#biscuits

#biscuits

If I were to rank my top biscuits of all time, Viennese fingers would sit firmly in my top three. There's not too much going on: just a good, buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends, which are a must. While they're pretty straightforward to make, issues often arise when it's time to pipe the dough, and it can be tricky to strike a balance between a consistency that has enough butter but still holds its shape once baked.

He shared that White Lilly Enriched Self-Rising Flour is his flour of choice. Unlike all-purpose flour brands, White Lily uses soft red winter wheat to make each bag, giving it a lower protein and gluten content that gives your biscuits that melt-in-your-mouth quality. Johnson explained that the self-rising version is generally a great pick "because you don't have to measure the baking powder or salt and [add] stuff to it" since it already contains both leavening and salt. If you opt for self-rising flour, you'll really only need just three ingredients to make light and fluffy biscuits: butter, buttermilk, and, of course, the flour itself.

Sour Cream and Onion Biscuits These quick, buttery biscuits taste very much like sour cream and onion chips, but the ingredient list doesn't include either: The tangy flavor is buttermilk and grated Parmesan. Along with chives, the combination manages to taste remarkably like the beloved chip flavor. I really love the Lays sour cream and onion potato chip. I think it's really one of the most perfect chips. During peak pandemic, my husband and I would go through full family-sized bags a day.

Homemade buttery biscuits serve as the base for this hearty breakfast, combined with seared steak, garlic, and fresh herbs to create an indulgent meal.