Popular on Food52
3 Comments
Austincook
August 7, 2022
Given the gentle folding technique, it seems this recipe would work well with a gluten-free flour blend. Has anyone tried that?
I made it yesterday with wheat flour, and it is a keeper. I found the dough stickier than the recipe suggests, but not a problem. The crust was crisp and the inside tender as promised. I don't use dried basil so I tried the same amount of freeze-dried chives, and basically couldn't taste them, so I'll omit next time. The fresh basil worked very well with the cheddar, IMO, and I'll certainly keep that!
I made it yesterday with wheat flour, and it is a keeper. I found the dough stickier than the recipe suggests, but not a problem. The crust was crisp and the inside tender as promised. I don't use dried basil so I tried the same amount of freeze-dried chives, and basically couldn't taste them, so I'll omit next time. The fresh basil worked very well with the cheddar, IMO, and I'll certainly keep that!
lane
August 21, 2016
bake at what temp... for how long... i can look it up!!
could one just put it in the baking dish and score the bars with a buttered knife and brush butter over the top?
could one just put it in the baking dish and score the bars with a buttered knife and brush butter over the top?
lpenney14
August 22, 2016
The post contains a few links to the full recipe, which includes all the directions.
https://food52.com/recipes/61343-cheddar-basil-pan-biscuits
https://food52.com/recipes/61343-cheddar-basil-pan-biscuits
See what other Food52 readers are saying.