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Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the center. Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle.
Peanut butter lovers will get that rich, nutty flavor, while chocolate fans get a crunch in each bite. Both will appreciate the salt flakes on top, which help balance the sweetness!
Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
Don't Overmix "I also try not to overmix my batter once I add the dry ingredients. The more you beat the batter, the more the gluten will develop, and the tougher the cake will be," she explains.
Drummond's second cookbook, The Pioneer Woman Cooks: Food from My Frontier, [20] released in March 2012. [26] Charlie and the Christmas Kitty A children's book about the family's dog. Released in December 2012. The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations Released October 29, 2013.
If you're watching the royal wedding this weekend and want to perfect your scone game, the Food & Wine Test Kitchen's got you covered. 7 Baking Tips for Making Better Scones [Video] Skip to main ...
Softened butter is somewhere in between cold butter and melted butter. It’s the ideal temperature for creaming with sugar and it’ll whip up nicely for any type of frosting or batter.
Most cooks prefer salted butter for general cooking purposes and unsalted butter for baking. Whipped butter has air whipped into it, which can help make it more spreadable. That also means it has ...