian Cannoli #Cannoli#Cannolo#CannoliSiciliani#SicilianCannoli#CannoloSiciliano Ingredients: - 2 cups all-purpose flour - 2 tbsp sugar - Pinch of salt - 1/2 tsp cinnamon - 1/2 tsp cocoa powder - 2 tbsp chilled butter - 1/2 cup Marsala wine or red wine - 1 tbsp white vinegar - 1 large egg yolk (save the white) Instructions: 1. Mix flour, sugar, salt, cinnamon, and cocoa powder in a stand mixer bowl. Cut in butter until it resembles breadcrumbs . Add Marsala or red wine, vinegar, and egg yolk. Mix with dough hook until it comes together about 5-8 mins, then knead by hand until smooth. If the dough is dry, wet your hands with a little water and continue to knead until smooth. Wrap and rest for 1 hour. 2. Roll dough to 1/16 inch thickness. Cut into 4-inch circles or up to 6 inches. Brush the tips with egg white, wrap around cannoli forms, and seal. Try not to get egg white on the molds as they will be hard to remove. You can also re roll the left over dough and continue to cut out more. 3. Heat oil to 350°F. Fry 2 molds at a time for 2-3 minutes, hold them down gently with a slotted spoon at first so they don’t rise above the oil. Turn to golden brown evenly. Remove and tip them to drain excess oil. Then drain on paper towels or wire rack. Then remove shells from molds once cooled by pinching the ends of the tubes and twisting gently. 4. For filling, whip 4 cups ricotta cheese until creamy and then add 1 cup sugar and whisk until smooth. Add mini chocolate chips and mix. Pipe into shells just before serving, dip ends in chocolate chips, and sprinkle with powdered sugar. Enjoy!
homewithlouiseg27,800 views • 3 months ago
Schiacciata is a crunchy Tuscan flatbread, a bit like focaccia but usually thinner and crisper. It’s famously used in Florence’s sandwich shops, packed with meats and cheeses. Poolish * 250 grams bread flour * 250 grams lukewarm water * 1/2 teaspoon active dry yeast Mix until you get a wet dough. Cover it and let it sit on the counter for 6–12 hours. I usually do this the night before. Main Ingredients * All the poolish * 250 grams water * 3 grams active dry yeast * 1 teaspoon honey * 500 grams bread flour * 10 grams salt * 20 grams extra virgin olive oil plus for topping and drizzling Add the poolish, water, yeast, honey, and flour to a stand mixer and mix until a shaggy dough forms about a couple of minutes. Then add the salt and mix until it’s all incorporated. Add the extra virgin olive oil and mix on medium speed until the dough pulls away from the sides of the bowl and forms a dough ball. Mix for about 5 minutes. The dough will be a bit sticky. Then begin to perform 4 sets of stretch and folds every 15 minutes, covering the dough in between each set. Then remove the dough and do a few coil folds. Flip it over and pull the four corners of the dough up towards the centre and pinch the ends, keeping the air inside the dough while tightening the dough ball. Pat the dough with some extra virgin olive oil and Place in a large proofing container or deep bowl and cover and rest for 2 hours in a warm place. Grease an 18x12 inch sheet pan with extra virgin olive oil and set aside. Dump the dough onto a floured surface with semolina flour and poke around the edges of the dough and into the centre dimpling with your fingertips gently. Then place the dough onto the greased pan, poking the centre with your fingertips gently, stretching it towards the corners of the sheetpan. Drizzle a generous amount of extra virgin olive oil on top and gently poke again with your fingertips on the top, distributing the oil, and sprinkle with some Maldon salt or some coarse sea salt. Bake at 450F for 10 mins, then reduce to 375F for 10-15 or until golden on top. Preheat your oven prior to baking. Enjoy as is or make a fabulous sandwich with it!! #schiacciata, #artisianbread , #italianfood, #sandwich #bread
homewithlouiseg13,400 views • 7 months ago
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